My latest attempt at cooking: congee. This rice porridge is commonly eaten for breakfast with fried dough and scallions, but I like eating this stuff at all times of the day. One typical Cantonese-style congee is cooked with lean pieces of pork and preserved egg (aka. thousand-year egg, usually made with duck eggs), but I am perfectly content with having just the preserved egg:
Looks like a dinosaur egg, yeah? I’d say it’s an acquired taste.
Ingredients: (serves 2)
- 1/2 cup rice, uncooked
- 5 cups water
- 1/8 tsp salt, or to taste
- 2 preserved eggs, sliced however way you want (you can find this at most Asian supermarkets)
- 1/4 tsp chicken powder (this I found in my kitchen)
Easy, right?
- Rinse the rice with water until the water runs clear
- Put rice, water, salt and chicken powder in a covered pot, over medium heat for about 30-45 minutes or until the congee reaches a thick consistency (this all depends on what kind of consistency you want. If you like watery congee then cook for a shorter amount of time or add water throughout). Stir occasionally.
- Stir in preserved eggs and keep over heat for an additional 2-3 minutes.
- Eat and enjoy!
Not too bad. It’s possibly the cheapest meal ever!
