Century Egg & Pork Congee Recipe
HK$78
Aberdeen Street Social's Century Egg & Pork Congee is a comforting classic that showcases the depth of Cantonese cuisine. Our silky rice porridge is slow-cooked to perfection, then enriched with century eggs that add a unique umami depth, tender pork floss, and fresh scallions. This nourishing dish represents the soul of Hong Kong comfort food.
Aberdeen Street Social Recipe
Our congee is cooked slowly with constant stirring to achieve the perfect silky texture that defines authentic Cantonese congee.
Ingredients
For the Congee:
- 1 cup jasmine rice, rinsed
- 8 cups water
- 2 cups chicken stock
- 1 tsp salt
- 1 tbsp sesame oil
- 1 tsp white pepper
Toppings & Garnish:
- 2 century eggs, peeled and diced
- 100g pork floss
- 3 green onions, finely chopped
- 1 tbsp ginger, julienned
- 1 tsp soy sauce
- Extra sesame oil for drizzling
Cooking Instructions
- Prepare Rice: Rinse jasmine rice until water runs clear. Soak for 30 minutes, then drain.
- Start Congee: Bring water and chicken stock to boil in a large pot. Add rice and stir well.
- Slow Cook: Reduce heat to low and simmer for 1-1.5 hours, stirring frequently to prevent sticking. The rice should break down completely.
- Season: Add salt, sesame oil, and white pepper. Stir until smooth and creamy.
- Prepare Toppings: Dice century eggs and prepare other garnishes.
- Serve: Ladle congee into bowls. Top with century egg pieces, pork floss, green onions, and ginger. Drizzle with soy sauce and sesame oil.
Chef's Tips from Aberdeen Street Social
Perfect Texture
Stir frequently and add hot water if needed. The congee should be creamy and smooth, not lumpy.
Century Egg Handling
Add century eggs just before serving to maintain their texture and prevent them from breaking down too much.
Consistency Control
Congee thickens as it cools. Keep it slightly thinner than desired serving consistency.