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
Rice and Broth
- 1/2 cup jasmine rice
- 6 cups water or chicken broth
Meat and Seasoning
- 150 g lean pork, thinly sliced
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
Additional Ingredients
- 2 century eggs, chopped
- 1 tbsp ginger, finely sliced
- 1/2 tsp salt
- Green onions for garnish
Instructions
- Prepare the rice: Rinse the jasmine rice thoroughly and soak it in water for 20 minutes to help soften the grains for smoother porridge.
- Start the congee base: Bring 6 cups of water or chicken broth to a boil in a large pot, then add the soaked rice. Reduce heat to low and simmer, stirring occasionally to prevent sticking and encourage creaminess.
- Marinate the pork: While the rice cooks, combine the thinly sliced lean pork with soy sauce, sesame oil, and cornstarch in a bowl. Mix well to ensure the pork is evenly coated for tender, flavorful meat.
- Add pork and ginger: Once the congee starts thickening, add the marinated pork slices and finely sliced ginger. Continue cooking on low heat until the pork is thoroughly cooked and tender, about 10-15 minutes.
- Incorporate century eggs: Stir in the chopped century eggs and cook for an additional few minutes to blend the flavors without overcooking the delicate eggs.
- Season and garnish: Adjust the seasoning with salt, then garnish the congee with freshly chopped green onions. Serve hot for a comforting, nourishing meal.
Notes
- Stir frequently during cooking to achieve a smooth, creamy texture and prevent rice from sticking to the pot.
- Adjust water quantity to achieve your preferred congee thickness—add more for a thinner porridge or less for a thicker one.
- For extra warmth and flavor, optionally add a pinch of white pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cantonese
