Congee with Thousand Year Egg and Meat Balls (Cantonese Congee) Recipes

Ingredients :

1 cup rice

1 pot (20 cups) of broth

37.5g dried sole

300g minced pork

1 thousand year egg

1 piece of twisted cruller (yiu-tiao)

2 tbsp chopped spring onion

2 tbsp sliced ginger

2 tbsp Chinese parsley

Seasoning (for marinating pork) A:

1/2 tsp salt

1/2 tsp cooking wine

1 tbsp cornstarch

Seasoning (for marinating pork) B:

2 tsp salt

1/2 tbsp pepper

Method :

Wash rice and soak it for 30 minutes. Boil with the broth for one hour, add seasoning. Deep fry the dried sole into golden yellow; crush into pieces and mix in the congee. Add seasoning B.

Mix the minced pork with seasoning A, stir carefully. Use your palm to squeeze the paste from the hole of your thumb and forefinger to make meat balls. Boil the meat balls till cooked. Shell the thousand-year-egg and cut into small cubes. Cut the twisted cruller into 2cm section, and deep-fry.

Put the cruller section, egg cubes and meat balls into a bowl; pour the congee, and add the shredded spring onion, ginger, and chopped Chinese parsley. It is the typical "Cantonese Congee".

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