Rice Porridge (Congee) With Century Egg and Pork (Or Chicken)
- Reviews 2
Ready In: 1 hr 5 mins
Serves: 4-6
Yields: 6 1 cup
Ingredients
- 1 cup uncooked white rice, rinsed twice
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 3 cups cold water
- 3 cups chicken broth
- 1 inch piece ginger
- 1 cup shredded chicken or 1 cup lean pork, sliced thinly
- 2 century eggs, peeled and cut into cubes (I like using 3 eggs)
- 1⁄4 teaspoon white pepper
- 1⁄2 cup chopped green onion, extra for garnish
- 1⁄2 teaspoon sesame oil
- dark soy sauce (to taste)
Directions
- Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
- 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).
- Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
- Add the sesame oil and ground white pepper.
- 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.
- Enjoy!
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