Recipe 1: Century Egg Congee

This recipe uses rice porridge that has already been cooked. Visit How to Cook Congee if you do not know how to make rice porridge. 

Ingredients

• 2 century eggs
• 225g lean pork
• 8 cups of plain rice porridge
• 1 fried doughstick 油条 (you tiao) (optional)
• 1 tbsp sliced ginger
• 1 tbsp chopped spring onion
• 1 sprig of coriander
• Salt and pepper
• Dash of sesame seed oil

Directions

1. Remove the shell of the egg and cut into small cubes
2. Slice the lean pork thinly
3. Marinate the sliced lean pork with 1 tbsp of salt and a little cornstarch
4. Cut the fried dough into small pieces
5. Heat up the rice porridge in a saucepan
6. Add the egg, lean pork, ginger and the seasonings
7. Cook a further 5 minutes
8. Serve with the fried dough, coriander, and spring onion

Recipe 2: Century Egg Rice Porridge with Pork

I usually use lean pork or ground pork in rice porridge. This recipe uses sliced pork belly which is a bit higher in fat. We must indulge once a while too. 

Ingredients

• 1 cup of rice
• 7 cups of soup stock
• 150g thinly sliced pork belly
• 1 century egg
• 1 piece of fried dough sticks 油条 (you tiao) (optional)
• 1 stalk of spring onion
• Salt and pepper
  
• 1 tsp sesame seed oil

Marinate for the pork

• 1 tbsp soy sauce
• 1 tsp cornstarch

Directions

1. Wash and soak the rice for 30 minutes
2. Place rice in a pot and add the soup stock
3. Bring it to a boil and lower heat to a simmer and cook till done
4. Marinate the pork belly and leave to stand for 5 minutes
5. Deshell the century egg and cut into small cubes
6. Wash and chop the spring onions
7. Cut the dough stick into small pieces
8. Add the pork belly to the porridge and cook till done
9. Add the egg, fried dough, salt, pepper and sesame seed oil before serving

Recipe 3: Spinach and century egg congee

This third recipe is good for people with hypertension aka high blood pressure and has been asked to watch their diet 

Find the recipe for the spinach and century egg congee at the page on high blood pressure.