Kitchen Recipe Collection
Century Egg and Pork Congee
The king of Chinese comfort food. A silky, slow-cooked rice porridge flavored with savory marinated pork and the unique, creamy umami of century eggs.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 cup jasmine rice
- 8 cups water or chicken broth
- 2 century eggs (pidan), chopped
- 150g lean pork (tenderloin), julienned
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1 tsp ginger, minced
- 1 tsp cornstarch
- White pepper to taste
- Scallions and cilantro for garnish
Equipment
- Large heavy-bottomed pot or Dutch oven
- Whisk or wooden spoon
- Small bowls for marinating
Instructions
- 1
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- 2
Marinate the Rice
Mix the rice with 1 tbsp of oil and 1/2 tsp of salt. Let it sit for 30 minutes. This helps the rice break down faster.
- 3
Prepare the Pork
Thinly slice the lean pork into small matchsticks.
- 4
Marinate the Pork
Mix the pork with soy sauce, minced ginger, cornstarch, and a pinch of white pepper. Set aside.
- 5
Prepare the Century Eggs
Peel the century eggs and dice them into small cubes.
- 6
Boil the Liquid
In a large pot, bring the 8 cups of water or chicken broth to a rolling boil.
- 7
Add Rice and Simmer
Add the marinated rice to the boiling water. Lower the heat to a simmer and cover.
- 8
Stir to Release Starch
Simmer for 45 minutes, stirring vigorously every 10 minutes to release the rice starches and prevent sticking.
- 9
Add the Century Egg
Once the congee is thick and silky, stir in the diced century eggs.
- 10
Cook the Pork
Quickly stir the marinated pork into the hot congee. It will cook in about 2-3 minutes.
- 11
Season
Taste and adjust seasoning with salt, white pepper, and a dash of sesame oil.
- 12
Garnish and Serve
Ladle into bowls and garnish heavily with chopped scallions, cilantro, and crispy Youtiao pieces.
Cooking Tips
- The oil and salt marinade for the rice is a classic Cantonese trick that forces the rice grains to burst, creating a smoother porridge.
- Do not overcook the pork; it should be added right at the very end.
Variations
- Chicken Congee: Substitute the pork and century egg with shredded poached chicken.
- Vegetarian: Use vegetable broth and add mushrooms and tofu instead of pork.
Nutrition Estimate
310 calories · 15g protein · 45g carbs · 8g fat · 1g fiber per serving
