People say I'm brown, look white, act yellow, but talk black (when I'm drunk). Well, it was time to get my yellow on this morning, so with that, I made a typical Asian breakfast of congee. It was my first time, and it was quite a success (if I do say so myself). Here's how I did it:Ingredients
- 2 cups cooked rice (I used jasmine rice and used a rice cooker)
- 3/4# ground pork
- 2 T oyster sauce
- 2 T thin soy sauce
- 1 T seasoning soy sauce
- 2 t sugar
- 1 t ground pepper
- ½ chicken bouillon cube
- 1 green onion
- ½ root ginger (about an inch)
- 2 preserved duck eggs (century/thousand year old eggs)
- 4 cups water
- 1/2 package dried shiitake mushrooms (soaked in water over night)
- *** couple springs of cilantro, if desired
Preparation
1. Mix ground pork with oyster sauce, 1 T thin soy sauce, seasoning soy sauce, sugar, and ground pepper thoroughly and set aside.
2. Wash & peel ginger and pat dry. Finely slice green onion (and cilantro), shred ginger, and set aside.
3. Pour 2 cups of water in a large pot, bring to boil on medium-high heat, then add chicken bouillon cube and (already soaked) shiitake mushrooms. Put cooked rice in food processor, add 1 cup water, blend well, and then put minced rice in the pot.
4. Stir well, reduce heat to low heat, simmer for 15 minutes, stir frequently, and remove from heat.
5. Pour 1 cup water in another (smaller) pot, bring to boil on medium-high heat, add seasoned ground pork, boil until the pork is cooked, and then add 1 T thin soy sauce.
6. Transfer pork and contents of small pot to large pot, stir well, and then remove from heat. Remove century eggs from shells, and cut into sixths.
7. Put pork congee in a serving bowl, place cut century eggs on top, sprinkle with finely sliced green onion (and cilantro), shredded ginger, and ground pepper, then serve immediately.
- *** couple springs of cilantro, if desired
Preparation
1. Mix ground pork with oyster sauce, 1 T thin soy sauce, seasoning soy sauce, sugar, and ground pepper thoroughly and set aside.
2. Wash & peel ginger and pat dry. Finely slice green onion (and cilantro), shred ginger, and set aside.
3. Pour 2 cups of water in a large pot, bring to boil on medium-high heat, then add chicken bouillon cube and (already soaked) shiitake mushrooms. Put cooked rice in food processor, add 1 cup water, blend well, and then put minced rice in the pot.
4. Stir well, reduce heat to low heat, simmer for 15 minutes, stir frequently, and remove from heat.
5. Pour 1 cup water in another (smaller) pot, bring to boil on medium-high heat, add seasoned ground pork, boil until the pork is cooked, and then add 1 T thin soy sauce.
6. Transfer pork and contents of small pot to large pot, stir well, and then remove from heat. Remove century eggs from shells, and cut into sixths.
7. Put pork congee in a serving bowl, place cut century eggs on top, sprinkle with finely sliced green onion (and cilantro), shredded ginger, and ground pepper, then serve immediately.
It may not look appetising to non-Asians, but try it; it's quite good!
2 comments:
Actually, this non-Asian thinks your finished product looks really good.....not sure about the thousand year old eggs though...they look like avocados...makes me wonder how they smell..the 'shrooms look reallly good along with the spice mixtures. But, how the heck do you mix all that with the chop sticks...that seems like it would not be easy....just get your hands in there and mix it all up.
Believe it or not, mixing things with chopsticks is quite effective. In fact, I find that beating eggs with them is better than using a fork when I'm too lazy to get my whisk. But thanks for the words!
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