A comforting and flavorful Chinese breakfast combo — creamy congee with marinated pork and century eggs, paired with crispy-bottomed juicy pan-fried buns.
50 g lean pork, sliced into strips
1 tbsp soy sauce
1 tsp cooking wine
A few ginger slices
A pinch of white pepper
A few drops of sesame oil
½ cup rice, rinsed
3–4 cups water (adjust as needed)
1–2 century eggs, diced
A handful of greens (e.g., spinach or bok choy)
Salt, to taste
The article is not finished. Click on the next page to continue.
The article is not finished. Click on the next page to continue.
Next page
