📝 About This Recipe
Experience the ultimate Cantonese comfort food with this velvety, soul-warming rice porridge, traditionally known as 'Pei Dan Choke.' This recipe utilizes the Instant Pot to achieve a broken-grain, creamy consistency in a fraction of the time, infusing the rice with the deep umami of marinated pork and the unique, creamy richness of century eggs. It is a harmonious balance of textures—silky porridge, tender meat, and the snap of fresh aromatics—making it the quintessential breakfast or restorative meal.
🥗 Ingredients
The Porridge Base
- 1 cup Jasmine Rice (rinsed until water runs clear)
- 4 cups Chicken Bone Broth (low sodium for better salt control)
- 3 cups Water (filtered)
- 2 inch piece Ginger (peeled and sliced into thick coins)
- 1 teaspoon Neutral Oil (helps prevent foaming under pressure)
The Pork Marinade
- 200 grams Pork Loin or Shoulder (sliced into thin bite-sized strips)
- 1 tablespoon Shaoxing Wine (adds traditional depth)
- 1 teaspoon Light Soy Sauce
- 1/4 teaspoon White Pepper (finely ground)
- 1 teaspoon Cornstarch (to keep the pork velvet-tender)
The Star Additions
- 2-3 pieces Century Eggs (shelled and cut into small cubes)
- 1/2 teaspoon Salt (adjust to taste at the end)
- 1 teaspoon Sesame Oil (for finishing aroma)
Essential Garnishes
- 2 stalks Green Onions (finely chopped)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1-2 pieces You Tiao (Chinese fried dough crullers, toasted and sliced)
- 1 tablespoon Ginger (cut into very fine matchsticks)
👨🍳 Instructions
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1
Rinse the jasmine rice thoroughly in a fine-mesh sieve until the water runs clear; this removes excess surface starch to prevent the congee from becoming overly gummy.
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2
In a small bowl, combine the sliced pork with the Shaoxing wine, light soy sauce, white pepper, and cornstarch. Mix well and let it marinate for at least 15 minutes while you prepare the other ingredients.
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3
Place the rinsed rice, chicken broth, water, ginger coins, and neutral oil into the Instant Pot inner pot.
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4
Secure the lid and set the steam release valve to the 'Sealing' position. Select the 'Porridge' setting (or Manual/Pressure Cook High) and set the timer for 30 minutes.
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5
While the congee cooks, peel the century eggs and dice them into 1/2-inch pieces. Be careful as the centers can be creamy and sticky.
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6
Once the cooking time is complete, allow the Instant Pot to perform a Natural Pressure Release (NPR) for at least 15 minutes. This is crucial for the rice grains to fully bloom and achieve a silky texture.
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7
Carefully release any remaining pressure and open the lid. Remove and discard the ginger coins.
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8
Using a sturdy whisk or wooden spoon, stir the congee vigorously for 1-2 minutes. This agitation breaks down the softened rice grains to create that signature creamy consistency.
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9
Turn on the 'Sauté' function on the Low setting. Add the marinated pork strips to the bubbling congee, stirring constantly to ensure the pieces separate and cook through (about 2-3 minutes).
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10
Fold in half of the diced century eggs. The heat will melt some of the yolk into the porridge, enriching the flavor, while the remaining pieces provide texture.
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11
Season with salt and sesame oil. Taste and adjust seasoning as needed, keeping in mind that the garnishes will add more flavor.
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12
Ladle the hot congee into deep bowls. Top with the remaining century egg pieces, fresh ginger matchsticks, green onions, cilantro, and a generous pile of crispy You Tiao.
💡 Chef's Tips
For an even creamier texture, freeze your rinsed and drained rice in a sealed bag overnight before cooking; the ice crystals rupture the grain structure. Always use a ratio of at least 7:1 liquid to rice for a traditional 'medium' thickness congee. If the congee is too thick after opening the lid, simply whisk in a little boiling water or hot broth until your desired consistency is reached. Don't skip the cornstarch in the pork marinade; it creates a protective barrier that keeps the meat succulent even in the hot porridge. If you find century eggs too intense, soak the diced pieces in a little sesame oil and soy sauce before adding them to the pot.
🍽️ Serving Suggestions
Serve alongside a plate of stir-fried soy sauce noodles for a classic Hong Kong cafe-style brunch. Pair with a side of fermented bean curd or pickled radish for an extra salty, tangy punch. Enjoy with a warm cup of roasted Oolong or Pu-erh tea to cleanse the palate after the rich eggs. Add a drizzle of chili oil or a dash of white pepper at the table for those who enjoy a bit of heat. Serve with 'Zha Cai' (pickled mustard green) for a crunchy, savory contrast to the soft rice.