Pork and Century Egg Rice Congee

Pork and Century Egg Rice Congee

4
Lea Eats 1

"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)."

Ingredients

3 h 30 m servings 174 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

4
  1. 4 Ratings

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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 ...

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 w...

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