Salted Pork Rib & Century Egg Congee(咸排骨芥菜皮蛋粥)
Ingredients
- 200 g rice
- 4 preserved duck eggs
- 572 g pork ribs
- 350 g green mustard stem
- 4 slices ginger
- 20 g kosher salt
- 3.5 liter water
Instructions
- Remove the bottom layer of pork ribs. Refer to “Steamed Pork Ribs with Cordyceps Flower”. Cut them into pieces and mix up with kosher salt. Marinade them and place into the fridge for one night.
- Wash the rice in the bowl. Add 1 tsp of oil and 1/4 tsp of salt. Crush one preserved duck egg and mix up with rice. Keep the fridge for one night.
- Wash green mustard stems and cut them into pieces.
- Wash the ginger and cut them into strips.
- Rinse the ribs to remove the salt. Put the ribs in a pot of water at room temperature. After boiling for one minute, wash the ribs again. Let them dry.
- Boil the 3.5 liter of water on high heat. After boiling, add rice and ginger for about 15 minutes then add ribs. Put the rest of 3 preserved duck eggs (cut them into pieces) into the pot. Boil them for about 35 minutes on medium heat or when the congee becomes soft.
- Add the green mustard stem. After boiling, do a taste test and add salt if necessary. Turn off heat.
- You can add green onion when you eat or pair with Chow Mein!
Notes
1.Marinade the duck eggs, rice, salt and oil into the fridge for one night. The congee will become soft faster.
Keep stirring the congee during cooking to avoid the rice from sticking to the bottom.
Keep stirring the congee during cooking to avoid the rice from sticking to the bottom.