Congee is a type of rice porridge popular in Asian countries, it has a lot of variations across the region where different meats, eggs and vegetables are added but one ingredient always remain which is rice. A dish that can be consumed as a breakfast item, supper or even as a snack like the Philippine arrozcaldo.
The origin of this dish is not well documented but history says that this type of dish are served during times of famine during the early days, it is also prepared when there is a big number of patrons visiting a temple. The reason behind serving this during those times is because rice can be stretched by overcooking it giving it more volume resulting to feeding more people. Congee is not just popular as a dish feeding a huge amount of people, it was also used to feed young infants as this dish is so soft a baby’s digestive system can easily handle it.
For this post we will be featuring the Cantonese congee, which is made out of century eggs, salted duck eggs, lean pork and spring onions. A rice porridge not just popular in China but in other parts of Asia as well like in the Philippines and Malaysia.
1 1/2 cup long grain white rice
300 g whole pork loin
2 salted duck egg, sliced
2 century eggs, sliced
1/2 tsp salt
3 cups pork or chicken stock
2 cups water
1 1/2 tsp oyster sauce
1 thumb sized ginger, thinly sliced
4 cloves garlic, minced
spring onions, chopped
freshly ground black pepper
- In a pot add oil then sauté garlic and ginger.
- Add rice then stir for a minute, pour stock and water then add the pork loin. Bring it to a boil then simmer for 35-40 minutes.
- Remove pork from the pot, set aside and thinly slice pork loin, continue to simmer the rice for 5 more minutes.
- Season porridge with oyster sauce and fish sauce then pour on bowls.
- Top with sliced pork loin, century egg, salted eggs, spring onions and fried garlic.