Minced Pork with Century Eggs & Salted Eggs Congee

I prefer smooth and watery porridge, and yet not over diluted. Minced pork with century and salted eggs porridge has always been one of my favourites, especially home-cooked with generous portion of both the century and salted eggs in it *yummy*. The typical recipe for this porridge would suggest to sprinkle some spring onions for garnishing but my version is replacing the spring onions with some broccoli.










INGREDIENTS

PORRIDGE
1 cup of rice
4-5 cups water (you may adjust to put more water depends on preference for thickness of porridge)
* you may also replace the water with chicken broth


OTHER INGREDIENTS
100gm minced meat (marinated with some soya sauce and pepper)
1 century egg (peeled and diced)
1 salted duck egg (peeled and diced)
some salt to taste
Broccoli (washed, boiled/steamed and cut into smaller pieces)

SEASONING
some sprinkle of sesame oil

METHOD

1. Bring rice and water (or chicken broth) to a boil, and then simmer rice till soften.
2. Add in minced pork and let the porridge continue to simmer till minced pork is cooked.
3. Add in some salt
4. You may adjust the thickness of porridge by adding more water (depends on your preference)
5. Transfer into serving bowls.
6. Add some broccoli and the diced eggs (salted duck egg and century egg) lastly.
7. Sprinkle some sesame oil. Serve warm.