Cantonese Congee
广式粥
Silky smooth rice porridge slow-cooked in chicken stock until individual grains are indistinguishable — topped with century egg, ginger shreds, crispy youtiao, and a drizzle of sesame oil.
- Total
- 1 hr 5 min
- Serves
- 4
- Level
- Easy
Prep 5 min · Cook 1 hr
Ingredients
Method
Rinse rice and soak 30 minutes. Drain. Toss with a pinch of salt and a teaspoon of oil.
About 30 min
Bring broth to a boil in a large pot. Add rice. Once boiling again, reduce to a very low simmer and cook uncovered 45 minutes, stirring occasionally, until very thick and silky.
About 50 min
Season pork slices with soy sauce and white pepper. Drop into the simmering congee 5 minutes before serving to poach gently.
About 5 min
Peel and quarter century eggs (the yolk will be creamy grey-green). Add to congee.
About 3 min
Ladle into deep bowls. Top with ginger, green onion, and a drizzle of sesame oil. Serve with sliced youtiao for dipping.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 18 g
- Carbs
- 34 g
- Fat
- 8 g
- Fibre
- 1 g
- Sodium
- 620 mg
Contains: eggs, soy, gluten
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Recipe by Boon Tools.