Rice Porridge Congee with Century Egg and Pork or Chicken
Warm, comforting, and full of complex flavors, Rice Porridge Congee with Century Egg and Pork or Chicken is the ultimate bowl of Asian-inspired comfort food. This silky, velvety rice porridge—slow-cooked to creamy perfection—gets an umami-packed boost from savory century eggs, tender bites of seasoned pork or chicken, and the subtle heat of fresh ginger. Whether you opt to use chicken or pork stock for extra depth, the dish is perfectly seasoned with soy sauce, white pepper, and a drizzle of fragrant sesame oil. Topped with vibrant green onions and optional cilantro for a refreshing finish, this hearty congee is perfect for breakfast, lunch, or dinner. Gluten-free and endlessly customizable, this one-pot recipe is easy to make and serves four, making it an ideal choice for busy weeknights or soothing meals during cold weather.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup White rice
- 8 cups Water
- 2 pieces Century eggs
- 200 grams Ground pork or sliced chicken breast
- 1 tablespoon Fresh ginger, julienned
- 1 cup Chicken or pork stock (optional)
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 stalks Green onions, chopped
- 2 tablespoons Cilantro leaves, chopped (optional)
Instructions
Rinse the white rice under cold water until the water runs clear. This helps remove excess starch for a smoother porridge.
In a large pot or saucepan, combine the rinsed rice with 8 cups of water. If desired, replace 1 cup of water with chicken or pork stock for added flavor.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered. Stir occasionally to prevent the rice from sticking to the bottom.
While the rice is cooking, prepare the pork or chicken. If using ground pork, season lightly with a pinch of salt and white pepper. If using chicken breast, slice into thin strips and toss with a bit of soy sauce.
Cook the rice until it breaks down into a creamy porridge consistency, about 50-60 minutes. You can add more water during the cooking process if the porridge becomes too thick.
Peel and dice the century eggs into small chunks. Set aside.
When the porridge is almost ready, add the ginger and the seasoned pork or chicken. Stir well and cook until the meat is fully cooked, about 5-7 minutes.
Add the diced century eggs to the pot and gently stir them into the porridge. Simmer for an additional 2-3 minutes to allow the flavors to meld.
Season the porridge with salt, white pepper, soy sauce, and sesame oil to taste. Adjust the seasoning as needed.
Serve the congee hot in individual bowls. Garnish with chopped green onions and cilantro leaves if desired.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
