Chinese
👍 Beginner Friendly
15 mineasy
ChineseBreakfast
Recipe Story
origins & traditionsThis traditional Chinese congee, known as zhou in Mandarin, is a beloved breakfast staple throughout China. The rice is slowly simmered until it breaks down into a creamy, velvety porridge that warms the soul. This version features tender pork slices and century egg, a preserved delicacy that adds a unique umami depth and creamy texture. Fragrant ginger cuts through the richness while scallions add a fresh brightness. Often served in Cantonese dim sum restaurants, this nourishing dish is equally popular as comfort food when feeling under the weather. The slow cooking process creates a porridge that is both hearty and easy to digest, making it perfect for starting the day or recovering from illness. Each bowl can be customized with additional toppings like fried wonton strips, preserved vegetables, or a drizzle of sesame oil. The beauty of congee lies in its simplicity and versatility, serving as a blank canvas that absorbs the flavors of whatever accompanies it while maintaining its soothing, comforting character.
Instructions
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Rinse the white rice thoroughly under cold water until the water runs clear, then drain well. This removes excess starch and prevents the congee from becoming too gluey.
In a large stockpot, combine the rinsed rice with 8 cups of water. Bring to a boil over high heat, stirring occasionally to prevent the rice from sticking to the bottom.
Once boiling, reduce heat to low and simmer uncovered, stirring every 10-15 minutes. The rice will gradually break down and the mixture will thicken, taking about 60-75 minutes total.
While the congee simmers, prepare the pork by slicing it thinly against the grain. Marinate the pork slices with soy sauce, sesame oil, and a pinch of white pepper for at least 10 minutes.
Peel and julienne the fresh ginger into thin matchsticks. Slice the green onions, separating the white and green parts.
Cut the century eggs into quarters or eighths, depending on preference.
When the congee reaches a creamy consistency with most rice grains broken down, add the ginger and the white parts of the green onions. Stir well.
Add the marinated pork slices to the congee, stirring gently to separate the pieces. Cook for 5-7 minutes until the pork is fully cooked and tender.
Gently fold in the century egg pieces, being careful not to break them up too much. Cook for another 2-3 minutes.
Season the congee with salt to taste, starting with 1 teaspoon and adjusting as needed.
Ladle the hot congee into individual serving bowls. Garnish each bowl with the green parts of the scallions, a drizzle of sesame oil, and a sprinkle of white pepper if desired.
Traditional Chinese Congee with Century Egg and Pork
4.3 (37)
A comforting rice porridge cooked to silky perfection with savory century egg and tender pork, seasoned with ginger and green onions for an authentic Chinese breakfast experience.
easy
1h 30m
4 servings
Ingredients
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Main Ingredients
- 1 cups rice-white, rinsed thoroughly
- 200 grams pork-chops, thinly sliced
- 2 pieces eggs, century eggs, quartered
Aromatics
- 3 teaspoons ginger, fresh, julienned
- 1/4 pieces onions, green onions, sliced
Seasonings
- 1 tablespoons soy-sauce, for marinating pork
- 1 teaspoons sesame-oil, plus extra for serving
- 1 teaspoons salt, to taste
- 1/4 teaspoons black-pepper, white pepper preferred (optional)
Chef Tips
expert advice•For an even silkier texture, some cooks add a small amount of rice to boiling water first, then add the remaining rice 30 minutes later.
•This creates two different textures in the final dish.
•If you prefer a thicker congee, use less water or cook longer; for a thinner consistency, add more water during cooking.
•Century eggs can be found in Asian grocery stores and are also called thousand-year eggs or preserved eggs.
•If unavailable, you can substitute with additional regular eggs, lightly beaten and stirred into the hot congee.
•For a vegetarian version, omit the pork and use vegetable broth instead of water, adding mushrooms for umami depth.
•Some regions in China add dried scallops or dried shrimp for additional seafood flavor.
•The congee can be made in a rice cooker using the porridge setting for a more hands-off approach.
•Leftover cooked rice can also be used - simply add more water and simmer for 30-40 minutes, though the texture will be slightly different.
•For a richer flavor, substitute 2 cups of the water with chicken stock.
