As a follow-up to our Christmas Day leftover recipes by Mike McEnearney, chef and television personality Ben O'Donoghue presents his go-to for holiday cooking: roast pork and tea egg congee.
According to Ben, "this is not only really tasty and nutritious, but also absolutely perfect for hangovers. Let's face it, we are all susceptible to a little over-indulgence on Christmas Day, so this dish really hits the spot for a Boxing Day reviver."
Having first experienced congee as a young chef in Sydney, this recipe is Ben's version of the preserved egg and pork congee he would order at Chinatown eateries. For the uninitiated, congee is essentially a porridge made from leftover or broken rice.
3 cups leftover steamed rice
1 litre chicken stock
200 grams leftover roast pork belly, thinly sliced
1 spring onion, thinly sliced
2 tablespoons crispy fried shallots
2 tablespoons crispy fried garlic
1 red chilli, chopped
Soy sauce, to serve
White pepper, to serve
* Combine the leftover rice and chicken stock in a saucepan and bring to the boil.
* Reduce heat and simmer for 30 minutes, until the rice has broken down and the stock has thickened, and then season with a little salt.
* Add the sliced pork to warm in the congee, followed by the peeled and halved eggs.
* Divide the congee between four bowls and garnish with the spring onion, crispy shallots, garlic and a little chopped chilli.
* Serve with soy sauce and white pepper.
4 eggs, hardboiled
150ml soy sauce
1 star anise
1 tablespoon gunpowder tea
* Roll the hardboiled eggs on the bench—hard enough to crack the shells but not so hard that they come off.
* Place the eggs in a small saucepan, add the soy sauce, star anise, gunpowder tea and enough water to cover.
* Bring to the boil, reduce heat, then simmer for 1 hour.
* Allow the eggs to cool in the liquid.