Silky Rice Porridge with Pork and Egg — Cantonese Century Egg and Pork Congee
Silky rice congee slow-cooked with minced pork and century egg, finished with ginger, crispy shallots, and spring onion, a Cantonese weekend brunch staple.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 160g jasmine rice. Peel and cut 2 century eggs into wedges. Peel and julienne 20g fresh ginger. Season 200g minced pork with 1.5 tbsp soy sauce, 1 tsp Shaoxing wine, 1 tsp sesame oil, 0.5 tsp white pepper, and 0.25 tsp salt; mix well. Finely slice 2 spring onion stalks and roughly tear 10g coriander.
Boil
Combine 1 litre chicken stock and 300ml water in a large pot; bring to boil over high heat. Add rinsed rice, stir once, reduce to medium-low. Simmer 35–40 minutes, stirring every 10 minutes, until rice breaks down into thick silky congee. Add water if thickening too quickly.
Saute
Increase heat to medium. Add seasoned pork in small pieces, stirring to break up, cooking 5–6 minutes until cooked through with no pink remaining.
Finish
Add century egg wedges and julienned ginger; stir gently and cook 1 minute until heated through.
Plate
Ladle congee into deep bowls. Top with spring onion, crispy fried shallots, coriander, and chilli oil if using. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.