Description
A traditional Cantonese comfort dish featuring silky rice porridge cooked with tender lean pork and rich century eggs, delivering deep savory flavors and a smooth texture.
Ingredients
Base
- 1/2 cup jasmine rice
- 6 cups water or chicken broth
Meat & Eggs
- 150 g lean pork, thinly sliced
- 2 century eggs, chopped
Marinade & Seasoning
- 1 tsp soy sauce
- 1/2 tsp salt
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp ginger, finely sliced
Garnish
- Green onions for garnish
Instructions
- Rinse and Soak Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. Soak the rice for 20 minutes to help it soften and cook evenly.
- Cook Rice Porridge: Bring 6 cups of water or chicken broth to a boil in a large pot. Add the soaked rice and reduce heat to low. Simmer gently, stirring occasionally to prevent sticking, until the rice breaks down and the porridge thickens, about 30-40 minutes.
- Marinate Pork: While the porridge cooks, marinate the thinly sliced lean pork with soy sauce, sesame oil, and cornstarch. Mix well and set aside for about 10 minutes to tenderize and add flavor.
- Add Pork and Ginger: Add the marinated pork and finely sliced ginger into the simmering congee. Continue cooking on low heat, stirring frequently, until the pork is fully cooked and tender, about 5-7 minutes.
- Incorporate Century Eggs: Stir in the chopped century eggs gently into the congee. Cook for an additional 3-5 minutes to allow the flavors to meld and the eggs to warm through.
- Season and Garnish: Season the congee with salt to taste. Ladle into bowls and garnish with chopped green onions. Serve hot for a comforting meal.
Notes
- Stir frequently during cooking to ensure a smooth and creamy texture.
- Adjust the amount of water or broth to make the congee thicker or thinner according to your preference.
- For added warmth and flavor, sprinkle some white pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cantonese
