Cantonese Congee with Century Egg
Congee, or rice porridge, is the epitome of comfort in Cantonese cuisine, and adding century egg elevates it with a rich, earthy flavor that’s truly unique. This silky, nourishing dish is perfect for any time of day but especially shines on gray, rainy mornings when you need something soothing and warm.
Century egg might seem adventurous, but its depth of flavor enhances the congee, making it a must-try ingredient. Like the Filipino arroz caldo I grew up with, congee reminds me that across Asia, rice porridge is a universal comfort food—whether it’s jook in China, juk in Korea, okayu in Japan, or chao in Vietnam. Each version brings its own twist, but they all deliver the same cozy, heartwarming experience.
Pair it with a blanket and a rainy day, and you have the perfect recipe for comfort.
Ingredients
Instructions
Prepare the Rice:
- Rinse the rice thoroughly under cold water until the water runs clear. For a creamier congee, soak the rice in water for 30 minutes, then drain.
Start the Congee Base:
- In a large pot, boil chicken quarters and chicken bones in water with a bay leaf and ginger for at least 1 hour. This creates a flavorful broth.
- Once cooked, set the chicken meat aside to add later, and strain the broth to remove any solids.
Add the rice:
- After straining the broth, bring it to a boil and add the rice.
- Reduce the heat to low and cook, stirring occasionally, until the congee reaches a creamy consistency, about 45 minutes to 1 hour.
Add Chicken:
- Using the chicken you set aside, add to the pot during the last 10-15 minutes of cooking. Stir until the meat is cooked through and tender.
Add the Century Egg
- Add the century eggs as a topping a few minutes before serving so their flavor melds.
Season and Serve:
- Add salt to taste and a dash of white pepper if desired.
- Serve the congee hot in bowls, garnished with chopped green onions, garlic chips and chili oil.
- Offer soy sauce on the side for added flavor.
Maricel's Tips
- For a smoother texture, you can use a stick blender to blend part of the congee before adding the century eggs. This makes the congee even creamier while still having bits of egg and meat for texture.
- For a thicker congee, let the broth sit for a few minutes before serving.
