👨‍🍳 Instruktioner

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain well.

   💡 Proffstips: Rinsing removes excess starch, leading to a smoother congee.
2. 2

   In a large pot, combine the rinsed rice with 8 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for at least 45-60 minutes, stirring occasionally, until the rice has broken down and the congee is thick and creamy.

   💡 Proffstips: Stirring prevents the congee from sticking to the bottom of the pot.
3. 3

   While the congee is simmering, marinate the thinly sliced lean pork. In a small bowl, combine the pork with 1 tsp salt, 0.5 tsp white pepper, 1 tbsp cornstarch, and 1 tbsp sesame oil. Mix well and set aside.

   💡 Proffstips: Marinating the pork makes it tender and flavorful.
4. 4

   Add the julienned ginger to the simmering congee and stir. Then, add the marinated pork slices and stir gently to separate them. Cook for about 5-7 minutes, or until the pork is cooked through.

   💡 Proffstips: Add pork towards the end of cooking to prevent it from becoming tough.
5. 5

   Stir in the chopped century eggs. Cook for another 2-3 minutes, allowing the flavors to meld.

   💡 Proffstips: Century eggs have a strong flavor; adjust the quantity to your preference.
6. 6

   Taste and adjust seasoning with soy sauce if needed. The congee should be a thick, porridge-like consistency. If it's too thick, add a little more hot water.

   💡 Proffstips: Congee consistency can be adjusted by adding more liquid.
7. 7

   Ladle the hot congee into bowls. Garnish with thinly sliced scallions and fried shallots (if using).

   💡 Proffstips: Serve immediately for the best texture and warmth.