Congee with Pork and Thousand Year Egg Recipe (with Video)

Rinsing and Cooking the Rice
1. Rinse and clean your uncooked rice.
2. Add to a 3 qt pot and fill 3/4 full with water.
3. Bring to a stove on high heat.
4. Once the water is boiling, reduce to simmer and simmer for 20-25 minutes.
5. Be sure to continue to stir the bottom every 5 mins to prevent burning at the bottom of the pot.
6. Depending on the consistency, you can slowly ladle 1/2 cup of water at a time if the porridge is too thick for your liking.
Adding the Pork and Egg
1. Add your ground pork mince and stir well to ensure the mince is broken into smaller pieces.
2. Cook for 5 minutes on simmer.
3. Add your thousand year egg mince to the pot and combine well.
4. Add your salt and chicken bouillon powder.
5. Allow to cook for 5 more mins on simmer.
Tasting and Serving
1. Taste and adjust accordingly - I like mine on the lighter side with less salt. You can make it saltier if you prefer.
2. Serve hot and garnish with green onion, cilantro, ginger slices and black/white pepper powder.