As a popular Chinese porridge, Century Egg Congee is available in almost all porridge and noodle shops, tea houses, and even general restaurants. Even KFC in China had it as one of the main features of breakfast, which shows its popularity.
This century egg congee (we call it pi dan shou rou zhou in Chinese), also known as Cantonese porridge or hong kong congee recipe is not the same as most, but the ingredients used are basically the same.
With this recipe, as opposed to getting it at a street vendor or any other mass-produced dish, it has a much more personal touch, and you can add your own extra seasonings to make this to your own liking.
Because my family really likes this dish, I have spent years honing my methods and ratios, experimenting with ingredients to keep it simple, but get the most flavor.
In this summary, I’m going to share some of the tips and tricks I have learned.
First, I use half Thai fragrant rice, half of China’s northeast pearl rice. If you can not find these two kinds of rice, you can use normal rice. Before cooking, first wash the rice and add a drop of salad oil, let stand for more than 1 hour. This will make the porridge much softer.
Second, the ratio of water to rice. 10:1, referring to volume, not weight. This ratio is the easiest to cook into the proper texture. Too thick or too thin and it won’t feel like you are eating porridge anymore, and it won’t be as good.
Third, if you want the meat in the porridge to be rich and delicious, do not use meat cooked in advance. Cook the meat with the rice, and if the rice is done before the meat, you can break it up a bit and return to the rice.
Fourth, patience is very important when cooking dishes like these. For example, controlling the heat. Also, consistent mixing, especially when rice can stick to the bottom of a pot very easily.
So, now that we have covered some of the basic tips when cooking this dish, let’s get started!
- 1) 75g of Thai fragrant rice
- 2) 75g of Chinese pearl rice
- 3) 2000ml water
- 4) 2-3 preserved eggs (century eggs) (sometimes we call it thousand year old egg congee)
- 5) 1/3 small strips of pork loin
- 6) 1 or 2 Green onions
- 7) A small amount of ginger
Seasonings: 1 tsp salt, 1 tsp chicken bouillon, a little sesame oil
how to cook Cantonese porridge (congee):
Step 1: Fragrant rice and pearl rice is slightly washed, add a drop of vegetable oil (I use corn oil) and mix well, let stand for 1 hour.
Step 2: The preserved egg is peeled and washed, cut into large pieces
Step 3: The pork is soaked in water for more than 3 hours in advance, the water is changed several times. This is until no blood seeps out.
Step 4: Add the water into a pot, the pork is put in, slowly bring up to heat over low heat.
Step 5: Clean off the top of the water.
Step 6: Add the rice to the pot of the pork.
Step 7: Bring to a boil, stirring several times to prevent sticking.
Step 8: Remove the pork; turn to low heat and cover.
Step 9: After the pork has cooled a bit, tear apart.
Step 10: After the rice has begun to grow, add the pork.
Step 11: Add preserved egg.
Step 12. Turn the heat up and bring to a boil. Once the water begins to boil, turn the heat back down to low and simmer until the rice has finished cooking.
Step 13: Add the green onion and ginger, stir evenly.
Step 14: Add salt to taste.
Step 15: Add a small amount of chicken bouillon.
Step 16: Add a few drops of sesame oil, stir evenly, turn off the heat.
When you eat, sprinkle with a small amount of chopped green onion, enjoy!