Congee Recipe Breakfast

Congee is a favorite breakfast among Chinese people. It's a thick porridge made from rice, millet, or corn, often cooked until it has a smooth texture. Congee comes in various flavors, ranging from rich and savory to light and refreshing, each with its own unique characteristics. For those who are tired of having bread for breakfast, trying congee might be a delightful change.

There are many varieties of congee that can be paired with different ingredients to create various flavors. Some are sweet, while others are savory. Personally, I prefer savory congee, and I'd like to introduce a type that I really enjoy: Century Egg and Lean Pork Congee. If you're interested, you can learn how to make it.

1.About congee:

Congee is a dish made by boiling rice with a large amount of water until it forms a thick porridge-like consistency. It can be cooked for a longer time to achieve a thicker texture, or for a shorter time if a more soupy consistency is preferred. Additionally, you can customize congee by adding various ingredients to create different styles.

Here, I've added century eggs and lean pork. Of course, if you don't like these ingredients, you can replace them with others when the recipe calls for lean pork and century eggs.

2.Tools to be used:

The most common tools needed to cook congee are a rice cooker and a clay pot. These tools are suitable for home use as they provide stable heating, ensuring the congee has the desired texture and retains its nutritional value.

I'm using a clay pot here because clay pots conduct heat more slowly compared to metal pots. This helps maintain the congee at a simmering state without causing rapid evaporation of water. As a result, I can cook the congee for a longer time without reducing the water content in the pot.

3.Rice for cooking congee:

I primarily use regular white rice and glutinous rice. These are typically available at Asian supermarkets.

Rice: also known as japonica rice or polished rice, has a semi-transparent oval or elliptical appearance. It is the preferred ingredient for cooking congee.

Glutinous rice: Another type of rice commonly used for cooking congee, it has a sticky and chewy texture and is rich in nutrients.

4.How long to cook congee in a clay pot:

After the water boils in the clay pot, add the rice. Cook until the rice becomes slightly thick and sticky, then add the ingredients and seasonings. Generally, it takes about 25 minutes to cook, resulting in a delicious congee. After cooking, let it sit covered for about 5 minutes before serving, which enhances the flavor. The exact cooking time for congee in a clay pot can vary depending on personal preference.

5.Preparation of ingredients:

Lean pork: Start by slicing the lean pork into thin slices, then cut these slices into shorter, fine strips. Next, sauté ginger julienne and garlic slices until fragrant, then stir-fry the pork strips until cooked. Set them aside for later use.

Century egg, also known as preserved egg or hundred-year egg, is typically made from duck eggs, though chicken eggs are also used in some regions. It's usually added to congee when it has thickened to preserve the unique flavor of the century egg. To prepare it, peel the century egg and cut it into small cubes. If you find it difficult to cut, you can precook it for a few minutes to make it easier to slice.

Both century eggs and lean pork can generally be purchased at Asian supermarkets or online (e.g., Amazon).

With this knowledge, I believe everyone can quickly make an authentic Century Egg and Lean Pork Congee. You can also adjust the seasoning amounts and vary the additional ingredients based on your taste preferences. Now, let's get started and make it together!