Congee

Classic Chinese Century Egg and Pork Congee (皮蛋瘦肉粥)

A silky, comforting rice porridge made by simmering rice until it breaks down into a creamy consistency, then topped with tender pork, briny century egg, and aromatic ginger. A beloved Cantonese breakfast and a soothing remedy for cold mornings or feeling under the weather.

Prep

15 min

Cook

90 min

Total

105 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •100 g (½ cup) jasmine rice, long-grain; rinse until water runs clear
• •2 L (8 cups) water, or chicken/pork stock for richer flavor
• •2 century eggs century egg (pidan), peeled and diced; alternatively salted duck egg
• •150 g (5 oz) pork loin, lean, cut into thin strips
• •1 tbsp soy sauce, light
• •1 tsp Shaoxing wine, or dry sherry
• •1 tsp cornstarch, for tenderizing the pork
• •1 tsp salt, or to taste
• •1 tbsp grated ginger, freshly grated
• •2 stalks scallions, finely sliced, white and green parts separated
• •0.5 tsp (½ tsp) ground white pepper, to taste
• •1 tbsp sesame oil, for finishing
• •1 tbsp cilantro, optional, chopped for garnish

Steps

1. 1 Marinate the pork: In a small bowl, combine the pork strips with soy sauce, Shaoxing wine, cornstarch, and a pinch of white pepper. Mix well and set aside for 15 minutes.
2. 2 Rinse the rice thoroughly under cold water until the water runs clear. Drain well.
3. 3 In a large heavy-bottomed pot, combine the rinsed rice with 2 L (8 cups) of water. Bring to a boil over high heat, then reduce to medium-low to maintain a gentle simmer.
4. 4 Simmer uncovered for 60–75 minutes, stirring occasionally to prevent sticking, until the rice grains have completely broken down and the congee reaches a creamy, porridge-like consistency. If it becomes too thick, add hot water in 250 ml (1 cup) increments.
5. 5 Add the grated ginger and the white parts of the scallions to the congee. Stir and continue simmering for 5 minutes.
6. 6 Add the marinated pork strips to the congee, stirring to separate them. Simmer for 5–7 minutes until the pork is fully cooked through (internal temperature reaches 71°C / 160°F on an instant-read thermometer).
7. 7 Stir in the diced century egg and season with salt and white pepper to taste. Simmer for another 2 minutes to heat through.
8. 8 Ladle the congee into bowls. Drizzle each serving with sesame oil, garnish with the green scallion tops and cilantro if using, and serve hot.