Preserved Egg and Lean Pork Congee (Xiaomei Version)-You Are Foodie

By Clare
60

Preserved Egg and Lean Pork Congee (Xiaomei Version)

It's smooth and soft. In the morning, I'll get up and have a bowl of hot, fragrant preserved egg and lean pork porridge. It's comfortable.

Main Ingredients

Auxiliary Ingredients

water 1200 g
Shallot 1
ginger 3 pieces

Seasonings

salt appropriate amount
soy sauce 1 tabletsp
Olive oil 1.5 scoops
pepper 1.5 scoops
Cooking wine 1 tabletsp

Step 1 . Good kitchenware can relieve the tension in the morning and let Xiaomei cook porridge. I can rest assured that I can wash and tidy up. The development of technology really frees the family cook 👍🏻

Step 2 . Wash the rice, add 1 teaspoon of olive oil, stir well, and put it in the refrigerator the first night to freeze. The porridge cooked in this way is more soft and rotten, and saves time.

Step 3 . Cut preserved eggs into pieces, put one with the thawed rice taken out in advance, and cook them together later.

Step 4 . Put the other one in a bowl and set aside.

Step 5 . Cut the chicken breast into shreds, put shredded ginger, pepper, cooking wine and soy sauce, and soak well for half an hour. Or pickle overnight in advance, and it will be easier the next morning.

Step 6 . Chop the scallions.

Step 7 . Put rice and preserved eggs into the main pot, add 1200 grams of water, and the ratio of water to rice is 1:10. Boil them out thick. If you like to drink thin, add water. My 120g rice is 4 bowls of porridge. Add half a spoonful of olive oil, corn oil and peanut oil.

Step 8 . The temperature is 100 ℃ for 30 minutes. If the temperature reaches 100 ℃, adjust the temperature to 98 ℃.

Step 9 . Add diced preserved eggs after porridge is cooked.

Step 10 . Add chicken breast.

Step 11 . Time: 5 minutes, temperature: 100, speed: 2 tablespoons, reverse.

Step 12 . Mix salt according to your own taste, sprinkle white pepper, and put green onion.

Step 13 . It is fragrant, tender and delicious.

Step 14 . A hearty breakfast.

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