📝 About This Recipe
Experience the ultimate culinary embrace with this silky, soul-warming Cantonese congee. This sugar-free recipe focuses on the natural sweetness of long-grain rice and the deep, savory umami of slow-simmered pork and ginger. It is a timeless breakfast staple that transforms humble ingredients into a luxurious, velvet-textured porridge perfect for healing or starting a cold morning.
🥗 Ingredients
The Rice Base
- 1 cup Jasmine Rice (rinsed until water runs clear)
- 8-9 cups Water or Low-Sodium Chicken Stock (use stock for a richer flavor profile)
- 2-3 pieces Dried Scallops (Conpoy) (optional, soaked and shredded for deep umami)
- 3 slices Fresh Ginger (smashed to release oils)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
The Pork Marinade
- 1/2 lb Ground Pork (lean or 80/20 mix)
- 1 tablespoon Light Soy Sauce (ensure sugar-free/traditional brewed)
- 1 teaspoon Shaoxing Rice Wine (adds a classic nutty aroma)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Toasted Sesame Oil (for fragrance)
- 1 teaspoon Cornstarch (helps keep the meat velvety and tender)
For Garnish and Texture
- 2 stalks Green Onions (finely sliced)
- 1 inch piece Fresh Ginger (peeled and cut into matchsticks)
- 1/4 cup Coriander (Cilantro) (fresh leaves)
- 1 piece Century Egg (optional, diced for authentic texture)
- 1 tablespoon Fried Shallots (for crunch)
👨🍳 Instructions
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1
Rinse the jasmine rice in a fine-mesh sieve under cold water until the starch washes away and the water runs clear. Drain well.
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2
In a large, heavy-bottomed pot or Dutch oven, combine the rinsed rice, 8 cups of stock or water, the smashed ginger slices, and the shredded dried scallops if using.
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3
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low and maintain a gentle simmer.
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4
Whisk the rice vigorously for 30 seconds; this breaks the grains and helps release the starch to create that signature creamy texture.
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5
Cover the pot partially with a lid (leave a small crack for steam) and simmer for 45-60 minutes. Stir every 15 minutes to ensure the rice doesn't stick to the bottom.
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6
While the rice simmers, prepare the pork. In a medium bowl, mix the ground pork with soy sauce, Shaoxing wine, white pepper, sesame oil, and cornstarch. Marinate for at least 20 minutes.
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7
Check the consistency of the congee. If it is too thick, add the remaining cup of liquid. The rice grains should be completely broken down and the liquid should be opaque and thick.
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8
Increase the heat slightly to medium-low. Take small pinches of the marinated pork and drop them into the simmering congee, or stir the pork in and break it into small crumbles with a spoon.
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9
Cook the pork in the congee for 5-7 minutes until fully cooked through and no longer pink. If using century eggs, stir them in now to warm through.
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10
Remove the large ginger slices. Season the congee with salt to your preference, keeping in mind the saltiness of your garnishes.
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11
Ladle the hot congee into deep bowls. The texture should be like a thick, flowing porridge.
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12
Top generously with green onions, ginger matchsticks, cilantro, and fried shallots. Finish with an extra dash of white pepper.
💡 Chef's Tips
For an even silkier texture, freeze your rinsed, damp rice in a bag overnight before cooking; the ice crystals break the grain structure for a faster 'bloom'. Always stir the congee in one direction; traditional wisdom suggests this prevents the starch from breaking down in an unappealing way. If the congee becomes too thick upon standing, simply whisk in a splash of boiling water to loosen it back to your desired consistency. To make this truly sugar-free, check the labels on your chicken stock and soy sauce, as many commercial brands add cane sugar or corn syrup. Don't skip the white pepper—it provides a specific, floral heat that black pepper cannot replicate in this dish.
🍽️ Serving Suggestions
Serve alongside a plate of blanched Chinese broccoli (Gai Lan) drizzled with a little sesame oil and soy sauce. Pair with a hot cup of Pu-erh or Jasmine tea to cleanse the palate between savory bites. For added crunch, serve with 'You Tiao' (Chinese fried dough sticks), though check for sugar-free versions if strictly adhering to the diet. A side of salty pickled radish or fermented tofu adds a wonderful punchy contrast to the mild rice. Add a drizzle of chili oil or crispy chili crunch if you prefer a spicy kick to your morning meal.