Century Egg and Pork Congee (Pidan Shourou Zhou)
Local name: 皮蛋瘦肉粥
In short: Creamy rice porridge slow-cooked until the grains burst, with tender sliced pork, diced preserved egg, ginger and scallions. It takes about 1 h 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 20 min
- Total
- 1 h 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
This is the Cantonese congee many people grew up eating for breakfast or when sick. Rice simmers in plenty of water until the grains burst into a thick, creamy porridge. Thin slices of pork cook in the hot congee for just a few minutes, and diced century egg melts into it for savory, rich notes. Ginger, scallions and a drop of sesame oil finish the bowl.
Instructions
- Mix the washed rice with the oil and 1/2 teaspoon of the salt and let it sit for 10 minutes. The oil coats the grains so they break down into a creamy porridge.
- Bring the water to a boil in a large pot. Add the rice and ginger slices, stir, and bring back to a boil. Lower the heat so it barely bubbles and partly cover the pot.
- Cook for 60 to 70 minutes, stirring every 10 minutes and scraping the bottom, until the grains have burst and the congee is thick and creamy. Add hot water if it gets too thick.
- Mix the pork with the cornstarch, soy sauce and pepper. Stir the slices into the congee and cook for 4 to 5 minutes until just cooked through (71°C/160°F).
- Add the diced century eggs and the remaining 1/2 teaspoon of salt. Simmer for 2 minutes, then taste and add more salt or pepper if needed.
- Ladle into bowls and top with scallions, ginger, cilantro, a drizzle of sesame oil and a pinch of pepper.
Tips
- Century eggs are cured, not cooked. Buy them from a reliable shop, keep them refrigerated once peeled, and skip them for pregnant guests or small children if you prefer. Salted egg or soft-cooked egg also works.
- Make a big pot and refrigerate it. Congee thickens as it cools, so loosen it with hot water when you reheat.
Questions and answers
What is the ratio of rice to water for congee?
About 1 part rice to 10 or 12 parts water by volume gives a pourable Cantonese-style congee. Use less water for a thicker porridge.
Can I make congee in a slow cooker or pressure cooker?
Yes. In a slow cooker it takes about 6 hours on low, and in a pressure cooker about 25 minutes at high pressure. Add the pork and egg once the rice is soft.
What do people eat with congee?
Fried dough sticks (youtiao), pickled mustard greens, salted egg, fermented tofu and a little soy sauce. Many families keep a few small side dishes on the table.
How long does it take to make Century Egg and Pork Congee (Pidan Shourou Zhou)?
About 1 h 35 min in total: 15 min of preparation and 1 h 20 min of cooking.
How many calories are in Century Egg and Pork Congee (Pidan Shourou Zhou)?
About 240 kcal per serving, with 17 g of protein, 31 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 31 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
