Dried Scallop and Century Egg Lean Pork Congee
I love century eggs and often enjoy them on their own or in cold dishes. For breakfast, I rotate between noodles, fried rice, bread, and various congee, with century egg and pork congee making a regular appearance. The best part of making it at home is that you can add whatever ingredients you like. This version includes taro and dried scallops for a richer, more layered texture. Perfect for autumn, when warm congee and soups are especially comforting.
Ingredients
century eggs
four
rice
a small bowl
lean pork
a small piece
dried scallops
a small bowl
taro
four
cilantro
3g
sesame oil
half a spoon
ground pepper
to taste
ginger
2g
Instructions
1
Step 1
Place the rice in a slightly larger container, rinse it thoroughly, then add an appropriate amount of water, salt, and oil, and soak for about half an hour.
2
Step 2
Bring water to a boil in a pot. If using a clay pot, use a bit more water. Add the rice, bring it to a boil over high heat, then reduce to medium-low.
3
Step 3
Rinse the lean pork and add it straight in to cook, or cut it into thin strips, marinate briefly, and add it at the end—either way works.
4
Step 4
Then peel two century eggs, dice them small, and toss them in to cook together.
5
Step 5
If you don't have dried scallops, you can skip them. I happened to spot some at the supermarket last time and bought them, thinking they'd add more umami when making congee.
6
Step 6
I also added some taro. You can use whatever you like. To be honest, it had been sitting in my fridge too long and I was afraid it would spoil, so I tossed in a small bowl—but unexpectedly, the texture turned out amazing.
7
Step 7
When the congee is about sixty to seventy percent done, take the pork out and shred it into strips. If you're worried about burning your hands, just cut it on a cutting board.
8
Step 8
Now add the taro, stir evenly with a spoon, and continue cooking.
9
Step 9
When the taro is nearly cooked through, add the rinsed dried scallops, [and toss in another two diced century eggs—skip this if you don't like the flavor].
10
Step 10
When it's about ninety percent done, add the shredded pork along with some thin ginger julienne. Trust me, the flavor will be completely different with the ginger.
11
Step 11
If you like cilantro, add chopped cilantro; if not, use chopped scallions or chopped leafy greens—any of them work.
12
Step 12
Finally, taste and see whether you need to add salt, a small amount of ground pepper, sesame oil, or chicken powder to season.
13
Step 13
Stir well and serve.
14
Step 14
The best part about making it yourself is the generous portions. When you eat out, you get just a tiny bit of century egg and a sliver of lean pork—after a few bites, you're left wanting more.
15
Step 15
Days spent truly working toward something are never comfortable. But once you become a better version of yourself, everything else naturally falls into place.
