Cantonese Congee with Century Egg
A comforting, velvety rice porridge simmered with marinated pork and rich century egg. Deeply restorative, warming, and classic Cantonese comfort food.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Large lidded saucepan
- •Chopping board
- •Chef's knife
- •Whisk
- •Measuring spoons
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 9 g
- carbs
- 36 g
- fibre
- 1 g
- protein
- 22 g
- calories
- 320 kcal
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear, then drain.
- 2
Mix the sliced pork with soy sauce, Shaoxing wine, and sesame oil in a small bowl to marinate.
- 3
Bring the water or chicken stock to a rolling boil in a large saucepan on the hob.
- 4
Add the drained rice and ginger matchsticks, stirring well to prevent the grains sticking to the base.
- 5
Reduce the heat to low, set the lid slightly ajar, and simmer gently for 45 minutes.
- 6
Whisk the porridge vigorously for 1 minute until the grains break down into a creamy, silky soup.
- 7
Stir in the marinated pork and diced century egg, simmering for 5 minutes until the pork is cooked through.
- 8
Season the congee with fine sea salt and ground white pepper to taste.
- 9
Ladle into warm bowls, scatter over the sliced spring onions, and serve immediately.
Chef's tips
Freezing the rinsed, damp rice for an hour before cooking ruptures the grain structure, helping it break down into velvety porridge much faster. If the congee becomes too thick while simmering, stir in a splash of boiling water to adjust the consistency.
Ingredient substitutions
- pork tenderloin → leftover shredded roast chicken
- century eggs → salted duck eggs
Storage
Store leftover congee in an airtight container in the fridge for up to two days.
Reheating
Reheat gently on the hob over medium-low heat, stirring constantly and adding a splash of water to loosen the thickened porridge.
Common mistakes to avoid
- •Covering the pan with a tight lid, which causes the starchy broth to boil over rapidly.
- •Neglecting to stir early on, allowing rice grains to catch and scorch on the bottom of the pan.
- •Adding the pork at the very beginning, which makes lean meat tough and dry.
Serving suggestions
Cooked Cantonese Congee with Century Egg?
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