Taste of Father Huang’s Kitchen

Ever since I was a child, my dad was always the one cooking. My mom, although she tries, is very bad in the kitchen. I think the only dish she makes for me, when my dad is not home, is fried rice. My dad is a self-taught cook since he married my mom, and now, he is the head cook for our family’s restaurant.

Dad Posing with Menu at Work

Hello, welcome to my family’s recipe of 皮蛋瘦肉粥 (congee with century old egg and pork), which my dad makes for me most Saturday mornings at home and every weekend I come back home from college. In my household, Papa Huang is the master chef, as my mother dearest doesn’t know how to cook. He has experimented many recipes throughout the years, and his skill has improved, like the flavor of the congee.

I think the ingredient that makes the dish is the century old egg. Its creamy, unique taste adds to the simple, silky flavor of the congee. In my household, there is always a carton of century old eggs laying next to the regular grocery store-bought eggs in the fridge.

As I caught the flu and had a fever right before finals, I was able to go home and taste the delicious dish that my dad made for me. While I was scarfing it down after my daily dose of DayQuil, I asked for the recipe.

First of all, he stressed that it’d be *REALLY* helpful to have a clay cooking pot, which you can only buy in Asian supermarkets. It really helps with heat distribution to get that soft, silky texture.

But if you don’t, father Huang said you can use a regular pot, ceramic or steel. Some rice cookers come with the porridge/congee option too.

Ingredient List

• 1 cup uncooked rice approx. 150g
• 7 cups of water, 6 if you prefer it less runny
• Palm sized portion of lean pork, sliced
• 1 pound pork bones for favor
• 2, 3 century eggs quartered
• A bit of thinly chopped ginger
• Two pinch of salt
• Chopped green onions

1. Wash the rice; soak with clean water for at least 1 hour.
2. Transfer the rice to the clay pot. Stir the vegetable oil into the rice and set aside for 10–15 minutes.
3. Stir 7 cups of water, pork , and green onion into the rice. Bring to a boil over high heat.
4. When it boils, stir and bring heat down to medium.
5. Put the lid back on to simmer and stir occasionally to prevent rice from sticking to the pot for about 45 minutes.
6. After 45 minutes, put the diced century eggs in and stir. Let it cook for another 5 to 8 minutes.
7. Taste and add pinches of salt to reach desired flavor.
8. Once it’s done, turn off the heat and sprinkle chopped green onion on top

The Finished Product!

It also tastes good with 油条(youtiao), a fried dough similar to an unsweetened churro, on the side. You can ask for this dish at any dimsum place.

My Dad (far right) Posing with His Friends

Thanks dad! For sharing this recipe and this amazing picture of you and your friends.