📝 About This Recipe
A cornerstone of Cantonese dim sum culture, this soul-warming porridge is the ultimate Chinese comfort food. Known for its 'velvet' texture, the rice is slow-simmered until it breaks down into a creamy, ivory base that perfectly complements the savory, salt-cured lean pork and the rich, earthy complexity of century eggs. It is a harmonious balance of mild and bold flavors that heals the body and delights the palate.
🥗 Ingredients
The Rice Base
- 1 cup Jasmine Rice (rinsed until water runs clear)
- 10-12 cups Water or Low-Sodium Chicken Stock (use more for a thinner consistency)
- 2-3 pieces Dried Scallops (Conpoy) (soaked in warm water and shredded; optional for umami)
- 1 tablespoon Vegetable Oil (to coat the rice grains)
- 1/2 teaspoon Kosher Salt (for the initial rice soak)
The Pork and Marinade
- 250 grams Pork Tenderloin or Lean Shoulder (sliced into thin matchsticks or small bite-sized pieces)
- 1 teaspoon Shaoxing Rice Wine
- 1 inch Ginger (grated or finely minced)
- 1/2 teaspoon Cornstarch (to keep the pork tender)
- 1/4 teaspoon White Pepper (ground)
The Century Eggs
- 2 pieces Century Eggs (Pi Dan) (peeled and cut into small cubes)
Garnish and Seasoning
- 2 stalks Green Onions (finely sliced)
- 1 inch Fresh Ginger (peeled and cut into very fine julienne strips)
- 1-2 sticks You Tiao (Chinese Fried Dough) (toasted and sliced into rounds)
- 1 teaspoon Sesame Oil (for drizzling)
- to taste Light Soy Sauce (optional)
- 1/4 cup Cilantro (fresh leaves)
👨🍳 Instructions
-
1
Wash the jasmine rice thoroughly in a bowl until the water runs clear. Drain well, then mix the rice with 1 tablespoon of vegetable oil and 1/2 teaspoon of salt. Let it sit for at least 30 minutes; this helps the grains break down faster during cooking.
-
2
While the rice is soaking, prepare the pork. Slice the lean pork into thin bite-sized pieces. Marinate with the Shaoxing wine, grated ginger, cornstarch, and white pepper. Set aside in the refrigerator for 20 minutes.
-
3
In a large, heavy-bottomed pot or a clay pot, bring 10 cups of water or chicken stock to a rolling boil. If using dried scallops, add the shredded pieces now.
-
4
Add the soaked rice to the boiling water. Stir immediately to prevent the grains from sticking to the bottom of the pot.
-
5
Bring the mixture back to a boil, then reduce the heat to medium-low. Partially cover the pot with a lid, leaving a small crack for steam to escape.
-
6
Simmer the congee for about 60 to 75 minutes. Stir every 10-15 minutes, especially toward the end, to ensure the rice doesn't scorch. The congee is ready when the grains have completely burst and the texture is thick and creamy.
-
7
While the congee simmers, peel the century eggs and cut them into small cubes. Add half of the cubed eggs into the pot 30 minutes into the cooking process; they will partially dissolve and flavor the base.
-
8
Once the congee has reached your desired consistency, turn the heat up to medium. Add the marinated pork pieces, stirring constantly to separate them so they cook evenly. This should only take 2-3 minutes.
-
9
Stir in the remaining half of the century eggs and cook for another 2 minutes until heated through.
-
10
Taste the congee and adjust the seasoning with a pinch of salt if necessary, though the century eggs and marinated pork usually provide enough saltiness.
-
11
Turn off the heat. Ladle the hot congee into deep serving bowls.
-
12
Garnish generously with julienned ginger, sliced green onions, cilantro, and a few drops of sesame oil. Serve immediately with warm pieces of You Tiao on the side.
💡 Chef's Tips
For an even creamier texture, freeze your rinsed and oiled rice overnight before cooking; the ice crystals rupture the starch cells, making it cook in half the time. Always use a heavy-bottomed pot to prevent the rice from burning at the base, which can ruin the delicate flavor. If the congee becomes too thick, simply whisk in a little boiling water or hot stock to loosen it to your preference. Don't skip the fresh ginger garnish; its sharp heat cuts through the richness of the century egg beautifully. To make the pork extra tender, 'velvet' it by ensuring the cornstarch is well incorporated into the meat before it hits the hot liquid.
🍽️ Serving Suggestions
Serve with hot You Tiao (Chinese crullers) for dipping into the porridge. Pair with a side of Stir-Fried Soy Sauce Noodles (Chow Mein) for a classic Cantonese breakfast spread. A side of pickled mustard greens or fermented bean curd adds a lovely tangy contrast. Enjoy with a hot cup of Pu-erh or Jasmine tea to cleanse the palate after the rich meal. Add a dash of white pepper at the table for an extra kick of warmth.