How to Make the Perfect Chinese Congee with Century Egg
Chinese · Medium · 70 min · 4 servings
Congee is a silky smooth rice porridge that has been a staple breakfast across China for centuries, offering warmth and gentle nourishment. This version is elevated with the intense umami of century egg and salty preserved pork, a combination deeply beloved in Cantonese cuisine.
Why this recipe works
This Chinese Congee with Century Egg recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup jasmine rice
- 8 cups chicken stock
- 2 whole century eggs peeled and quartered
- 100 grams Chinese salted pork or lean pork sliced thin
- 3 stalks scallions finely sliced
- 2 tsp fresh ginger minced
Step by step instructions
Step 1: Start the Congee
Rinse the jasmine rice under cold water until the water runs clear. Place the rice in a large pot with the chicken stock and minced ginger. Bring to a boil over high heat, stirring once, then reduce heat to the lowest setting.
Step 2: Simmer Until Silky
Cook the congee uncovered on low heat for forty-five to fifty minutes, stirring every ten minutes to prevent sticking. The rice grains will fully break down and the mixture will become thick, creamy, and porridge-like. Add extra hot water if the congee becomes too thick.
Step 3: Add the Pork
Increase the heat to medium and stir in the sliced salted pork. Cook for five minutes until the pork is fully cooked through and the congee has absorbed its savory flavor. Taste and adjust seasoning, being careful with salt as both the stock and pork are already salty.
Step 4: Garnish and Serve
Ladle the congee into deep bowls. Arrange the quartered century egg pieces on top of each bowl and finish with sliced scallions, a drizzle of sesame oil, and white pepper. Serve immediately while steaming hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- century egg → a soft-boiled regular egg for those unfamiliar with the preserved flavor
- Chinese salted pork → cooked and shredded rotisserie chicken for a milder and more accessible protein
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the congee on too high a heat causes it to bubble vigorously, scorch on the bottom, and develop a starchy rather than silky texture
- Not stirring the congee periodically allows the rice to clump and stick to the bottom of the pot, creating an uneven consistency
Nutrition facts
Per serving: 320 calories, 14g protein, 48g carbs, 8g fat, 1g fiber.
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