Pork Century Egg Congee Recipe (The Right Way to Enjoy Thousand Years Old Eggs)
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Thank you so much for your Beautiful recipe 👍😋👍
Thank you for teaching ushow to cook.
Its so gross when people make videos that just tear down other peoples cultural foods they dont even understand, literally school lunch bullying brought to hundreds of thousands of people
I first tried century eggs in spicy cold tofu, that is a go-to for me since it's so easy and delicious. When I first got them, I remembered all those reaction videos, so was a little worried. They do smell really unappetizing, but they taste nothing like they smell- they're very good and go very well with the tofu. I've heard others say it's traditional to add them to congee, but I've yet to try it. Winter is coming though, and maybe it's time to try it!
man i love how detailed mandy is when explaining recipes, it's so accessible to people who aren't used to cooking or need specific instructions
Very pleased with the wok and the channel!
Thanks! I feel that the wok is a very good value and had no trouble with the pepper steak recipe.
One of the best meals I have ever made at home! Thanks again.
I would rather kill myself than eating such disgusting looing eggs… guess chinese people eat all kinds of weird stuff as long as you dont die from it. Thanks to that the world had to handle with Covid.
I eat this with vegetable stock and just rice when I'm sick.
Nice 👍
Beautiful job Mandy thank you for sharing. Have a great day
I'm chinese but I'm disconnected from my culture and I want to learn how to cook Chinese to reconnect with it. Stumbled upon this chanel and it seems like a good start for me 🙂
So easy! I’m sure it’s delicious!
Love this with sesame oil
FYI – The link to the Clay Pot is incorrect, it goes to a wok.
May I ask if you produced your cook book ?
That looked so yummy
Mmmmmm, couldn’t eat those eggs I’m afraid.
I love century eggs just sliced into wedges, with a bit of soy sauce and sesame oil. No other cooking or prep needed.
Ah, I didn't know about whisking it to speed up the rice breakdown. I need to try this! I usually let it simmer for 1+ hour to get the consistency. The whisking makes sense. I will need to try this!
Thank you!
What cut of pork do you use to make pork stock?
I have never seen westerners eat it only people from Asia honestly. I watch them cook it and I am curious but my relationship with normal eggs is a bit spotty at the best of times…so I fear eating (even properly cooked) century egg may break my fragile relationship with the bird butt fruit.