Congee With Thousand-Year-Egg And Meat Balls Recipe

Congee with Thousand-Year-Egg And Meat Balls Recipe

Ingredients:

• 1 cup rice

• 1 pot (20 cups) of broth

• 37.5g dried sole

• 300g minced pork

• 1 thousand-year-egg

• 1 piece of twisted cruller (yiu tiao)

• 2 tablespoons chopped spring onion

• 2 tablespoons sliced ginger

• 2 tablespoons Chinese parsley

Seasoning A:

• 1/2 teaspoon salt

• 1/2 teaspoon cooking wine

• 1 tablespoon cornstarch

Seasoning B:

• 2 teaspoons salt

• 1 teaspoon MSG

• 1/2 tablespoon pepper

Method:

1. Wash the rice and soak it for 30 minutes. Boil with the broth for one hour, add seasoning B. Deep fry the dried sole into golden yellow; crush into pieces and mix in the congee. Add seasoning B.

2. Mix the minced pork with seasoning A, stir carefully. Use your palm to squeeze the paste from the hole of your thumb and forefinger to make meat balls. Boil the meat balls till cooked. Shell the thousand-year-egg and cut into small cubes. Cut the twisted cruller into 2cm section, and deep fry

3. Put the cruller section, egg cubes and meat balls into a bowl; pour the congee, and add the shredded spring onion, ginger, and chopped Chinese parsley. It is the typical Cantonese congee.