📝 About This Recipe
A cornerstone of Cantonese soul food, this congee is a masterclass in texture—transforming humble rice into a creamy, pearl-white porridge that warms from the inside out. The star of the show is the century egg, which offers a unique, creamy richness and savory depth that melts into the rice as it simmers. Finished with aromatic ginger and tender marinated pork, it is the ultimate comfort bowl for a slow morning or a restorative brunch.
🥗 Ingredients
The Rice Base
- 1 cup Jasmine rice (rinsed until water runs clear)
- 8-9 cups Water or Chicken Stock (use high-quality stock for more depth)
- 1 tablespoon Neutral oil (vegetable or canola)
- 1 teaspoon Kosher salt (adjust to taste)
The Pork Marinade
- 200 grams Pork tenderloin or loin (sliced into thin bite-sized strips)
- 1 teaspoon Light soy sauce
- 1 teaspoon Shaoxing wine (optional but recommended)
- 1/2 teaspoon Cornstarch (helps keep the pork velvet-tender)
- 1/4 teaspoon White pepper (ground)
The Flavor Additions
- 2 pieces Century eggs (Pidan) (peeled and diced into small cubes)
- 2 inch piece Fresh ginger (peeled and sliced into fine matchsticks)
For Garnish
- 2 stalks Scallions (finely chopped)
- 1/4 cup Coriander (Cilantro) (fresh leaves)
- 1 teaspoon Sesame oil (for drizzling)
- 1-2 pieces You tiao (Chinese fried dough crullers) (sliced and toasted until crispy)
👨🍳 Instructions
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1
Rinse the jasmine rice in a bowl several times until the water runs clear to remove excess surface starch. Drain well.
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2
Toss the drained rice with 1 tablespoon of neutral oil and a pinch of salt. Let it sit for 15-30 minutes; this helps the rice grains break down faster for a silkier texture.
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3
In a small bowl, combine the sliced pork with soy sauce, Shaoxing wine, cornstarch, and white pepper. Mix well and refrigerate while the rice cooks.
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4
In a large, heavy-bottomed pot or Dutch oven, bring the 8-9 cups of water or stock to a rolling boil.
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5
Add the oiled rice to the boiling liquid. Stir immediately to ensure no grains stick to the bottom of the pot.
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6
Bring the pot back to a boil, then reduce the heat to low. Cover the pot partially with a lid to allow steam to escape.
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7
Simmer the rice for 60 to 90 minutes. Every 15 minutes, give it a vigorous stir with a wooden spoon to encourage the grains to burst and release their starch.
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8
Once the rice has reached a thick, porridge-like consistency and the grains are no longer distinct, add half of the diced century eggs and all of the ginger matchsticks.
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9
Continue to cook for another 10 minutes. The first batch of century egg will partially melt into the congee, flavoring the base.
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10
Increase the heat slightly and add the marinated pork strips. Stir constantly for 2-3 minutes until the pork is just cooked through and opaque.
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11
Stir in the remaining half of the diced century eggs so there are distinct chunks for texture.
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12
Taste the congee and season with more salt or white pepper if necessary. If it is too thick, whisk in a splash of hot water to reach your desired consistency.
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13
Ladle the hot congee into deep bowls. Garnish generously with scallions, cilantro, a few drops of sesame oil, and crispy pieces of You Tiao.
💡 Chef's Tips
For an even creamier result, freeze your rinsed and dried rice overnight before cooking; the ice crystals rupture the grain structure for a faster 'breakdown'. Always use a heavy-bottomed pot to prevent the rice from scorching on the bottom as it thickens. Don't skip the ginger; it provides a necessary sharp contrast to the rich, alkaline flavor of the century egg. If you prefer a thinner congee, maintain a 1:10 rice-to-water ratio; for a thicker 'Hong Kong style', stick to 1:8 or 1:9. If you cannot find century eggs, salted duck eggs are a delicious, salty alternative.
🍽️ Serving Suggestions
Serve alongside a plate of hot, crispy You Tiao (fried dough sticks) for dipping. Pair with a side of soy sauce-fried noodles for a traditional Cantonese breakfast spread. A small dish of pickled mustard greens or fermented bean curd adds a lovely acidic punch. Serve with a hot cup of Jasmine or Pu-erh tea to cleanse the palate between bites. Add a dash of chili oil if you prefer a modern, spicy kick to your morning bowl.