Century Egg Pork Congee
Prep time
Cook time
Total time
Century egg pork congee is a classic Chinese food.
Recipe type: Congee
Cuisine: Chinese
Serves: 4
  • 1 cup uncooked rice (150 g) - washed and freezed overnight in a container
  • 7 cups soup stock - low sodium / homemade chicken stock or ikan bilis (anchovies) stock
  • 2 century eggs - shelled and diced
  • 150 g lean pork - sliced thinly across the grain
  • 30 g small dried scallops (optional) - pre-soaked for an hour
  • Marinade for Rice
  • 1 tbsp cooking oil
  • ½ tsp salt
  • Marinade for Pork
  • 1 tsp light soy sauce
  • 1 tsp fried shallot oil (or sesame oil)
  • 1 tsp corn starch
  • Dashes of white pepper
  • Garnishing
  • Chopped spring onions
  • Fried shallots and its oil (or sesame oil)
  • Thinly sliced ginger
  • Youtiau (optional)
  1. Heat up stock in a pot till it boils. Meanwhile, marinade the frozen rice with oil and salt. Mix well and set aside.
  2. When the stock starts boiling, put in frozen rice and dried scallops. Lower heat to medium and stir occasionally to prevent the rice from sticking to the bottom of the pot.
  3. Cook for about 40 minutes or longer depending on your preferred consistency.
  4. When the congee is almost done, add lean pork slices. Stir awhile before adding diced century egg. Cook for another 5 to 8 minutes and stir frequently. Taste and season the congee to your preference with salt or soy sauce.
  5. Garnish with sliced ginger, spring onions and fried shallots. Drizzle with a little sesame oil. (Optional) : Serve with you tiau.
Cooking Notes
1. Add more stock to the congee if you find it too thick.
2. You may use mixed grains of rice too.
3. Stir frequently if you want a shorter cooking time.
Recipe by Souper Diaries at https://souperdiaries.com/century-egg-pork-congee-recipe/