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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.

85 minMediumServes 4260 cal/serving

ChineseSoupStovetopStandardHigh FiberLow CarbNut-FreeLow-SodiumCorn-Free

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

  1. 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.

  2. 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.

  3. 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.

  4. 4

    After about 45 minutes of cooking, add 2 cups chicken broth and continue to simmer for the remaining time.

  5. 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.

  6. 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.

  7. 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.

  8. 8

    Remove and discard the ginger slices.

  9. 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).

  10. 10

    Serve hot, allowing each person to add additional soy sauce or white pepper to taste.

Questions

Can I make Congee With Century Egg gluten-free?

Yes. The gluten in this entry is 1 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Congee With Century Egg keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Congee With Century Egg?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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