Century Egg Porridge 皮蛋瘦肉粥

A popular Chinese breakfast or lunch item made with preserved duck eggs that are black in color!

 Century egg porridge is usally not served with cilantro, but I love cilantro so much, I put it in mine.

One trick to unpeeling the eggs is to make a small hole at the narrow end and a larger whole at the wider end. Then blow hard through the small hole and if you're lucky, the entire egg will pop out like magic!

2-3 lbs pork bones with meat - like neck or back bones
some soaked dried scallops, shredded, or some dried anchovies
few slices ginger
Three peeled century eggs, chopped
salt and white pepper to taste

Parboil the bones to get rid of any surface dirt and smell (i.e., bring pot of water to boil, add bones and when redness is gone, drain and use)
Bring another pot of water to boil, add bones, dried anchovies or scallops, ginger, and simmer for two hours.  Use sieve to remove all solids.  Meat can be removed from bones to add to porridge later, or discard and slice some fresh pork thinly and season with some soy sauce and sugar.
Add 3/4 cup rice to liquid, simmer till rice is cooked.  Add pork, century eggs and season to taste. Simmer till porridge consistency.