Here’s an intriguing sounding dish, 100 year old egg rice porridge 皮蛋瘦肉粥. However if you haven’t eaten or heard of these 100 year old or ‘century eggs’ before, don’t worry! That’s just a name for a preserved egg. The ones Joanne used were from Taiwan and preserved by salt, lime and tea, you can read more about that process here (we just bought them in). The process makes the egg white transparent brown and the yolk a greeny/grey colour. However as you might guess from the name it is a major ingredient of this dish. Also Joanne uses pork slices to make this porridge more hearty.
The ingredients 食材 for 2 people;
- 2 century old eggs
- sliced pork
- carrot, ginger, spring onion, celery
- stock (or stock cube + water)
Joanne has recorded a how to make 100 year old egg rice porridge 皮蛋瘦肉粥 video so you can see and follow the exact chopping sizes, timings and method step-by-step. She talks you through the ingredients and method in the video – watch it below!
How to make 100 year old egg rice porridge 皮蛋瘦肉粥 video
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