Start of Spring · Breakfast · Damp-Heat
Century egg and lean pork congee with coriander
Congee base set on a timer overnight, finished in the morning with century egg, pork and fresh coriander in ten minutes.
- 20 min
- Serves 2
- Simmer
- Easy
CoolingClears heatSettles the stomach
Why it suits you: Damp-Heat shows as a bitter taste and spots, made worse by fried New Year food. Century egg clears heat, the lean pork congee is light and easy to digest, and fragrant coriander helps spring yang rise and wakes up the appetite.
Method
Prep 10 min · Cook 10 min- 1The night before, put the washed rice and water in a rice cooker on the congee setting with a timer, so the base is ready in the morning.
- 2Toss the pork with a little salt and the cornflour for 5 minutes; peel and dice the century eggs.
- 3Bring the congee to the boil, add the century egg and ginger for 3 minutes, then the pork until cooked. Season and scatter with coriander.
Cautions
- Century eggs are high in cholesterol, so not every day; eat less if you have a cold stomach or loose stools.
The TCM view
Century egg is pungent, astringent, sweet and cold, clearing heat and moistening the lungs. Lean pork is sweet, salty and neutral; coriander is pungent and warm, opening the appetite; plain congee settles the stomach. Cool and warm together clear heat without harming digestion.
