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 & Broth
- 1/2 cup jasmine rice
- 6 cups water or chicken broth
Pork & Seasoning
- 150 g lean pork, thinly sliced
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp salt
Other Ingredients
- 2 century eggs, chopped
- 1 tbsp ginger, finely sliced
- Green onions for garnish
Instructions
- Prepare the rice: Rinse the jasmine rice thoroughly under cold water, then soak it for 20 minutes to soften the grains for smoother cooking.
- Cook the rice porridge: Bring the 6 cups of water or chicken broth to a boil in a large pot. Add the soaked rice, reduce heat to low, and simmer gently. Stir occasionally to prevent sticking, and continue until the porridge thickens and the rice grains have broken down, about 30-40 minutes.
- Marinate the pork: While the porridge cooks, combine the thinly sliced lean pork with soy sauce, sesame oil, and cornstarch. Mix well and set aside to let the pork absorb the flavors.
- Add pork and ginger to congee: Once the porridge has thickened, stir in the marinated pork slices and finely sliced ginger. Continue to cook on low heat until the pork is cooked through and tender, about 5-7 minutes.
- Incorporate century eggs: Gently fold in the chopped century eggs and cook for another 3-5 minutes to let the flavors meld without breaking up the eggs too much.
- Season and garnish: Adjust seasoning by adding salt to taste. Serve the congee hot, garnished with freshly chopped green onions for a fresh contrast.
Notes
- Stir frequently to achieve a smooth and creamy texture.
- Adjust the water amount to create a thicker or thinner porridge based on preference.
- Add a pinch of white pepper for an extra layer of warmth and spice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cantonese
