Congee

Name: Congee
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 150 g jasmine rice; 1.5 L water or stock; 100 g century egg — optional; 100 g pork floss or minced pork; 2 scallions; 1 tsp sesame oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 rice

Congee, a staple of Cantonese breakfast tables, is a dish steeped in simplicity and comfort. It is traditionally cooked with an intuitive hand, where salt is measured by feel and fat is embraced generously. This home-style version captures the essence of family kitchens, where the art of preparation is passed down through generations, ensuring each bowl is as warm and inviting as the last.

Silky and soothing, congee is more than just rice porridge; it is a canvas for savory delights. The creamy texture of jasmine rice melds seamlessly with the umami notes of century egg and pork floss, while scallions and sesame oil provide a fragrant lift. Enjoy this dish steaming hot, as it cradles you in its gentle embrace, a perfect start to any day.

Ingredients

150 gjasmine rice
1.5 Lwater or stock
100 gcentury egg — optional
100 gpork floss or minced pork
2scallions
1 tspsesame oil
to tastefine sea salt

Method

Rinse the 150 g of jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the congee from becoming too thick and gluey. Drain the rice well.
In a large pot, combine the rinsed rice with 1.5 L of water or stock. Use a pot with a heavy bottom to prevent sticking. Bring the mixture to a boil over high heat, stirring occasionally to prevent the rice from settling at the bottom.
Once boiling, reduce the heat to low and cover the pot, leaving a small gap for steam to escape. Simmer gently, stirring occasionally, for about 45 minutes or until the rice grains have broken down and the mixture has thickened to a creamy consistency. The congee should be smooth and slightly soupy, not too thick.
While the congee is simmering, prepare the century egg. Peel and rinse the 100 g century egg, then cut it into small wedges. Set aside.
If using minced pork, heat a small pan over medium heat and add the pork, cooking until it is browned and cooked through. If using pork floss, it can be added directly to the congee later.
Once the congee has reached the desired consistency, stir in the century egg and cooked minced pork or pork floss. Allow these ingredients to warm through for about 5 minutes, stirring gently to distribute them evenly.
Taste the congee and add fine sea salt to your preference, keeping in mind that the pork floss can be salty. Stir in 1 tsp of sesame oil for a fragrant finish.
Slice the 2 scallions thinly and sprinkle them over the congee just before serving. This adds a fresh, aromatic touch to the dish. Serve the congee hot, ready to be shared at the table.