Salted Egg Congee

My family is never a porridge/congee family. My mum will always said we can never eat white porridge on 1st day of CNY as it will definitely rained later during our visiting. Porridge/congee to me is always eaten only if I am sick and of course when I am still a baby.

However, my hubby Bok is a porridge guy. He basically like soft things like soft toys and even the food he eat. No hard type of veggie for him. Therefore to win his praise, I try all ways to master the skill of having good porridge. I am proud to announce that my congee are as good as those porridge selling outside.

To have a more balanced dinner, my congee is always full of ingredients like cantonese style of "ting zai congee". The must have ingredient is definitely minced pork as Bok have soft spot for minced pork also. Sometimes, side dishes will have bbq pork, pork floss or even braised intestine( bought outside when my mood is good) 

The salted egg recipe came out accidentally when one day I intend to cook century egg but could not get and the shop assistant actually told me that I can try use salted egg instead. So here it is.

RECIPE

1/2 cup of rice ( normally I will have half japanese rice & half fragrant rice)

1 boiled salted egg (cubed) 

200g minced pork (depends on individual likeness. I marinate with sesame oil, pepper and light soy sauce)

5 - 6 slices of fish fillet (sheng yu)

50g of pork (sliced. Marinate with sesame oil, pepper and light soy sauce)

Water / Stock

Salt / Chicken seasoning powder to taste (depend on individual)

Dash of sesame oil

Preparation

1. Rinse rice and marinate with dash of salt and sesame oil. Rub rice and set aside for at least 1 hr in cooking pot
2. Add water / stock and bring to an boil. Once boiled, open the pot cover abit and simmer until low heat.
3. When rice slowly start to soften, add in diced salted egg and stir well.
4. Once porridge base is done, add in all the ingredients like pork etc.
5. Off the fire and add in fish fillet and serve accordingly with dash of sesame oil 

Comments 

• I mixed two type of rice because japanese round rice is easier to break down and soften. Traditionally recipe calls for glutinous rice to be added. However, because for me I always have japanese rice therefore I use it as substitute. If only normal rice is use, then more water is needed to cook the congee
• I discovered that by marinating and rubbing the rice grain, the congee takes shorter time to cook as the rice always breaks down even before cooking. The rice is also tasty and smoother. 
• The salted egg will not taste salty eventhough cook with the congee. The taste is just nice for the congee and in fact no salt need to be added in the congee after that
• Trick to not having sheng yu fillet cook until too tough and old is to off the fire and add in the fillet. The temperature is enough to cook the fillets nicely and yet not too tough