The creamy Cantonese rice porridge (pidan zhou) just as it is served in Guangzhou and Hong Kong: grains melted into a velvety soup, tender century eggs with amber centers, melting slices of pork, ginger, and scallion.
Ingredients
- 150 g short-grain rice or jasmine rice
- 2000 ml water
- 3 pieces century eggs
- 150 g pork tenderloin
- 15 g fresh ginger
- 2 sprigs scallion
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tbsp neutral oil
- to taste fine salt
- 1 pinch ground white pepper
- 1 tbsp Chinese cooking wine (Shaoxing)
Method
- Rinse the rice in cold water, rubbing the grains between your hands. Change the water and repeat until the water is almost clear, then drain well.
- Toss the drained rice with the neutral oil and a pinch of salt, then let it rest (ideally overnight in the freezer: the freezing cracks the grains and yields a silky congee in less time, a classic Cantonese technique).
- Meanwhile, thinly slice the pork tenderloin. Mix it with the Shaoxing wine, cornstarch, a pinch of salt, and a little cold water, and let marinate in the refrigerator.
- Peel and cut the century eggs according to the prepared component instructions; slice half of the ginger into rounds and the other half into fine julienne; thinly slice the scallion.
- Bring the water to a rolling boil in a large heavy-bottomed pot, then pour in the rice while stirring (the rice must fall into boiling water so it doesn't stick to the bottom).
- Maintain a vigorous boil for the first few minutes, stirring frequently, then reduce to low heat, partially cover, and simmer, stirring every ten minutes so the grains burst and the bottom doesn't scorch.
- When the grains have burst and the mixture reaches the consistency of a creamy, coating soup, add the sliced ginger and half of the century eggs. Continue cooking to meld the flavors.
- Salt the congee, then drop in the marinated pork slices, separating them with a spatula: they will cook in an instant and must remain tender.
- Add the remaining century eggs, stir gently, taste, and adjust the seasoning. Remove the ginger slices if desired.
- Serve piping hot in bowls. Scatter with julienned ginger and sliced scallion, drizzle with a few drops of sesame oil, and offer white pepper at the table.
Nutrition
Per serving
- Energy
- 286.7 kcal
- Protein
- 15.37 g
- Carbohydrate
- 31.05 g
- Fat
- 10.42 g
- Fibre
- 0.65 g
- Calcium
- 3.53 mg
- Iron
- 0.25 mg
- Magnesium
- 1.36 mg
