Chinese
👍 Beginner Friendly
15 mineasy
ChineseBrunch
Recipe Story
origins & traditionsThis authentic Chinese congee is a beloved breakfast and brunch staple across China, particularly in Cantonese cuisine. The rice is slow-cooked until it breaks down into a creamy, porridge-like consistency, creating the perfect canvas for savory toppings. Ground pork is seasoned with soy sauce and ginger, while the century egg adds a unique umami depth and creamy texture. Fresh scallions, cilantro, and crispy fried wonton strips provide contrasting textures and fresh flavors. This one-pot wonder is both nourishing and satisfying, offering a complete meal that warms the body and soul. The beauty of congee lies in its adaptability - the base recipe can be customized with various proteins and toppings according to preference, making it an ideal dish for using leftovers or accommodating different dietary needs.
Instructions
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Rinse 1 cup of white rice thoroughly under cold water until the water runs clear. Drain well and set aside.
In a large stockpot, bring 10 cups of water to a boil over high heat. Add the rinsed rice and stir well to prevent sticking.
Once boiling, reduce heat to low and simmer uncovered for 60-75 minutes, stirring occasionally to prevent rice from sticking to the bottom. The congee is ready when the rice has completely broken down and the mixture has a creamy, porridge-like consistency.
While the congee cooks, prepare the pork: In a medium bowl, combine 300g ground pork with 2 tablespoons soy sauce, 1 tablespoon grated ginger, 1 teaspoon sesame oil, and a pinch of white pepper. Mix well and let marinate for 15 minutes.
About 15 minutes before the congee is done, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the marinated pork and cook, breaking it up with a wooden spoon, until fully cooked and slightly crispy, about 8-10 minutes.
Dice 2 century eggs into small cubes. Finely chop 3 scallions (green parts separated from white parts) and 2 tablespoons fresh cilantro.
When the congee reaches desired consistency, season with 2 teaspoons salt and 1 teaspoon white pepper. Taste and adjust seasoning as needed.
To serve, ladle hot congee into individual bowls. Top each portion with cooked pork, century egg cubes, white parts of scallions, and a drizzle of sesame oil. Garnish with green scallion parts and fresh cilantro. Serve immediately while hot.
Savory Chinese Breakfast Congee with Pork and Century Egg
4.4 (82)
A traditional warming rice porridge featuring tender pork, preserved century egg, and aromatic ginger. This comforting one-pot dish is perfect for a leisurely brunch with its silky texture and umami-rich flavors.
medium
1h 35m
6 servings
Ingredients
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Base
- 1 cups rice-white, rinsed thoroughly
Protein
- 300 grams ground-beef, substitute with ground pork
Seasoning
- 3 tablespoons soy-sauce, divided use
- 2 teaspoons sesame-oil, divided use
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, white pepper preferred
Aromatics
- 3 teaspoons ginger, freshly grated
- 2 cloves garlic, minced (optional)
Cooking
- 1 tablespoons vegetable-oil, for cooking pork
Garnish
- 3 tablespoons cilantro, chopped
Chef Tips
expert advice•Chef Notes: The key to perfect congee is patience - do not rush the cooking process.
•Stirring occasionally prevents sticking but constant stirring is unnecessary.
•For a richer congee, substitute 2 cups of water with chicken stock.
•Century eggs can be found in Asian supermarkets; if unavailable, substitute with soft-boiled eggs.
•For added texture, serve with crispy fried shallots or fried wonton strips on top.
•Congee thickens as it sits, so add hot water or stock to thin it out when reheating.
•This recipe is easily doubled for larger gatherings.
•For a lighter version, use chicken breast instead of pork.
•Add a few slices of fresh ginger to the congee while cooking for extra warmth and digestive benefits.
•Some prefer to cook congee in a rice cooker on porridge setting for hands-off preparation.
