Steps to Prepare Peasant 17Th Century Women's Clothing

Pork And Century Egg Rice Congee

Medieval peasants did not have pockets and used pouches.

Recipe Summary Pork And Century Egg Rice Congee

This traditional Chinese breakfast rice porridge is filling, cheap, warming, and oh so good. I like my rice well broken down and therefore use a short-grain rice and a longer cooking time. I hope you enjoy! Serve hot in small bowls, garnished with a drop of oyster sauce, chopped scallion greens, and small slices of yau ja gwai (fried chinese bread stick, or chinese crullers).

Ingredients | Peasant 17Th Century Women's Clothing

1 cup uncooked short-grain white rice

1 tablespoon vegetable oil

6 cups water

1 cube pork bouillon cube

2 cups char siu (Chinese roast pork), diced

6 green onions, chopped

2 cups water

2 preserved duck eggs (century eggs), peeled and diced

Directions

Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.

Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.

Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.

Info | Peasant 17Th Century Women's Clothing

prep: 20 mins cook: 3 hrs additional: 10 mins total: 3 hrs 30 mins Servings: 8 Yield: 8 cups

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