Cantonese Congee
Cantonese rice porridge, simmered until silky and topped with century egg and thin ribbons of marinated pork.
Meat
⚠ Contains: Gluten, Egg, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3/4 cup jasmine rice, rinsed
- 8 cups water or chicken stock
- 200g pork loin, thinly sliced
- 1 tsp salt, 1/2 tsp white pepper, 1 tsp cornstarch, 1 egg white (for pork marinade)
- 2 century eggs, peeled and cut into wedges
- 1 thumb ginger, julienned
- Scallions, chopped, and sesame oil, to garnish
- Fried dough sticks (youtiao), to serve (optional)
Steps
- Marinate the pork slices in salt, white pepper, cornstarch, and egg white for 10 minutes.
- Bring rice and water (or stock) to a boil, then reduce to a gentle simmer, stirring occasionally to prevent sticking.
- Simmer uncovered, stirring every so often, for 45-60 minutes until the rice has broken down into a thick, creamy porridge.
- Stir in the century egg wedges and ginger, and simmer a few more minutes.
- Add the marinated pork slices in a thin layer, spreading them out rather than dropping in a clump, and simmer 3-5 minutes until just cooked through.
- Season with salt to taste.
- Ladle into bowls, garnish with scallions and a drizzle of sesame oil, and serve with fried dough sticks if using.