Photograph of the finished Congee with century egg and pork

China · Cháo trứng bắc thảo nấu ba giờ Quảng Đông

Congee with century egg and pork

3 hr Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 280 g
  • Photograph of Century eggs Century eggs 8
  • Photograph of Pork Pork 400 g
  • Photograph of Dried tangerine peel Dried tangerine peel 12 g
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 60 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Salt Salt 16 g

Method

  1. 1 Wash the rice, then mix in a spoonful of oil and a pinch of salt and let it sit for 30 minutes — the rice will crack open faster and the porridge will be smoother.
  2. 2 Marinate the pork with salt for 2 hours, then rinse and cut into strips; this is how the meat is marinated for Cantonese congee.
  3. 3 Cook the rice with 1.5 liters of water, orange peel, and bean curd skin for 2 hours and 30 minutes, stirring the bottom of the pot every 15 minutes.
  4. 4 The porridge is ready when you can no longer see individual grains of rice, only a smooth, creamy white mass remains.
  5. 5 Add the sliced meat and century eggs and cook for 8 minutes, then sprinkle with shredded ginger, green onions, and pepper.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 3: cook rice, orange peel, and bean curd skin under high pressure for 35 minutes, then release pressure naturally for 20 minutes, stirring with the lid open for 10 minutes until no separate grains remain; step 5 continues cooking the meat and eggs with the lid open for 8 minutes.

Start cooking