This recipe is supposedly close to Hong Kong style congee which has a thick and sticky texture to the porridge. While some might find century eggs unbearable to eat or even smell, many of us Chinese love love love century eggs. We can eat them on its own with some pickled ginger. If you are not a fan of century eggs, you can always replace the non-congee based ingredients with other ingredients such as seafood, chicken or fish. The basics of making the congee remains the same.Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.Follow us on:Youtube: www.youtube.com/spicenpansFacebook www.facebook.com/spicenpans/Instagram @spicenpansBlog: www.spicenpans.comTo contact us:
[email protected]Thanks for watching!See you soon.xoxoJamieon behalf of Spice N' PansIngredientsServes 6 pax Congee ingredients:3/4 cup of jasmine rice1/4 cup of glutinous rice10 cups of waterOther ingredients:4 whole century eggs - diced400g lean pork (can replace with chicken)Marinate for lean pork:2 tablespoons of glutinous rice flour2 capful of rice wine (to remove the porky smell of the pork)1 teaspoon of sesame oil2 teaspoons of light soy sauce