🥣 Century egg and pork congee

Name: Century egg and pork congee
Total time: 90 min
Yield: 4
Cuisine: China · Guangdong
Ingredients: 150 g rice; 2 litres water; 200 g lean pork, thinly sliced or shredded; 2 century eggs, peeled and chopped; 20 g fresh ginger, finely shredded; 3 scallions, sliced; Salt and white pepper

Origin: China · Guangdong

350kcal

per serving · 350 g

100kcal

per 100 g

18 gProtein5 g / 100 g

7 gFat2 g / 100 g

56 gCarbs16 g / 100 g

Century egg and pork congee is a Cantonese rice porridge simmered slowly until silky, with shredded pork, chopped century egg, ginger and scallions. The century egg — a duck egg preserved until the white turns into amber jelly and the yolk becomes dark and creamy — adds a deep, savoury richness to the mild porridge. It is a common breakfast and comfort food, served hot.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: century egg, pork

Contains porkbecause of: pork

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs

What it is made of

ricecentury eggporkgingerscallions

Recipe

4 servings90 min

Ingredients

150 g rice
2 litres water
200 g lean pork, thinly sliced or shredded
2 century eggs, peeled and chopped
20 g fresh ginger, finely shredded
3 scallions, sliced
Salt and white pepper

Method

Rinse the rice, then bring to the boil with the water and simmer gently for about 1 hour, stirring often, until smooth.
Season the pork with a pinch of salt and add it with the ginger and half the century egg; simmer for 10 minutes.
Add the rest of the egg, season with salt and white pepper.
Serve hot topped with scallions.

How to make it lighter

Congee is mostly water, so a big bowl stays modest in calories — keep the portion large and the extras small.
Use lean pork and skip any fried side dishes.
Add extra scallions and ginger for flavour instead of more egg.

History

Congee has been eaten in China for many centuries, and the Cantonese style, cooked until the rice grains break down completely, is known for its smooth texture. Pairing it with preserved egg and lean pork is a classic of Hong Kong and Guangdong congee shops today.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →