Congee With Century Egg
A comforting rice porridge with preserved century eggs and minced pork, seasoned with ginger and scallions. This traditional Chinese breakfast or sick-day remedy is silky, savory, and deeply satisfying.
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups water
- 2 cups chicken broth
- 2 century eggs (preserved duck eggs), peeled and chopped
- 1/2 lb ground pork
- 2 inch fresh ginger, thinly sliced
- 4 scallions, thinly sliced
- 1/2 tsp ground white pepper
- 1 tsp salt
- 1 tbsp soy sauce
- 1/2 tsp toasted sesame oil
- 2 tbsp fresh cilantro, chopped
- 2 tbsp Chinese preserved vegetables, rinsed and chopped
- 2 tbsp fried shallots (for topping)
Instructions
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1
In a large pot, combine 1 cup rinsed jasmine rice and 8 cups water. Bring to a boil over high heat, then reduce to a simmer.
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2
Add 2 inch thinly sliced fresh ginger and half of the 4 thinly sliced scallions (reserve the rest for garnish). Stir occasionally to prevent the rice from sticking to the bottom.
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3
Simmer uncovered for about 60 minutes, stirring every 10-15 minutes, until the rice has broken down and the congee has a creamy, porridge-like consistency. If it becomes too thick, add more water as needed.
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4
After about 45 minutes of cooking, add 2 cups chicken broth and continue to simmer for the remaining time.
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5
While the congee is cooking, in a separate pan, brown 1/2 lb ground pork over medium heat until fully cooked through. Season with a pinch of salt and set aside.
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6
When the congee has reached the desired consistency, add 2 peeled and chopped century eggs (preserved duck eggs) and cooked ground pork. Stir to incorporate and simmer for another 5 minutes.
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7
Season the congee with 1 tsp salt, 1/2 tsp ground white pepper, and 1 tbsp soy sauce. Remove from heat and stir in 1/2 tsp toasted sesame oil.
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8
Remove and discard the ginger slices.
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9
Ladle the congee into bowls and garnish with the remaining scallions, 2 tbsp chopped fresh cilantro, 2 tbsp rinsed and chopped Chinese preserved vegetables, and 2 tbsp fried shallots (for topping).
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10
Serve hot, allowing each person to add additional soy sauce or white pepper to taste.