Congee with Century Egg
A silky Cantonese rice porridge topped with century egg and shredded pork.
Ingredients
- 1 cup jasmine rice
- 8 cups water or chicken stock
- 1 century egg, sliced
- 100g shredded cooked pork
- 2 tbsp soy sauce
- White pepper to taste
- Chopped scallions and fried shallots
Steps
- Rinse rice and simmer in water or stock for 1.5 hours, stirring occasionally, until thick and creamy.
- Season with soy sauce and white pepper.
- Ladle into bowls and top with century egg slices and shredded pork.
- Garnish with scallions and fried shallots before serving.