Description
A traditional Cantonese comfort dish featuring silky rice porridge cooked with tender lean pork and rich century eggs, delivering deep savory flavors and a smooth texture. This century egg and lean pork congee is a hearty, warming meal perfect for any time of the day.
Ingredients
Congee Base
- 1/2 cup jasmine rice
- 6 cups water or chicken broth
Meat & Flavorings
- 150 g lean pork, thinly sliced
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp ginger, finely sliced
Additional Ingredients
- 2 century eggs, chopped
- 1/2 tsp salt
- Green onions for garnish
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear, then soak it for 20 minutes to soften the grains for even cooking.
- Start the congee: Bring 6 cups of water or chicken broth to a boil in a large pot. Add the soaked rice and reduce the heat to a low simmer. Stir occasionally to prevent sticking and cook until the porridge thickens and the rice breaks down, about 30–40 minutes.
- Marinate the pork: While the congee cooks, in a small bowl combine the thinly sliced lean pork with soy sauce, sesame oil, and cornstarch. Mix well to coat the pork evenly and set aside to marinate briefly.
- Add pork and ginger: Once the congee has thickened, add the marinated pork and the finely sliced ginger into the pot. Stir gently and cook for another 5–10 minutes until the pork is tender and fully cooked.
- Incorporate century eggs: Stir in the chopped century eggs and cook for an additional 2–3 minutes to meld the flavors together without overcooking the eggs.
- Season and garnish: Season the congee with salt to taste. Ladle the congee into bowls and garnish with finely chopped green onions. Serve hot for the best comforting experience.
Notes
- Stir frequently while cooking to achieve a smooth and creamy texture and prevent the rice from sticking to the bottom.
- Adjust the amount of water or broth to your desired consistency; use more liquid for a thinner congee, less for thicker.
- For an extra layer of warmth and subtle spice, try adding a pinch of white pepper during seasoning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cantonese
