Century Egg & Pork Rice Porridge (皮蛋瘦肉粥)

Although I am usually not a huge fan of white rice, there are certain rice dishes that I am more than willing to eat. One such dish is Chinese rice porridge (稀飯), or congee or jook. A bowl of rice porridge is perfect on a cold day or when you’re sick! The most basic rice porridge involves boiling rice in a large amount of water until it reaches a fairly thick consistency. This popular Chinese dish is typically served with a variety of savory accompaniments, such as pork sung (肉鬆), braised eel, Chinese crullers (油條), fermented bean curd, fried gluten, and chili bamboo shoots.

Rice Porridge with Accompaniments

One style of rice porridge is cooked with century eggs and pork (皮蛋瘦肉粥). This particular dish is commonly served in dim sum restaurants. The flavors of the century egg and pork meld into the soupy cooked rice to create a hearty, wholesome dish.

Ingredients:
2 cups white rice
1/4 tsp salt
1/2 tsp sesame oil
1 lb pork, fat trimmed
1 tsp salt
2 tsp chicken bouillon powder
20 cups water
6 century eggs, cubed
2 tsp ground ginger or 2 Tbs fresh ginger, sliced
2 tsp garlic salt
2 tsp ground white pepper
1/4 cup green onions, diced (optional)

Prepare the rice: Rinse the rice with water, until the water comes out clear. Stir in salt (1/4 tsp) and sesame oil. Leave the rice in a large pot to marinate for 15-20 minutes.

Prepare the pork: Chop up the pork into thin slices. Add salt and chicken bouillon powder, then toss to evenly distribute. Leave the pork in the refrigerator to marinate.

Cook the rice: Add all 20 cups of water to the rice. Bring to a boil, then cover and simmer on low for 40 minutes. Stir the pot every 10-15 minutes.

Add the eggs and pork: Stir in the chopped century eggs (皮蛋) and turn the heat up to medium-low. Add in all the pork, and quickly stir the mixture to make sure the pork pieces don’t stick together.

Season the porridge: Stir in the ginger, garlic salt, and white pepper. Continue cooking until all the pork has been cooked through.

Garnish the porridge: Upon serving, top the rice porridge with green onions. Serve with accompaniments, if desired.

Makes: 20 servings

Clearly, this recipe can be halved–I just always make a large batch to have leftovers for the week. Although this dish can be eaten on its own, I often pair it with chili bamboo shoots, braised eel, and other fermented and pickled accompaniments. This is the perfect dish when you want something warm, filling, and cheap but delicious!

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37 thoughts on “Century Egg & Pork Rice Porridge (皮蛋瘦肉粥)

  1. Oh I LOVE congee! For some reason I have never made it myself but this is so inspirational. I agree, nothing but a big batch would do! I feel inspired :)

  2. This looks delicious, Ada. Would it work with the same type of rice, but brown? And are those smoked, canned fish I see in the first picture (YUM)? What an original and tasty dish! Thank you for sharing. I love anything with eggs. :-) Tell me, what are century eggs? Best wishes, Shanna

    • Thanks Shanna! You can definitely substitute with brown rice (it may take a little longer to cook)! That is a can of braised eel–I love eating it with my rice porridge!
      Century eggs (also known as thousand year eggs) are preserved eggs, where the yolk becomes greenish gray and the egg whites are dark brown. They might not look appetizing, but I promise they are an important and delicious component to this dish! The creamy yolks really add a depth of flavor and texture to the rice porridge!

  3. I love congee too. I usually just make 1 cup of rice worth which is enough for breakfast for the week. My favourite is ground pork, dried mushrooms and ginger with spring onions (scallions) and coriander as a garnish. My favourite winter breakfast – so easy and delicious. I like reading the comments and seeing what others like in their congee. Canned eel is very interesting!

  4. Pingback: Century Egg With Tofu » Easy Chinese Recipes

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