Cantonese Lean Pork Congee

I think the issue people are having with the water-rice ratio is the result of the author using a different definition of a "cup" of rice. Chinese people use the little cup that comes with a rice cooker to measure rice, roughly pronounced as "muk" and is maybe half (or even less) than a standard measurement cup. Congee is generally made with a water to rice ratio of around 10:1. possibly greater. This recipe implies 5:1 which is far too little water. Hope this helps.

This recipe is completly authentic and delicious! For anyone who hasn't had the benefit of having the recipe passed down from their mom...this is it! Be sure to let the rice "marinade" in the oil and salt otherwise the congee will not have a creamy consistency.

Hi Caroline, Really enjoy your reviews. Here is what I found on your question below: "Hundred Year Egg Also called century egg, thousand-year egg and Ming Dynasty egg , these are (usually) chicken eggs preserved by being covered with lime, ashes and salt before being shallowly buried for 100 days. The lime "petrifies" the egg and makes it appear that it has been buried for at least a century. After the black outer coating and shell are removed, a firm, amber-colored white and creamy, dark green yolk are revealed. They will keep at room temperature for up to 2 weeks or up to a month in the fridge . Hundred Year Eggs are usually eaten uncooked as an appetizer, often with accompaniments such as soy sauce or minced ginger. The flavour is pungent and cheeselike." This isn't my taste and would probably just use 2 hard cooked chicken eggs if I was making this recipe.

Okay, so I've never made this recipe exactly according to the directions, but I've probably made it 30 times in assorted forms! I use my crock pot and usually have to add another cup and a half of water. Sometimes I add meat of some sort, sometimes peeled ginger and lemon grass, sometimes oyster sauce, sometimes I use chicken broth... We eat it plain sometimes and other times garnish it with hard boiled egg, green onions, cilantro, lime juice, etc. Not sure how authentic it is when I make it, but we like it a lot and it is cheap if you use broth instead of meat.

Ok, i admit... i'm rating before trying.. but i wanted to say thank you for this recipe. I love congee and had it for breakfast alot while in china and hong kong. THANK YOU!

I have just made this sucessful pork congee for my boyfriend because he caught a cough. We both love it... even w/out the thousand-yrs eggs, I put some dry oyster is still very gooood... thank you for the recipe...

This recipe is really an original and authentic recipe!! Many have posted comments about the hundred year old egg, the smell and etc. If you want the full ethnic taste, you must use the 100 yr old egg. If you are skeptical, just cut the egg up very very small and add it to the congee. This recipe is a must try!!! Also, if you're into spicy, I would recommend using an ASIAN sweet chile sauce. Put it on when you're ready to eat.

Just a comment.. the hundred year old egg can be found at your local asian/oriental store. It's an acquired taste, for sure - I personally love it, but the smell that comes from it may deter some people =)

Am rating this as the best, even though I changed the ingredients and quantities a bit, since I didn't have all the stuff and wanted to cook something different. I used fish (tilapia) and unpolished brown rice, which is what I had handy, and it still turned out a winner. For this type of rice, it's better to use a bit more water; instead of 2.5 cups as called for 2 servings, I used 4 cups, since the brown rice needs to take in more water to get that congee texture. Thanks for the recipe!

pretty authentic!

Since moving away from home, I've been craving this... The egg is definitely an acquired taste, and its name doesn't make it easier either... My local Asian supermarket is 20+ miles away, so I cooked it a couple times without the egg. Its not as good, but still acceptable. Maybe there are other Congee recipes to come??? Thanks for this recipe!

We first tried congee in NYC's Chinatown and my husband wanted me to make some at home. He loved this recipe, but I just used regular eggs. I could have used the aged eggs, but my husband didn't like the idea. Anyway, he loved it without.

I had reviewed this a few years ago, and I've made some more variations that has made it even better, but I'm unable to edit it. As always, I veganize this dish, using mock meat (this time, I used Dragonfly brand Imitation Duck), sautéed it with mushrooms and spinach, and topped it with Umeboshi (pickled plum), which I learned about when I visited China. Lot of comments here about what's traditional, and what's not, but I bet that there's a variety of what is traditional. My mom makes this with preserved egg (she's from Vietnam), like this recipe, but that was not my experience in China. Regardless, I love my vegan version of this!

Finally. Both husband and I are so happy to be able to make our own authentic and homestyle congee.

I also used the 10:1 (water:rice) ratio which turned out perfect. An in lieu of the pork loin I substituted chicken thighs. Great comfort food on a cold day OR if you’re feeling a little ill.

I am absolutely intrigued - what is an 'hundred-year egg'?!?! *********** Thanks so much, RadiatingMom! I'm not sure it's quite my cup of tea, but it sounds fascinating! :)

This is very similar to my mom and grandmas recipe. I've been eating pork congee since birth. The only thing we don't use is the oyster sauce.

Had to make it with what was on hand. So skipped the salt egg and the thousand year old egg. Subbed in two strips of center cut bacon and later added a raw egg into the cooking soup to poach hard in six minutes. Also skipped the green onion and instead added some chopped red onion when the pork and bacon went in.