Containing both century egg and chicken egg, this porridge is one of my husband's favourite comfort food whenever feeling under the weather or craving for something light after a heavy meal. It's a one-pot, delicious and nutritious!
Chopped fresh coriander and spring onionto garnish
Mix minced pork, light soy sauce, Shaoxing wine, sesame oil and white pepper in a small bowl and set aside.
Heat oil in a 1-litre pot over medium-low heat. Add in onion and carrot and cook until the onion has softened.
Turn the heat up to medium. Add in the minced pork and cook, stirring and breaking up the pork until the pork is no longer pink in colour. Add in rice and water (or homemade stock).
Turn the heat up to high and bring to a boil, stirring the pot frequently so that the rice grains don't get stuck to the bottom of the pot. Once the water is boiling, turn the heat down to a simmer and add in the century egg quarters. Cover the pot and simmer for 10 minutes until the rice is cooked, stirring every 2 to 3 minutes.
Turn off the heat and leave the porridge, covered, to steep for at least 15 minutes for the rice grains to absorb the water and plump up (see Note 2).½
When ready to serve, bring the porridge up to a rolling boil (it must be boiling vigorously). If it's too dry to your liking, add in more water. Remove pot from heat and stir in the chicken egg, stirring continuously until the egg is incorporated into the porridge.
Season with salt and ground white pepper to taste. Scoop the porridge into serving bowls, garnish with coriander and spring onion and serve immediately.
I'm using the rice cooker cup which measures 180ml. 1/2 rice cooker cup is around 75 grams of rice. If using standard regular cup, use 1/3 standard cup of rice.
When first cooked, it will seem like there's not enough rice. However, after steeping for 15 minutes, the rice will plump up by a lot. Hence, steeping is essential. If you are big eater, you can increase the amount of rice used to 3/4 rice cooker cup (or 1/2 standard cup or 115 grams). The amount of water required will also have to increase accordingly.
The porridge can be made a few hours ahead - the rice grains will become very plump after absorbing the water. Reheat until it is boiling and add more water if the porridge has dried up. It is best to consume the porridge on the day it is made.