Century Egg and Pork Congee
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The Tale of Century Egg and Pork Congee
Story updated
Congee is one of China's oldest dishes, with references to rice porridge appearing in texts over two thousand years old. Century eggs, duck eggs cured in an alkaline mix of clay, ash, and lime until the whites turn dark and jellied, are believed to have been discovered by accident during the Ming dynasty, and the pairing became a beloved Cantonese breakfast.
Ingredients
Scale:· 4 servings
- 1 cup jasmine rice, rinsed
- 8 cups chicken stock or water
- 1/2 lb ground pork, seasoned with soy sauce and cornstarch
- 2 century eggs, peeled and chopped
- 1-inch piece ginger, julienned
- 2 scallions, sliced
- Fried shallots, for garnish
- White pepper and sesame oil, to taste
- Soy sauce, to taste
Instructions
- 1Combine rice and stock in a large pot and bring to a boil.
- 2Reduce heat to low and simmer uncovered, stirring occasionally, for 45-50 minutes until the rice breaks down into a thick, creamy porridge.
- 3Stir in the seasoned ground pork in small clumps and simmer for 5-6 minutes until cooked through.
- 4Add most of the century egg and half the ginger, stirring gently to combine.
- 5Season with white pepper, sesame oil, and soy sauce to taste.
- 6Ladle into bowls and top with remaining century egg, scallions, ginger, and fried shallots.
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