Cantonese Congee (粥) — Silky Rice Porridge with Century Egg & Pork

Prep:105 min

Cook:105 min

Serves:2–4

Difficulty:Medium

Cantonese congee (粥, zhōu) is comfort in a bowl — rice cooked so long it dissolves into a silky, creamy porridge that feels like a warm hug. The Cantonese version is distinctly different from congee in other Asian cuisines: it's cooked much longer until individual grains completely break down, creating an impossibly smooth, velvety texture. Century egg and lean pork (皮蛋瘦肉粥) is the most beloved combination.

Congee has been eaten in China for thousands of years and is considered essential comfort food and medicine food. In Cantonese culture, congee shops open before dawn and serve as the community breakfast spot.

Ingredients

• 200g jasmine rice, rinsed and drained
• 2 litres chicken or pork stock
• 2 century eggs, peeled and diced
• 200g pork tenderloin, sliced thin
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 tbsp soy sauce
• White pepper to taste
• 2 spring onions, sliced
• Fried shallots for garnish
• 1 tbsp neutral oil

Instructions

1
Marinate pork slices with Shaoxing wine, soy sauce, and a pinch of cornstarch. Set aside for 15 minutes.
2
In a large pot, bring stock to a boil. Add rinsed rice and 1 tbsp oil (oil helps the rice break down faster).
3
Bring back to a boil, then reduce to a low simmer. Stir occasionally to prevent sticking on the bottom.
4
Simmer for 60-75 minutes, stirring every 15 minutes. The rice should completely break down into a smooth, thick porridge.
5
Add the marinated pork slices and stir gently. Cook for 5 minutes until pork is just cooked through.
6
Add diced century egg and stir through. Cook for 2 more minutes.
7
Season with sesame oil, white pepper, and additional salt if needed. Serve topped with spring onions and fried shallots.

Pro Tips

💡The longer you cook, the silkier the congee. Don't rush this — 90 minutes is the minimum for true Cantonese texture.
💡Adding a tablespoon of oil to the rice before cooking helps the grains break down faster and creates a smoother result.
💡Freeze leftover congee in portions — it reheats beautifully with a splash of water or stock.

Frequently Asked Questions

What is century egg and where do I find it?

Century eggs (皮蛋) are duck eggs preserved in clay and alkaline mixture. They have a dark green, gelatinous yolk and translucent brown white. Find them at Asian supermarkets.