Although the ingredients for this porridge recommended today are inconspicuous, the taste of the finished product is really extraordinary. It is called fresh!
I use Xuanwei ham brought back from Yunnan and the finished salted egg yolk. These two things are salty and fresh. They are added to the porridge and cooked together to dilute their salty taste. Instead, the meat and eggs are all freshly melted into the porridge. The strong and long-lasting taste is unmatched by fresh eggs and fresh meat. It is really a classic!
Congee with ham and salted egg
By TheaSmith
Recipe Recommendations
- thai fragrant rice a bowl
- broth a bowl
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Congee with ham and salted egg
1
Crush four cooked salted egg yolls with a spoon back, cut lean ham and meat into thin threads, a bowl of Thai basita rice, and a bowl of stock (either bone soup or chicken soup is fine).
2
Wash the rice thoroughly, pour it into a casserole, add the stock, half a pot of water, add shredded ham, and stir well.
3
After the fire boils, add in the salted egg yolds and stir them up, then reduce the heat, hold the lid with two chopsticks, and cook for 15-20 minutes, open the cover every 5 minutes, and shovel it with a spoon to avoid burning the bottom.
4
Cook until the porridge becomes uniform and thick, add appropriate amount of chicken essence and white pepper powder to taste, turn off the heat, and finally sprinkle with chopped green onion.Congee with ham and salted egg Make Tips
Since salted eggs and ham are already very salty, and the stock I added was also seasoned, I did not add any salt when cooking this congee. However, if your stock is unsalted, you will still need to add a little salt while cooking.