For a richer flavor, use homemade pork broth instead of water and bouillon. Adjust the amount of water to achieve your desired consistency. Some prefer a thicker congee, while others like it more soupy. Yau ja gwai (Chinese fried dough) is a classic accompaniment. Add some to the bowl when serving.
Pork and Century Egg Rice Congee
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PREP TIME20 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 30 mins
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SERVING8 People
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VIEWS10
Embrace the soul-soothing comfort of this classic Chinese rice porridge. A symphony of savory pork, pungent century egg, and fragrant scallions transforms humble ingredients into a deeply satisfying breakfast or light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol92 mg
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Fiber1 g
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Protein16 g
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Saturated Fat1 g
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Sodium220 mg
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Sugar0 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes. (Prep time: 15 minutes)
02
StepStir 6 cups of water, the bouillon cube, char siu, and most of the green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom. (Cook time: 1 hour 30 minutes)
03
StepStir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup. Garnish with remaining green onions. (Cook time: 1 hour 30 minutes)
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Ottilie Larkin
Jun 23, 2025This recipe is a game-changer! The congee was so creamy and flavorful. My family loved it!
Clovis Gerhold
Jun 21, 2025I was a bit hesitant about the century egg, but it added such a unique depth of flavor. Will definitely make this again!
Marge Von
Jun 11, 2025Easy to follow instructions, and the congee turned out perfectly. Thank you for sharing!