READY IN 3+ hrs

Pork and Century Egg Rice Congee

Read Reviews (4)

"This traditional Chinese breakfast rice porridge is filling, cheap, warming, and oh so good. I like my rice well broken down and therefore use a short-grain rice and a longer cooking time. I hope you enjoy! Serve hot in small bowls, garnished with a drop of oyster sauce, chopped scallion greens, and small slices of yau ja gwai (fried chinese bread stick, or chinese crullers)." — Lea Eats

Directions

Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.
Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.
Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.

Kitchen-Friendly View

PREP 20 mins
COOK 3 hrs
READY IN 3 hrs 30 mins

Reviews More Reviews

Oct 23, 2009

The best congee that I've made ever. I managed to find the char siu at my favorite asian market. They have it delivered once a week and saved some for me. The owner said it goes out fast and he kindly saved a package for me. I made the recipe just as it is given and will make this often. The preserved duck eggs make it even better. This is a recipe for those who are familiar with asian ingredients and enjoy them. For those new to the duck eggs a small cup served with other favorite asian dishes would be a nice way to introduce them to this delicious congee. Thank you for this recipe.

—Joy

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Jun 26, 2012

This recipe isn't exactly traditional Congee. While Congee can have anything in it, I prefer to keep it simple, especially pork and century egg congee. I would use the same amount of rice and water, century egg, salt, and add the green onions when serving but just regular pork would be used cut into fine strips or ground. In Hong Kong They would add some grated coconut mixed into the ground pork. Use white pepper to taste and the deep fried Chinese bread is great with this.

—Jmac

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4 Ratings

Mar 31, 2012

Delicious! But the oil is unecessary. Still a very good recipe and will definitely make again!

—megan_702

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Feb 16, 2010

yummy! Feels good in the tummy on a cold night in Paris.

—Phyllis Anne

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Nutrition

Calories
174 kcal
9%

Carbohydrates
15.8 g
5%

Cholesterol
92 mg
31%

Fat
5 g
8%

Fiber
0.8 g
3%

Protein
15.6 g
31%

Sodium
220 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork and Century Egg Rice Congee

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 174
** Calories from Fat: 45

% Daily Value *
** Total Fat 5g 8 %
** Saturated Fat 1.3g 7 %
** Cholesterol 92mg 31 %
** Sodium 220mg 9 %
** Potassium 245mg 7 %
** Total Carbohydrates 15.8g 5 %
** Dietary Fiber 0.8g 3 %
** Protein 15.6g 31 %
** Sugars 0.3g
** Vitamin A 2 %
** Vitamin C 4 %
** Calcium 1 %
** Iron 15 %
** Thiamin 55 %
** Niacin 52 %
** Vitamin B6 24 %
** Magnesium 7 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.