Chinese 90 min

Chinese Preserved Egg and Pork Congee

Name: Chinese Preserved Egg and Pork Congee
Total time: 90 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 cup jasmine rice; 6 oz lean pork, sliced thin and marinated in 1 tablespoon soy sauce and 1 teaspoon cornstarch; 2 century eggs (pidan), peeled and quartered; 8 cups chicken broth; 2 cups water; 2-inch piece ginger, sliced; 2 tablespoons soy sauce; 1 teaspoon sesame oil; White pepper; 3 green onions, sliced; Fresh ginger, julienned for serving; Fried wonton strips (optional); Chili oil for serving

comfort-fooddairy-freehigh-proteinbreakfast

Ingredientsfor 2

320

Cal

22g

Protein

40g

Carbs

Fat

11 cup jasmine rice
26 oz lean pork, sliced thin and marinated in 1 tablespoon soy sauce and 1 teaspoon cornstarch
32 century eggs (pidan), peeled and quartered
48 cups chicken broth
52 cups water
62-inch piece ginger, sliced
72 tablespoons soy sauce
81 teaspoon sesame oil
9White pepper
103 green onions, sliced
11Fresh ginger, julienned for serving
12Fried wonton strips (optional)
13Chili oil for serving

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Instructions

1
Rinse rice until water runs clear. Combine rice, broth, water, and ginger slices in a large pot. Bring to a boil, stirring once.
2
Reduce heat to low, partially cover, and simmer for 60–75 minutes, stirring every 15 minutes, until rice completely dissolves into a silky, thick porridge. The consistency should be pourable and creamy.
3
About 5 minutes before serving, bring congee back to a gentle boil. Add marinated pork slices, stirring gently to separate them. Cook 3–4 minutes until pork is just cooked through.
4
Season with soy sauce, sesame oil, and white pepper. The congee should be deeply savory from the chicken broth with the pork adding a fresh, meaty note.
5
Ladle into bowls. Add 2 century egg quarters to each bowl. Top with julienned fresh ginger, green onions, and fried wonton strips. Drizzle chili oil. This classic Cantonese breakfast congee is nourishing and endlessly comforting.