👨‍🍳 作り方

1. 1

   Rinse the jasmine rice thoroughly. Marinate the rice with 1 tsp salt and 1 tsp cooking oil. Let it sit for 10-20 minutes to loosen the grains.

   💡 プロのコツ: This step helps create a creamier congee.
2. 2

   Marinate the thinly sliced or minced pork with salt, white pepper, light soy sauce, and ginger slices. Let it marinate for at least 30 minutes.

3. 3

   Chop one preserved egg into small pieces and mix it with the marinated rice. Set aside the other preserved egg, diced, for later.

   💡 プロのコツ: Using both chopped and diced preserved eggs adds different textures and flavors.
4. 4

   In a large pot, bring 1200ml of water or broth to a boil. Add the marinated rice (with the chopped preserved egg) and the whole piece of pork.

   💡 プロのコツ: Use a pot that is at least 3 times the volume of the ingredients to prevent boiling over.
5. 5

   Stir constantly over medium-high heat until the mixture boils again. Then, reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.

6. 6

   Remove the pork from the pot. Shred or cut it into smaller pieces. Return the pork to the congee. Add the diced preserved egg.

   💡 プロのコツ: Shredding the pork makes it easier to incorporate into the congee.
7. 7

   Simmer for another 15-20 minutes, or until the congee is thick and creamy and the pork is tender. Stir frequently.

8. 8

   Season with salt to taste. Serve hot, garnished with chopped green onions and optional toppings like fried dough sticks or cilantro.