How to make it
5 steps. Take it one step at a time.
Wash the rice thoroughly
Wash the rice thoroughly and soak in water for 30 minutes. Drain and optionally freeze for 2 hours for a smoother texture.
30 minBring 2 liters of water
In a large pot, bring 2 liters (2.1 quarts) of water to a rolling boil at 212°F (100°C). Add the rice and ginger, then reduce to medium-low heat. Simmer for 30-40 minutes, stirring occasionally, until the rice breaks down into a thick porridge.
40 minSeason the pork slices
Season the pork slices with a pinch of salt and white pepper. Add the pork and diced century eggs to the simmering congee.
5 minCook for another 5 minutes
Cook for another 5 minutes until the pork is just tender. Stir in salt to taste.
5 minLadle into bowls
Ladle into bowls. Garnish with chopped green onions, a dash of white pepper, and a drizzle of sesame oil.
A little kitchen wisdom
Freezing the rice overnight after washing helps it break down faster, creating a silkier texture in less time. For a deeper flavor, use chicken stock instead of water.
