Century Egg and Meatball Congee

1 hour 30 minutes



Perfect for breakfast or a rainy day, cooked using pork broth just until the rice breaks apart, then paired with homemade meatballs (using pork lard) and century eggs, making the congee full of rich flavours. Customize your own toppings any way you like, be it with peanuts of even you tiao. Simple and comforting recipes are always our favourite.

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150g rice (rinse and drained)
500ml pork broth
1500ml water
Salt and pepper to taste
4century eggs
300g minced pork
60g lard
2tsp light soy sauce
1tbsp sesame oil
Salt and pepper to taste
2tsp cornstarch
3stalk spring onions
50g thinly sliced ginger
3 eggs



In a bowl mix minced pork, lard, soy sauce, sesame oil and cornstarch. Stir in one direction until well combined, cover and refrigerate for 30 minutes.
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To a pot add water, pork broth and rice. Bring to boil, lower heat and add 1 chopped century egg. Simmer for 1 hour stirring every now and then. Once congee is done cooking season with salt and pepper.
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Remove pork mixture from fridge, roll into 1 inch meatballs. Lightly poach meatballs in simmering water.
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Bring congee to boil and add meatballs. Simmer until meat balls are cook.
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In a bowl add a raw egg, scoop piping hot congee into the bowl. Topped with sliced century eggs, thinly sliced ginger, chopped spring onions and a dash of sesame oil.
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