Project Description

Corn Egg Porridge

After coming to the south of China, I often miss the stickiness and sweetness of northern corn more than  corn here with crispy and water taste. A nice porridge recipe include corn, egg and rice can warm you in winter.

This dish takes a little more time than other porridge recipes. The corn needs to be processed with a grater.  After the porridge is cooked, the foam floating on it must be removed. Before turning off the heat, sprinkle the egg mixture evenly into the porridge.

Ingredients

  • One egg , beaten
  • One sticky corn, processed with a grater
  •  30 gram polished round-grained rice, washed
  • 4 cup water

Instructions

  1. Add sticky corn and rice to a pot, boiling  over low heat, while stirring.
  2. After fully cooked about 30 minutes, add the egg mixture evenly into the porridge.

Corn Egg Porridge

Chinese porridge
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine Chinese
Servings 2

Equipment

  • Pot for boiling

Ingredients
  

  • One egg , beaten
  • One sticky corn, processed with a grater
  • 30 gram polished round-grained rice, washed
  • 4 cup water

Instructions
 

  • Add sticky corn and rice to a pot, boiling  over low heat, while stirring.
  • After fully cooked about 30 minutes, add the egg mixture evenly into the porridge.