0:00 / 2:28
Developed with YouTube

Cantonese Preserved Egg and Lean Pork Congee

groups4 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 25 minsscheduleTotal: 35 minsoutdoor_grillBoiled
Allergens:warningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:09
  • Clean 10 dried scallops and place them into a clay casserole filled with 1.5 liters of water
lightbulb

Watch out

Wash the dried scallops thoroughly to remove sand, otherwise it will affect the taste of the congee.

Ingredients:dried scallop (10 piece)water (1.5 l)
Tools:casserole
02
Preparation
00:00:25
  • Prepare 1 cup of rice, clean it, add 1 tbsp of oil and 1 tsp of salt, mix well, and marinate for 10 minutes
lightbulb

Watch out

Mix the oil and salt evenly into the rice, otherwise it will easily stick to the pot when cooking.

Ingredients:white rice (1 cup)oil (1 tbsp)Salt (1 tsp)
Tools:bowlspoon
03
Preparation
00:00:40
  • Peel 2 preserved eggs, put them into the rice, cut them into small pieces with a spoon, and mix well with the rice
lightbulb

Watch out

Be gentle when peeling the preserved eggs and be careful not to slip when cutting them into pieces.

Ingredients:preserved egg (2 piece)white rice
Tools:spoon
04
Active Cooking
00:01:03
  • After simmering the scallops for 10 minutes, put the mixed rice and preserved eggs into the casserole, turn to medium heat to boil, cover with the lid slightly ajar, then turn to low heat to simmer slowly
local_fire_departmentmedium to low heat
lightbulb

Watch out

Be careful of hot water splashing when pouring the rice into the boiling casserole, otherwise scalding might occur.

Ingredients:white ricepreserved egg
Tools:casserole
05
Preparation
00:01:18
  • Chop 200 g of lean pork and place in a plate, add 1 tbsp of oil, 1 tbsp of starch, and 0.5 tsp of salt, and mix well
lightbulb

Watch out

Pay attention to knife hygiene when handling raw meat, and be sure to wash hands afterwards to prevent cross-contamination.

Ingredients:minced lean pork (200 g)oil (1 tbsp)starch (1 tbsp)Salt (0.5 tsp)
Tools:Serving plateknife
06
Active Cooking
00:01:37
  • Simmer until the congee blossoms and the soup becomes thick, then add the lean pork and break it apart
local_fire_departmentlow heat
lightbulb

Watch out

Add the lean pork pieces separately, otherwise they will easily clump together.

Ingredients:minced lean pork
Tools:chopsticks
07
Active Cooking
00:01:51
  • Add 0.5 tsp of salt and a few drops of sesame oil, cook the pork for 5 minutes until the congee is very thick, then turn off the heat
local_fire_departmentlow heat for 5 minutes
lightbulb

Watch out

Stir occasionally while cooking the pork, otherwise the starch will cause the bottom of the congee to burn.

Ingredients:Salt (0.5 tsp)sesame oil (3 drop)
Tools:ladle
08
Active Cooking
00:02:02
  • Finally, add a bunch of chopped scallions, mix well, and serve
lightbulb

Watch out

The casserole is extremely hot right after turning off the heat, please be careful not to get burned when moving it or serving the congee.

Ingredients:scallion (1 piece)
Tools:ladle

groceryAll Ingredients

dried scallop10 piece
water1.5 l
white rice1 cup
oil2 tbsp
Salt2 tsp
preserved egg2 piece
minced lean pork200 g
starch1 tbsp
sesame oil3 drop
scallion1 piece

blenderAll Tools Needed

casserolebowlspoonServing plateknifechopsticksladle