Century Egg and Pork Congee with Yu Tiao (fried doughsticks)
A popular breakfast meal in Hong Kong! I tried to get hold of some ready made yu tiao and the local Chinese supermarket was charging £2.50 for 2 frozen sticks - no thank you! I remembered seeing a mix for it in another supermarket and thought OK fine, it can’t be that hard right.. and I’m so glad I did! They were so fresh and hot - the best!
The yu tiao is optional and you can buy it from most Chinatowns - otherwise there is this mix which you might find in your local Chinese supermarket like I did. It’s really easy and you can make them whilst you are cooking the congee - the recipe is on the back of the box.
Ingredients:
1 x cup cooked rice
2 x century eggs
pinch of salt and pepper
4-5 cups plain water
100g minced pork
2 x spring onion
4cm fresh ginger
1 x tablespoon sesame oil
Peel the century eggs and cut into four pieces each. chop the spring onions and slice the ginger finely. Set these all aside.
In a pot, put the cooked rice and the water. Add in the sesame oil and salt and stir well over medium heat. Whilst this is cooking, in a separate small pot, boil some water. Blanch the minced meat in this for 10 mins and remove the horrible bits floating at the top. Add the minced meat and hot water to the rice pot and stir until well mixed. You may/may not need to add more water to your congee - depends on the texture you prefer. If you prefer more watery, add more water.
Now add in the century egg and ginger and keep stirring to stop the congee from sticking to the bottom of the pan and burning. Keep cooking for another 10 minutes and add in any additional seasonings such as more sesame oil, salt, pepper, chicken powder. Stir until well combined.
Let the congee rest in the pot for 10 minutes before serving with the yu tiao and spring onions.
We had ours with some pickled vegetables too!
xo thiskidlovesink
