[Ingredients]
150g uncooked rice, rinsed and drained
500ml pork broth
1.5L water
Salt and pepper
4 century eggs, peeled - 1 cubed and 3 quartered
300g minced pork
2tsp light soy sauce
1tbsp sesame oil
2tsp cornstarch
3 stalks scallions, chopped
50g ginger, peeled and julienned
3 eggs
[Steps]
In a bowl, add in minced pork, soy sauce, sesame oil, salt, pepper and cornstarch. Mix well.
Chill covered for 30mins.
In a large pot, add in water and broth, bring to a boil.
Add in rice and century egg cubes, simmer for 1hr, stirring occasionally.
Season with salt and pepper, stir well.
Remove pork from fridge and roll into 1inch meatballs. Lightly poach in simmering water. Then, add into congee mixture and continue to cook till done.
Crack an egg into a serving bowl and ladle congee over. Topped with scallions, ginger and more century eggs.
Adapted from The Meatmen Singapore