HK Style Century Egg Congee

This Century Egg Congee is one my mil would always cook for the family. It's one of my hubby's absolute favourite food. Since we moved out, we haven't had much chances to eat it. So I decided to learn how to cook this porridge the both of us love so dearly. 

This was taught by my mil and truly, I've learned so much from her (: 

For this congee, I used a Tanyu. It's not a must according to my mil but it does make the congee taste better and smoother. She says that a regular pot would do too.. but I've yet to try and if the great taste can come from a Tanyu, I'll stick to it (: 

This recipe requires frequent stirring so I'd rate it a 4 out of 5. It takes about 1.5 hours in all to cook this.

HK Style Century Egg Congee

This recipe yield 4 - 5 rice bowl portions of congee

1/2 cup rice

3 century eggs

1 salted egg, boiled/cooked

250 - 300g of pork shoulder

2 tsp salt

1.5 litres water

Method

Wash the rice twice. Soak the rice with some water and add a crushed century egg into it. Soak for about 2 - 3 hours. (According to my mil, an hour would suffice too)

Dice the pork shoulder into small bite size pieces. 

Dice the century eggs and salted egg. Cut the salted egg white into smaller pieces as they can be rather salty to eat in the congee. 

To the tanyu, add the rice mixture and about 1.3 litres of water. (Retain the other 0.2.litres to add on later if you need to)

Bring to a boil on high heat. Stir constantly. 

When mixture has come to a boil, add in the pork shoulder. 

Keep the mixture boiling on medium-high heat. Stir every 3 minutes. This is a lot of work but it does churn out a really good congee in my opinion, worth every bit of effort. I set my timer for stirring every 3 minutes. 

About 50 to an hour into the boiling, add in the century eggs and salted egg. Cook for another 5 - 10 minutes. Add in salt. Add more if required.  Add in more water if you prefer. I had mine with a total of about 1.5 litres of water. Turn off heat and remove pot from stove. 

Continue stirring after 3 minutes for 1 - 2 more times to prevent sticking. Enjoy your congee! (: