Rating: 4.73 stars
26 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a favorite brunch item served in dim sum restaurants.

Recipe Summary test

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.

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  • Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.

  • After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.

Nutrition Facts

344 calories; protein 20.2g; carbohydrates 38.9g; fat 11g; cholesterol 345.7mg; sodium 461.3mg. Full Nutrition
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Reviews (25)

Most helpful positive review

Rating: 4 stars
02/17/2010
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. Read More
(68)

Most helpful critical review

Rating: 3 stars
01/23/2007
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 =) Read More
(8)
26 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/17/2010
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. Read More
(68)
Rating: 4 stars
03/13/2005
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. Read More
(32)
Rating: 5 stars
03/13/2005
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. Read More
(31)
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Rating: 5 stars
12/03/2007
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. Read More
(13)
Rating: 5 stars
06/21/2005
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! Read More
(9)
Rating: 5 stars
12/02/2006
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... Read More
(9)
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Rating: 3 stars
01/23/2007
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 =) Read More
(8)
Rating: 4 stars
09/06/2008
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. Read More
(8)
Rating: 5 stars
05/14/2008
pretty authentic! Read More
(6)