How to Love at dinner Hong Kong-Style Authentic Chinese Century Egg & Pork Rice Porridge

How to Love at dinner Hong Kong-Style Authentic Chinese Century Egg & Pork Rice Porridge Delicious, fresh and tasty.

Hong Kong-Style Authentic Chinese Century Egg & Pork Rice Porridge. Great recipe for Hong Kong-Style Authentic Chinese Century Egg & Pork Rice Porridge. Century egg tofu and century egg & pork rice porridge are the two best known examples of cooking with century eggs. I don't think that people know how to prepare them well in Japan but they're very.

A variation of the Portuguese pastel de nata, these egg tarts have an outer buttery shortcrust pastry that quite literally melts in your mouth.

This versatile dish can also be made with a cheese filling or pandan.

Cooking tips for how to make instant pot Chinese Hong Kong style pork & century egg congee: Wash and rinse rice and put into instant pot.

You can cook Hong Kong-Style Authentic Chinese Century Egg & Pork Rice Porridge using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hong Kong-Style Authentic Chinese Century Egg & Pork Rice Porridge

1. It’s 1 of serving Uncooked white rice (or cooked white rice).

2. It’s 1 of Century egg.

3. Prepare 1 dash of Pork (offcuts).

4. You need 1 dash of Plain flour.

5. You need 1 dash of Ginger (finely chopped).

6. Prepare 1 tbsp of Chinese chicken stock powder.

7. It’s 1 tsp of Sesame oil.

8. It’s 1 dash of Spring onion (finely chopped).

Then, add water, cover the lid and close the vent.

Try not to do quick release because it will make a mess when you release the pressure.

Nowadays, the Hong Kong Style Egg Waffle has its original formula improved to also come in an array of different flavours and they include chocolate, strawberry; original flavour with shredded coconuts, black sesame, etc.

However, the original flavour still remains as the majority out of all.

Hong Kong-Style Authentic Chinese Century Egg & Pork Rice Porridge instructions

1. Chop up the century egg into small pieces as shown in the photo. Finely chop the ginger and spring onion..

2. Chop the pork offcuts into small pieces and coat them with a little flour..

3. Wash the rice and add it to a saucepan with 600 ml water. You can also use pre-cooked rice..

4. Boil the water over high heat at first and then reduce the heat to low. If the water level gets too low, you can top it up when it needs it..

5. After 10 minutes, add the pork and ginger..

6. After another 10 minutes, add the century egg and chicken stock powder and simmer for a further 2 minutes. Lastly, gently stir in the sesame oil and stop the heat..

7. Transfer the porridge to a dish and sprinkle some spring onion over the top to finish..

My special feel with the Hong Kong Style Waffle Classic Chinese style congee with pork and famous century egg.

After all the indulgence in all Chinese New Year food, it is time to clear up the stomach.

So the breakfast of my recent week is mainly congee or sometimes porridge.

You must be familiar with the Hong Kong egg tarts (蛋挞) if you like Cantonese dim sum.

Whilst the barbecue meat bun is the signature of the savory dim sum, the most lovable dessert will be none other than the Hong Kong egg tart.