Preparation time: 45 minutes
Servings: 4
The perfect rice porridge for breakfast, lunch or dinner. Century eggs are obtained by steeping duck eggs in a lime-rich mud mixture for several weeks. The egg yolk turns dark green with a creamy texture and a strong smell of sulfur and ammonia. The egg white turns dark brown and translucent like jelly, but with little flavor. Will you dare to taste this very peculiar Chinese specialty?
Please note: the rice needs to be prepared one day in advance!
INGREDIENTS
- 320g frozen rice
- 4 liter water
- 330g tenderloin
- 4 black eggs
- 4 cm ginger
- 3 spring onions
- 1 tsp broth powder
- Breadsticks
Marinade:
- 1 tsp salt
- 1 tsp Shaoxing cooking wine
- 1 tsp soy sauce
- ½ tsp white pepper
- 1 Tbsp oil
- 1 Tbsp corn starch
Seasoning:
- Soy sauce
- Sesame oil
- White pepper
Side dishes:
- Chinese pickled vegetables
- Ginger
- Spring onions
Kitchen tools:
- Tall pan
PREPARATION
Wash the rice and drain it well. Scoop the rice into a ziplock bag and freeze it for an entire night.
Wash the meat and dry it with a kitchen towel. Cut it into thin slices. Put the meat in a bowl, add the ingredients of the marinade. Mix it well and let it rest for 30 minutes. In the meantime, chop the ginger into thin strips and the spring onions into thin rings. Fry the breadsticks according the instructions on the package.
Add the frozen rice to a tall pan, together with 4 liters of water, and bring it to a boil. Cook the rice porridge for 30 minutes on high heat until it’s creamy. By cooking the rice on high heat, the rice breaks off faster and it won’t stick to the pan. Don’t stir the rice during cooking. After 30 minutes, add the meat and cook it until done. Turn the heat to medium-low, then add the eggs.
Divide the rice porridge over the bowls and season it with soy sauce, sesame oil and white pepper. Serve it together with the side dishes and fried bread sticks.