Rice Porridge (Congee) With Century Egg and Pork (Or Chicken)

READY IN: 1hr 5mins
Recipe by mlao77

I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!)

Top Review by California Fusion Foodie

I had no idea how to make congee when it was requested of me by my sick Indonesian spouse, and this recipe is easy and came out perfectly. Thanks for sharing, mlao77!

Ingredients Nutrition

Directions

  1. Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
  2. Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
  3. Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
  4. Add the sesame oil and ground white pepper.
  5. Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
  6. Enjoy!

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