Chinese Congee

This is a recipe for Chinese Congee. Or what is sometimes referred to as chinese porridge. Its actually quite similar to my grandma's recipe. Only without the vast amount of innards she usually adds in. Not that it doesn't taste nice, its just I'm not 100% sure how to clean\prepare the innards....yet. A good bowl of congee should have the rice completely integrated, you shouldn't be able to see individual rice grains. This requires the rice to be washed, drained then mixed in with a teaspoon of cooking oil and set aside for at least an hour before cooking.

After the base congee is made, you can add different ingredients. Pork with century eggs is a traditional combination. Other well known types of chinese congee are:

• Chicken with Abalone
• Fish Pieces (fresh) with Peanuts
• Chicken and Mushroom
• Pork with dried scallops and wind-dried oysters

Here is my take on congee with century eggs and mince pork balls.

Century Eggs with Mince Pork Balls Congee
Original recipe from my grandma

Base Congee
Wash the rice, mix in the cooking oil then set a side:

• 2 cups of Rice (washed through until water runs clear)
• 1 1/2 teaspoons of cooking oil
• 8 cups of water (bring to boil in a large pot)

Mince Pork Balls
Marinate the following together:

• 250g mince pork
• 1 tablespoon cooking oil
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 2 teaspoon sugar
• 1 teaspoon cornflour
• 1 tablespoon oyster sauce
• green spring onions (finely sliced)
• couple of dashes of sesame oil

When Congee is nearly ready add in...

• Mince pork balls (see above)
• 2 Century old eggs (roughly diced)
• 2 salted duck eggs (yoke roughly diced)

Toppings
Serve with...

• fried glutin
• soy sauce
• spring onions
• coriander