Recipe by Vivian Lee
"This is a favorite brunch item served in dim sum restaurants."
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long grain white rice
boneless pork loin roast
1 1/2 teaspoons
salted (hard-cooked) duck egg, chopped
hundred-year egg, minced
1 (1 inch) piece
fresh ginger root, thinly sliced
chopped green onion
ground black pepper to taste
soy sauce to taste
I think the issue people are having with the water-rice ratio is the result of the author using a different definition of a "cup" of rice. Chinese people use the little cup that comes with a rice cooker to measure rice, roughly pronounced as "muk" and is maybe half (or even less) than a standard measurement cup. Congee is generally made with a water to rice ratio of around 10:1. possibly greater. This recipe implies 5:1 which is far too little water. Hope this helps.
Just a comment.. the hundred year old egg can be found at your local asian/oriental store. It's an acquired taste, for sure - I personally love it, but the smell that comes from it may deter some people =)
Really enjoy your reviews. Here is what I found on your question below:
"Hundred Year Egg
Also called century egg, thousand-year egg and Ming Dynasty egg , these are (usually) chicken eggs preserved by being covered with lime, ashes and salt before being shallowly buried for 100 days. The lime "petrifies" the egg and makes it appear that it has been buried for at least a century. After the black outer coating and shell are removed, a firm, amber-colored white and creamy, dark green yolk are revealed. They will keep at room temperature for up to 2 weeks or up to a month in the fridge . Hundred Year Eggs are usually eaten uncooked as an appetizer, often with accompaniments such as soy sauce or minced ginger. The flavour is pungent and cheeselike."
This isn't my taste and would probably just use 2 hard cooked chicken eggs if I was making this recipe.
This recipe is completly authentic and delicious! For anyone who hasn't had the benefit of having the recipe passed down from their mom...this is it! Be sure to let the rice "marinade" in the oil and salt otherwise the congee will not have a creamy consistency.
Okay, so I've never made this recipe exactly according to the directions, but I've probably made it 30 times in assorted forms! I use my crock pot and usually have to add another cup and a half of water. Sometimes I add meat of some sort, sometimes peeled ginger and lemon grass, sometimes oyster sauce, sometimes I use chicken broth... We eat it plain sometimes and other times garnish it with hard boiled egg, green onions, cilantro, lime juice, etc. Not sure how authentic it is when I make it, but we like it a lot and it is cheap if you use broth instead of meat.
I have just made this sucessful pork congee for my boyfriend because he caught a cough. We both love it... even w/out the thousand-yrs eggs, I put some dry oyster is still very gooood... thank you for the recipe...
Ok, i admit... i'm rating before trying.. but i wanted to say thank you for this recipe. I love congee and had it for breakfast alot while in china and hong kong. THANK YOU!
This recipe is really an original and authentic recipe!! Many have posted comments about the hundred year old egg, the smell and etc. If you want the full ethnic taste, you must use the 100 yr old egg. If you are skeptical, just cut the egg up very very small and add it to the congee. This recipe is a must try!!! Also, if you're into spicy, I would recommend using an ASIAN sweet chile sauce. Put it on when you're ready to eat.
* Percent Daily Values are based on a 2,000 calorie diet.
Cantonese Lean Pork Congee
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 344
** Calories from Fat: 99
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