This traditional Chinese breakfast rice porridge is filling, cheap, warming, and oh so good. I like my rice well broken down and therefore use a short-grain rice and a longer cooking time. I hope you enjoy! Serve hot in small bowls, garnished with a drop of oyster sauce, chopped scallion greens, and small slices of yau ja gwai (fried chinese bread stick, or chinese crullers).

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Recipe Summary

prep:
20 mins
cook:
3 hrs
additional:
10 mins
total:
3 hrs 30 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.

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  • Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.

  • Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.

Nutrition Facts

175 calories; protein 15.6g 31% DV; carbohydrates 15.8g 5% DV; fat 5g 8% DV; cholesterol 92.4mg 31% DV; sodium 220.4mg 9% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2009
The best congee that I've made ever. I managed to find the char siu at my favorite asian market. They have it delivered once a week and saved some for me. The owner said it goes out fast and he kindly saved a package for me. I made the recipe just as it is given and will make this often. The preserved duck eggs make it even better. This is a recipe for those who are familiar with asian ingredients and enjoy them. For those new to the duck eggs a small cup served with other favorite asian dishes would be a nice way to introduce them to this delicious congee. Thank you for this recipe. Read More
(9)

Most helpful critical review

Rating: 2 stars
06/27/2012
This recipe isn't exactly traditional Congee. While Congee can have anything in it I prefer to keep it simple especially pork and century egg congee. I would use the same amount of rice and water century egg salt and add the green onions when serving but just regular pork would be used cut into fine strips or ground. In Hong Kong They would add some grated coconut mixed into the ground pork. Use white pepper to taste and the deep fried Chinese bread is great with this. Read More
(9)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
06/27/2012
This recipe isn't exactly traditional Congee. While Congee can have anything in it I prefer to keep it simple especially pork and century egg congee. I would use the same amount of rice and water century egg salt and add the green onions when serving but just regular pork would be used cut into fine strips or ground. In Hong Kong They would add some grated coconut mixed into the ground pork. Use white pepper to taste and the deep fried Chinese bread is great with this. Read More
(9)
Rating: 5 stars
10/23/2009
The best congee that I've made ever. I managed to find the char siu at my favorite asian market. They have it delivered once a week and saved some for me. The owner said it goes out fast and he kindly saved a package for me. I made the recipe just as it is given and will make this often. The preserved duck eggs make it even better. This is a recipe for those who are familiar with asian ingredients and enjoy them. For those new to the duck eggs a small cup served with other favorite asian dishes would be a nice way to introduce them to this delicious congee. Thank you for this recipe. Read More
(9)
Rating: 4 stars
02/16/2010
yummy! Feels good in the tummy on a cold night in Paris. Read More
(4)
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Rating: 5 stars
03/31/2012
Delicious! But the oil is unecessary. Still a very good recipe and will definitely make again! Read More
(2)