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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes. | 2. Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom. | 3. Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1	cup	uncooked	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
water	6	cups		0.0	0.0	0.0	0.0
pork bouillon cube	1	cube		-	-	-	-
char siu	2	cups	diced	-	-	-	-
green onion	6		chopped	115.02	24.4524	4.1322	2.0022
water	2	cups		0.0	0.0	0.0	0.0
duck egg	2		preserved peeled diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.