Minced Pork and Thousand Year Old Egg Congee | 皮蛋瘦肉粥

Minced Pork and Thousand Year Old Egg Congee

皮蛋瘦肉粥

Ingredients:

200 gram Mince Pork

1 cup Japanese Rice

2 Thousand year old eggs

Marinade:

1/4 teaspoon Salt

3/4 teaspoon Sugar

1/4 teaspoon Corn Starch

1/2 teaspoon Soy Sauce

材料：

200 克   攪碎豬肉

1 杯   日本白米

2 隻   皮蛋

醃料：

1/4 茶匙   鹽

3/4 茶匙   糖

1/4 茶匙   粟粉

1/2 茶匙   鼓油

DIRECTION:

How to make Chestnut Rice | 甘栗飯

It's a recipe which originates from Japan, but I replaced saki with rice wine which is more assessable for me.  Beside the nibbles of sweet chestnut and the fragrance from the rice wine, the beautiful chestnuts give a very appealing look to the rice.

Chestnut Rice | 甘栗飯

Ingredients: (yield about 4 bowls)

10-12 Chestnuts

2.5 cups Japanese Rice

1 teaspoon Rice Wine

Sea Salt to taste

材料：(約4碗)

10-12 粒   栗子

2.5 杯   日本米

1 茶匙   米酒

少量   海鹽

DIRECTION: