YIELD: 5-6 SERVINGS | PREP: 1 M | COOK: 25 M | TOTAL TIME: 26 M
- 6 Eggs, hard-boiled and cooled
- 3 cups water
- 1 tbs loose tea leaves or 2 tea bags of Earl Grey Tea
- 3 tbs light soy sauce
- 3 tbs dark soy sauce
- 1 tbs granulated sugar
- 3 star anise pods
- 1 cinnamon stick
- 1 tsp Sichuan peppercorn
- 3 slices of ginger
- 3 bay leaves
- ½ teaspoon salt
- 1 lb ground pork
- 1 in piece ginger, peeled & grated
- 2 garlic clove, minced
- 2 tsp Shaoxing wine
- ½ tsp granulated sugar
- 2 tsp soy sauce
- 1 c uncooked jasmine rice, washed & rinsed
- 7 cups water
- Salt and white pepper, to taste
- Chopped peanuts, for garnish
- Scallions, for garnish
- Crack the exterior of the shell of the hard-boiled egg by tapping them with the back of a spoon and set aside.
- In a small sauce pot, add all of the ingredients and bring to a boil. Reduce to a simmer.
- Add the hard boiled eggs to the tea broth, making sure all the eggs are covered with the liquid. Simmer for 1 hour
- Let the eggs to cool inside the broth for another hour.
- Peel the shell and serve with your congee.
- Add all the ingredients to the Cosori Pressure Cooker and mix well.
- Secure the lid on the pressure cooker and the make sure the pressure release valve is in the lock position
- Press the [Soup] function and press [Start].
- When it has finished, natural release for 15 minutes.
- If the oatmeal is more loose than preferred, press the [Sauté/Brown] function, Start, and cook until it reaches the desired thickness.
- Season the porridge to taste with salt and white pepper.
- Add the porridge into bowls for serving.
- Top with chopped peanuts, scallions, and soy sauce to taste.