Century Egg and Meatball Porridge

 Quite a simple yet delicious century egg porridge.   Some recipes use salted eggs too, but omit it because I just love to taste the sweet, fragrant flavour of century eggs.  Here I used duck century eggs which are more fragrant and taste sweeter than chicken century eggs.

Ingredients

[serves 2-3]
Meat Balls Preparation
200 gm minced pork
1/2 tsp salt
1 tsp light soy sauce
dash of pepper
1 tsp cornstarch

• Marinate minced pork with seasoning.  Stir to mix well in 1 direction.  Keep refrigerated before use.  Shape into meat balls before adding to porridge.

Rice Preparation

125 gm rice - washed and drained

1 tbsp oil

1/2 tsp salt

1500 ml water

3-5 slices ginger

2 century egg - shelled and chopped 

Seasoning - salt, light soy sauce and pepper to taste

Serve with some shredded young ginger, chopped spring onions, sesame oil and pepper

1. Season rice with the oil and salt for 30 minutes.  Bring water to boil, put in ginger slices, rice mixture and 1/2 of the century egg.  Cook over high heat until boiling, then lower heat to simmer for about 1 hour.
2. Stir porridge ocassionally to prevent it from sticking to the bottom of the pot. 
3. Half way through cooking, add in the meat balls and continue to cook.
4. Once porridge is soft and thick, add in remaining century egg and seasoning to taste.
5. Scoop the porridge into serving bowl, sprinkle with some shredded young ginger,  chopped spring onions, sesame oil and a dash of pepper.