Lamb And Century Egg Rice Congee

Ingredients

• Servings: 8
• 1 cup uncooked short-grain white rice
• 1 tablespoon vegetable oil
• 6 cups water
• 1 cube lamb bouillon cube
• 2 cups char siu (chinese roast lamb), diced
• 6 green onions, chopped
• 2 cups water
• 2 preserved duck eggs (century eggs), peeled and diced

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• 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.
• 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.
• 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.