The Newer Velvety Smooth Century Egg Congee

The Newer Velvety Smooth Century Egg Congee

Today is the best day to have this pot of goodness! A chilly day after rain, hubby is sick and I am having indigestion for many days.

I love to grind my rice grain and break them into smaller pieces when making congee. The congee will be extremely smooth and it will be cooked in a shorter time.

What makes this recipe different from the traditional one is the preparation of the minced pork. Instead of adding the minced pork together with the century egg into the porridge and cook, this recipe requires the minced pork to be stir-fried separately and top onto the congee. As such, all the marinade and juice of the pork will be locked inside the pork during the stir frying. This will result in a most flavourful congee than any other century egg congee you had ever try!

I also use 糖心皮蛋 (lava-centred century egg) as the lava from the century egg will be mixed into porridge while cooking and the porridge will be infused with the delicious pungent century egg taste.

The number of century eggs to add into the porridge is up to individual preference. I used 2 to cook with the porridge and 1 for topping. You can increase or reduce the number of eggs based on your preference.