Century Egg and Lettuce Pork Bone Congee (皮蛋生菜猪骨粥)

皮蛋生菜猪骨粥, or Century Egg and Lettuce Pork Bone Congee, is a comforting and nutritious Chinese dish. This congee (rice porridge) combines the unique flavor of century eggs (preserved duck eggs) with the freshness of lettuce and the richness of pork bones, resulting in a wholesome and hearty meal. Here's how you can make this flavorful congee at home.

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Course Main Course

Cuisine Chinese

Ingredients

For the Congee:

1 cup long-grain rice rinsed and soaked in water for at least 30 minutes
1.5 liters of water
500 g pork bones
Salt to taste

For the Add-Ins:

2 century eggs chopped
1 head of lettuce chopped
1 thumb-sized piece of ginger sliced
2 green onions chopped
A dash of white pepper
Soy sauce optional, for serving
Sesame oil optional, for serving

Instructions

Prepare the Pork Bones:

Rinse the pork bones under cold water.
Boil a pot of water and blanch the pork bones for about 5 minutes to remove impurities.
Drain and rinse the bones with cold water. Set aside.

Cook the Congee:

In a large pot, bring 1.5 liters of water to a boil.
Add the soaked and drained rice along with the prepared pork bones.
Bring back to a boil, then reduce the heat to a low simmer.
Cover the pot partially and let the congee simmer for about 1.5 to 2 hours, stirring occasionally to prevent sticking. Add more water if needed to achieve your desired consistency.

Add Ginger and Seasonings:

Halfway through cooking, add the sliced ginger to the congee.
Season with salt and white pepper to taste.

Prepare Century Eggs and Lettuce:

While the congee is cooking, chop the century eggs and lettuce into bite-sized pieces. Set aside.

Final Add-Ins:

Once the congee is at your desired consistency, add the chopped century eggs and lettuce.
Stir well and cook for an additional 5-10 minutes.

Serve:

Ladle the congee into bowls.
Garnish with chopped green onions.
If desired, add a few drops of soy sauce and sesame oil to each serving for extra flavor.