Guess who's back from Chicago? Me!
Coming back was such a huge debacle, actually. We all somehow misremembered the date of the flight. Yeah, it was a day earlier than we expected. Please don't judge us.
At about 12:30pm two days ago, my dad comes rushing into my room, where I was just getting ready to run off to get sushi with my family. He was all, hey why did I get an email saying that there's been a gate change? And I'm like, maybe it's a gate change for tomorrow. And he goes, why would there be a gate change if the plane is tomorrow? They wouldn't even have assigned a gate yet.
I double check my email for flight details and obviously the flight was for 2pm the same day rather than the next. We freak out, I pack in five minutes, and we rush off to the airport. My sister got stranded at home without any lunch. My mom wrings her hands over the fact that I was going to miss my dental appointment the next day. Everyone sulks over the quickly disappearing prospect of sushi. I ended up with a overpriced and much-too-sweet thai pasta salad from starbucks at the airport for lunch.
I made congee this morning - my favorite kind, with century egg and salted pork. Last year when TC worked at the DA's office near chinatown in new york, sometimes when I got really really tired of work, I'd head off to chinatown with him to boost my productivity at a starbucks. I'd stop by this chinese bakery on my way to buy century egg congee for breakfast because it was one dollar for a pint and it made me so damn happy. And then I would sit in starbucks eating congee and going on facebook and all in all not boosting my productivity at all. shh.
I know it's odd but I hate century egg. I freaking love it in my congee though - I just scrape away the egg as I eat. Somehow the flavor makes the congee fragrant and delicious, but is much too strong when you actually eat the damn thing. Sometimes i don't even bother chopping up the egg, I just cut the egg in half and let it boil away with the congee until the flavor permeates before I scoop it up and dump it. It's my lazy way of doing it, but it doesn't taste as great as chopping it up and picking it out slowly. I've got to stop being such a picky eater.
Century Egg Congee
What you need:
- 1/2lb pork tenderloin, thinly sliced
- 1 tsp salt
- 2/3 cup short grained rice
- 2 tsp oil
- 2 cups chicken stock
- 6 cups water
- 1/2 tsp salt
- 3 stalks scallions, white and green parts separated
- 1/2 inch knob of ginger, peeled
- 2 century eggs, diced
- Salt + soy sauce + pepper to taste
How to do it:
- Marinate pork tenderloin with salt for at least three hours.
- Before cooking, wash rice and mix with oil in a medium sized dutch oven. Let it sit for about five minutes, and then cover with chicken stock, water, and salt. Throw in the white parts of the scallions and the ginger. Cook on medium until it comes to a boil, and then turn down to low. Cover and let it simmer for about 30min.
- After 30min, remove scallion whites and ginger. Add marinated pork and diced century egg, and cook until rice is soupy and creamy, about another 15-20min. Add salt to taste.
- Serve with thinly sliced green parts of the scallions, soy sauce, and freshly ground pepper.