广式茶楼里的 皮蛋瘦肉粥 绵软油润，非常好喝，但需要费好几个小时来做，今天 我用很特别的方法 在家里也能做出和茶楼里一样的味道 而且节约了很多时间。

1、首先需要 半杯的白米 要用圆的米  洗干净 浸泡一会  然后沥干 装到小容器里 ，再放入冰箱速冻柜过夜 。

2、这是我（妈）前一天 冻好的米 现在开始煮它。 把1300毫升的水 烧开后 倒入大米  开大火 让锅里的水再次烧开。

3、然后放入一些菜油  ，把火力调低 加盖  只要保持锅里的水翻滚 但又不溢出来就行。

4、准备2个皮蛋 这个在华人超市有卖，你不喜欢也可以不用。把其中一个皮蛋切碎 放入锅里和粥一起煮。另一个切碎备用。

5、现在把鸡胸肉 切薄片  用屏幕显示的调味料拌匀  再放一点粟粉（Cornstarch）裹一下，备用。

6、现在回到粥这里，大约20分钟之后 粥就煮的很烂了 已经基本看不到大米的颗粒 也变得很浓稠，把盖子打开继续煮大约十分钟。

7、往里面放另一个切碎的皮蛋，再把鸡肉片一片片的 放入粥中 动作要快，这时粥的温度很高 稍微搅拌一下 鸡肉就熟透了 马上关火 鸡肉不可煮过头 那样就不嫩了。

8、放点香菜 粥就煮好了

 

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Cantonese dim sum restaurants often have some of  the best congees, it's always so silky & smooth, but takes hours to make. Today my mom will be sharing her secret in replicating one of my favourite congees, with only a fraction of the time. So today, we will be making century egg, chicken congee

 

First, prepare half a cup of white rice, preferably the round ones. wash clean, soak & drain. let it sit in a small container and freeze over night in the freezer 

 

The next morning, boil 1300 ml of water then add in the frozen rice. Keep the heat on high & let it come to a boil again

Add in a bit of vegetable oil, turn the heat down low and cover with a lid. You want the congee is simmer without bubbling over

Prepare 2 century eggs, which you can find in Chinese grocery stores. if you don't like the taste you can simply omit this step. otherwise, break one of the eggs & dice up and place in the congee, dice up the other one and set aside

Prepare the chicken breast. slice into thin pieces as shown, season as shown & coat it with some cornstarch and set aside

Now the congee has been cooking for 20 minutes, the rice grains should be all broken down & it should be thick & smooth. let it cook with the lid open for 10 minute minutes 

Add in the other diced century egg, add in the chicken meat one slice at a time. make sure you're doing this step quickly to ensure even cooking. The chicken slices will cook very fast, after giving it a few stir, turn off the heat immediately. This will make sure your chicken slices stay tender. 

 

Top it off with some cilantro & it's ready 

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