Chinese Congee with Century Egg
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.
A silky and deeply savory Chinese rice porridge topped with century egg and preserved pork.
Nutrition per serving
Ingredients
main
topping
garnish
aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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