Century Egg and Minced Meat Congee

A common but much-loved porridge, the Century Egg and Minced Meat Congee is not favoured by most for no obvious reason. It is easy to cook with little ingredients, comforting and of course, super yummy. Personally, I love that sharp combination of extra ginger with the century egg and minced meat. Enjoy this recipe.

Serves 2

1 cup                                         rice, rinsed and soaked for an hour
2                                               century egg, roughly chopped
400g                                         minced meat
1 thumb sized                            old ginger, julienned
2 tablespoons                            light soy sauce
1 teaspoon                                sesame oil
1/2 teaspoon                             ground white pepper
1 stalk                                       spring onion, sliced (optional)


Season the minced meat with 1 tablespoon of light soy sauce, 1/2 teaspoon of ground white pepper and 1 teaspoon of sesame oil.

Bring the rice to boil with 3 cups of water and lower the heat to a simmer for an hour.

Add in the chopped century egg, sliced ginger and minced meat into the congee, breaking the meat up with a spatula. Simmer for another 10 minutes.

Season with 1 tablespoon of light soy sauce and serve hot. Garnish with spring onion if desired.

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