Century Egg, Carrot And Potato Porridge

Century Egg, Carrot And Potato Porridge

Century Egg...you will love it, if you eat it together with pickled ginger.

Well, this time, I am cooking Porridge with it together with Carrot and Potato.

Wash 1 1/2 cup of rice and drain.

Pour in some salt and oil (foreground).

Mix thoroughly and marinade for 1 hour.

(By doing this way, your porridge will be smooth in texture)

2 Century Eggs

Under the running water, scrap off the husk.

Peel off the Century Egg shell.

Soak with water for 2 minutes only.

If you prefer not to, it is still ok.

Chop into pieces and keep aside.

One carrot and one potato, wash, peel and dice.

With the rice, pour water to the pot (1/2 level).

Once boil, lift up the cover.

(Remember to watch over the pot while boiling)

Pour in the carrot and potato.

Turn the fire to medium, and while boiling, remember to stir occasionally,

if not, your rice will burnt underneath.

Keep on boiling and stirring until the water has been

lessen, if the taste is not enough,

pour in more salt.

Once look like this, then turn off the fire.

(If the porridge is too thick, then pour in hot water and stir,

repeat the process until to your liking)

Pour in the chopped Century Eggs and mix well.

Pour the ready porridge into serving bowl.

You can sprinkle some sliced ginger or chopped spring onion.

As usual, my whole family will finish off the whole pot.