Description
The absolute king of Chinese porridge: raw rice simmered in chicken/pork broth until the grains 'bloom' into a velvety texture, enriched with century eggs and shredded lean pork.
Restaurants serving Century Egg & Lean Pork Porridge
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raw rice
- Century eggs(Pidan)
- Lean pork
- Chicken broth
- Youtiao
- Scallions
Instructions
- [Authentic Recipe]
- [Porridge Base] Wash raw rice, coat with a little oil and salt, and sit for
- mins (secret to breaking grains for a velvety texture).
- Boil plenty of chicken/pork broth in a large pot, add rice. Simmer on high for over an hour, stirring constantly until grains 'bloom' like flowers and merge into a paste with the broth.
- Shred lean pork (Shourou), massage with wine, salt, and a little potato starch.
- Peel and dice Century Eggs (Pidan).
- When porridge is velvety, toss in pork and century eggs, cooking for a few minutes until meat is just done (century egg richness melts into the porridge).
- Season with salt and white pepper, plate, and garnish with scallions, Youtiao pieces, and sesame oil.
Learn more Spice, substitutes, tips
Key spices
White pepper and fermented Century Egg aroma
Substitutes at Japanese supermarkets
Chicken bouillon, Sliced pork, Boiled egg (flavor differs)
Pairing
Xiaolongbao or Turnip Cake
Trivia
[For Everyone] A Cantonese/Hong Kong origin dish, but a Taiwanese staple for breakfast or when sick. The century egg's ammonia smell mellows in the hot porridge, transforming into exquisite richness.
Eating tips & etiquette
[Unique Eating] Scoop the hot porridge with a spoon, melting the sticky century egg yolk and the pork's saltiness simultaneously in your mouth!
Allergen
Egg, Pork, Soy, Wheat (Youtiao), Sesame