Hi Mindy, I love this!! I tried this at a wonderful dim sum restaurant in the Phoenix area with my husband's beautiful Chinese family two weeks ago! So delicious. I didn't have the pork. I bet yours is 100 x better! I also had braided spicy chicken feet for the first time too. Also, last night I saw your goods on Amazon while I was shopping!! I bought the wok, clay pot and moon cake molds. I'm so excited!! Thank you for teaching me so much! You're a darling! 💕
Best hangover cure ever! I've been making this wrong as I use ground pork and also drizzle a little sesame seed oil. The leaner pork in this recipe is much healthier and will definitely be trying this way.
I first tried century eggs in spicy cold tofu, that is a go-to for me since it's so easy and delicious. When I first got them, I remembered all those reaction videos, so was a little worried. They do smell really unappetizing, but they taste nothing like they smell- they're very good and go very well with the tofu. I've heard others say it's traditional to add them to congee, but I've yet to try it. Winter is coming though, and maybe it's time to try it!
This is a very approachable and easy enough recipe. I actually think I can do it. And, I'm glad. Because making and enjoyable a good bowl of "jook" (or congee) for me would be very comforting. It has a nostalgic place in my food memories. I just don't make it often enough.
'Nostalgic place in my food memories' is why I took to cooking! 'Jook' (or chook as we called it) is definitely up there with charsiu baowe, gyaowe and sau mai. Was raised in a moiyen(hakka) community in south africa so that's why my food names seem different.
@@baron6797 I think "congee" or "jook" or "chook" is beloved by those in China and the people of the Chinese diaspora everywhere. It's nice to hear about your community in South Africa. I find the diaspora communities around the world to be fascinating. It's interesting how each community perseveres and has its own food (adapted or otherwise).
That clay pot is prettier than any Le Creuset or Staub dutch oven I've ever seen. The sound of the rim of the cover when it makes contact with the rim of the pot is very comforting. Not sure if that's what ASMR is about. 😁
Thanks so much Mandy for all the tips, insight and expelling the misconceptions of the Century Eggs. Your recipe is simple to whip up in a flash when we get a hankering for warm comfort food any time of the day. 💜
Century egg is NEVER meant to be eaten in large isolated chunks. You always cook it first, and usually mix it into whatever dish it is served in/with. It’s a very strong concentrated source of flavor, so it needs to be distributed evenly. Eating it plain or in huge chunks is always the mistake I see westerners make when first trying it. They’ll just get one at an Asian market and eat it like a normal egg. DONT DO THAT
Not entirely true. There’s a dish called. 皮蛋豆腐。chunks of century egg with silken tofu with soy sauce and scallions. 皮蛋/centuryegg is one of those ingredients like blue/goat cheese. Funky, but if u like it u like it.
@@spiderdude2099 idk my mom just quarters it and we eat it plain LMFAO maybe for westerners it'd be a problem?? i wouldn't be surprised if it's a totally normal flavor profile for easterners regardless of if it's cooked or not! or maybe it's just a hubei thing. i've just never heard of it NEEDING to be cooked or something!
We never cook the century eggs as it takes away the tastes ... We peel it and quarter it and eat it with pickled ginger straight ...that's the only way out family eats it.... When you put it in the porridge the taste of the egg is infused into the porridge which also brings the porridge to a different level .. so I think it all comes to individuals preferences as to what you like 🥰
Thanks for sharing this recipe. My two sons love Century (preserve )duck egg in their porridge. It makes the porridge so much tastier. I always make this when the family is sick or have sore throat. Great video.
I first tried them in jook last year. It’s true that they can look a bit scary, but used as Mindy says, the taste is very mild. And the creamy texture is wonderful; like nothing else I’ve ever had.
Very pleased with the wok and the channel! Thanks! I feel that the wok is a very good value and had no trouble with the pepper steak recipe. One of the best meals I have ever made at home! Thanks again.
Ah, I didn't know about whisking it to speed up the rice breakdown. I need to try this! I usually let it simmer for 1+ hour to get the consistency. The whisking makes sense. I will need to try this! Thank you!
Hi Mandy. Another Great presentation. Well Done. I purchased the clay pot a couple of weeks ago. Always look forward to your presentations...Michigan, USA
Thank you for this video and bringing some clarity in this whole century egg situation! I kind of don‘t dare to try yet, even tgough I was already super brave to try out chicken feet, which is a big deal for us western peeps… 😂😂 I liked the feet a lot, to be honest. Maybe you can describe a little deeper how you prepare those century eggs, to get the best taste out of them! Thank you als always, quite a few recipes of yours are already a stable in my meal plan such as your mabo tofu and your steamed pork buns, kung pao chicken and many many more ❤ keep up your great work! ❤
Here in Japan, we call them “pitan” = 皮蛋（ピータン) . They are enjoyed in お粥/okayu/ congee mostly. I have had them in Hong Kong as well. They are a real treat. They are a Chinese food treat. And I agree, those reaction videos are eating them wrong and over-reacting just for views.
I must have gotten lucky with the algorithm because the only other century egg video I saw was on the Chinese Cooking Demystified channel and it just looked like an interesting thing from somewhere else in the world over there heh.
We love congee with century egg to order in Dimsum Houses in Ongpin, Binondo, Manila and of course with some different siu mai flavors...soo yummylicious great! Take care 💖
I'm chinese but I'm disconnected from my culture and I want to learn how to cook Chinese to reconnect with it. Stumbled upon this chanel and it seems like a good start for me :)
can you please do a video on how to do a quick fish+egg congee? very useful when one is sick and does not have much energy! btw, i love your wok from amazon :)
I ate pidan for the first time two weeks ago based on a recipe from my favorite actor. It was really delicious. Now it's time to try other recipes, so I want to cook your recipe 😋
Best food to enhance your vitality once in a while. I personally not a fan of century eggs but I can eat them, and to my surprised the century eggs actually provided me with some health benefits than just normal eggs or brined eggs. If I have a chance I'd eat a bowl of 3 ways eggs and jook, it's selling in the local restaunrant so it's easy to eat one.
I love to make grits and add in eggs over easy fried and some ham fried on the stove. Like to dollop a few plops of jelly and add pepper and salt and hot sauce. Ughh it’s soo good. I like my grits like cream of wheat but sweet
The first time I saw them eggs I was hesitant at first myself but like any other thing you just had to try it and get used to it. Thanks for the recipe maybe others will try it in the future because of this
Have you got a recipe for a rice cooker version? I'm dying to use the porridge setting on my rice cooker but can't find a recipe for this :(. Love your videos! ❤️
I discovered the century old eggs while in Hong Kong many years ago. I ate one on Adair and loved it! It did not have a nasty flavor. It was like an intense yolk flavor, and since I love yolk, I found this to be perfect! No, I did not eat them in this type of soup, I ate them from a jar on the table. I assume they were pickled. I had to stop eating them so I didn’t ruin my appetite for the entrée I had ordered. But I would have eaten them all afternoon if I could… The only thing that is offputting. Is the color. Be brave, Americans! Or, you willing to lose wonderful flavor!
Would it be possible to substitute Pickled or Soft boiled eggs in this? I want the richness from the runny yolk, but don't really want to hunt down century eggs for this. I ask about pickled because I figured the sour pickle will kinda mimic the alkalinity of the century egg.
I've never thought century eggs were strongly or offensively flavoured. It's all about the fact that it looks like an alien egg. I love them in congee or with pickled ginger
Should century eggs be found refrigerated? My local asian marked sells preserved duck eggs and such but they are all on shelves and I don't know if I want to risk it with eggs.
I'm surprised there was no baking soda with the pork marinade... did you forget to mention that? On the first shot of the cut meat, there are 3 glass dishes with white stuff in them you put the one with salt in, leaving 2, but when you come back, there's only one... where'd the 3rd one go?
You don't have to use a clay pot. Anything you would use to cook rice in can used. I've made it in a rice cooker and Instant Pot too. Some rice cookers have a congee or porridge setting. I use the porridge setting in the Instant Pot.
Ya! 2 tsp salt is too much. next time I will try 1 tsp. I have to state I use little salt in my diet..Even ham can be too salty for me. anyway I work very hard at following a recipe to the letter the first time. everything else went as planned the rice was silky smooth, it turned out fabulous. I went to a Philippine grocery store to purchase the century duck eggs a BIG HUGE FIRST! for me. not shocking at all, yes different taste, not unpleasant at all. Flavor like a cooked chicken gizzard but very soft
GRACIAS X SU EXPLICACIÓN ESTOS HUEVOS PARECEN NO SER DEL TOTAL AGRADO DE TODOS LOS ASIÁTICOS... YO LO CORTO EN 4 REBANO JENGIBRE TIRAS BIEN DELGADITAS Y SE LAS PONGO AL HUEVO CON UN POQUITO DE AZÚCAR Y LO PONGO AL VAPOR SOBRE UN PLATITO ENCIMA DEL ARROZ BLANCO Q COCINO😋😋😋
Plain porridge Asian style have no tastes ...you have to add in salt ,soy sauce , pepper , and other condiments to make it tasty ...plain porridge alone is for when you are sick and can't eat hard food ...we usually add fried eggs to the plain porridge or salted eggs something salty to make it taste better ... Personally I will never eat plain porridge alone unless it's cooked with chicken broth or msg to taste 🤣🤣🤣🤣
I have never seen westerners eat it only people from Asia honestly. I watch them cook it and I am curious but my relationship with normal eggs is a bit spotty at the best of times…so I fear eating (even properly cooked) century egg may break my fragile relationship with the bird butt fruit.
Its so gross when people make videos that just tear down other peoples cultural foods they dont even understand, literally school lunch bullying brought to hundreds of thousands of people
The ducks who laid those eggs living in deplorable conditions and are treated like absolute trash, and then eventually killed to be eaten. I wish Chinese people cared more about ANIMALS and the consequences of what you’re eating, it seems none of them care at all 💔💔💔 Our planet can’t take much more of this abuse.
