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Pork and Century Egg Congee 皮蛋瘦肉粥

[Ingredients] 材料

  • 3/4 cup white rice 百米 3/4 杯

  • 120g lean pork, julienned 瘦肉 120 克,切丝

  • 1 century egg, cubed 皮蛋 1 粒,切丁

[Others] 其他

  • 1tsp light soy sauce 酱青 1 茶匙

  • 1tsp rice wine 米酒 1 茶匙

  • 1tsp sesame oil 麻油 1 茶匙

  • 1tsp corn starch 玉米粉 1 茶匙

  • 1/4tsp ground white pepper 白胡椒粉 1/4 茶匙

  • Salt 盐

  • 7 cups water/chicken stock 水/鸡上汤 7 杯

  • Julienned ginger 姜丝

  • 1 spring onion, chopped 青葱 1 条,切片

[Steps] 步骤

  1. Add rice and water/stock in the rice cooker. Set to cook. 将百米和水/鸡上汤放入电饭锅内,设定煮成粥模式。

  2. Combine pork with light soy sauce, rice wine, sesame oil and corn starch. Mix well and set aside. 瘦肉与酱青,米酒,麻油和玉米粉拌匀,搁旁备用。

  3. When congee is almost done, add pork and century egg into the rice cooker. Mix well. Let cook for at least 10mins. 当粥快煮熟时,放入瘦肉和皮蛋拌匀,在煮至少 10 分钟。

  4. Season congee with salt and pepper. Garnish with ginger and spring onion. 放入胡椒和盐调味。煮熟后,撒上姜丝和葱花。

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