Pei Dan Sau Yook Jook

Preserved Egg and Pork Congee

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

Ingredients

  • 1 Basic Congee recipe
  • 4 cups cold water, for water-blanching
  • ½

Method

  1. Prepare the Basic Congee. As the congee is cooking, prepare the pork and the egg.

  2. Water-blanch the pork: Place water in wok, add baking soda, bring to a boil. Place the pork pieces into the water and boil for 2 minutes. Turn off the heat and pour the water out of the wok. Place the pork in a bowl filled with cold water and allow it to rest for 15 minutes