Ingredients:
For BBQ pork feet congee
- 1 BBQ pork feet, about 1 1/2 - 2 lb (0.75 - 1 kg);
1 salty egg;
2 thousand year old eggs;
Sea salt.
For congee base
- 1/2 cup rice;
1 cup (240 ml) water for soaking rice;
1/2 teaspoon sea salt;
1/4 teaspoon vegetable oil;
1 piece ginger, about 1 - 2 oz (30 - 60 g), peel, pound and roughly chop;
3 cups (720 ml) water.
Recipe:
Serving for 4
For congee base
- Soak rice in 1 cup water with 1/2 teaspoon sea salt and 1/4 teaspoon oil for 2 hours or more;
- Add rice and chopped ginger to 3 cups of water in a large stock pot over medium high heat.
For BBQ pork feet congee
- Add BBQ pork feet when congee comes to a boil;
- Transfer to a slow cooker when congee comes back to a boil;
- Shell thousand year eggs and salty egg;
- Add to the slow cooker;
- Slow cook until the rice breaks down for 6 - 7 hours, depends on the slow cooker;
- Put congee in a bowl, serve hot.