An authentic congee dish

A delicious take on a 3000 year old dish!

1 hr
3 hrs


  1. In a small bowl, combine pork, salt & pepper. Cover and refrigerate for 1 hour.
  2. In a large saucepan, thoroughly rinse rice under cold running water until water runs clear. Drain, then add 5 cups water and bring to a boil.
  3. Add pork and reduce heat to medium. Cover partially and simmer for 1 ½ hours, stirring occasionally to prevent rice from sticking to the bottom of the pan. Consistency is a personal preference: if you prefer the congee to be thinner, add more water to loosen it.
  4. Cut duck egg into small cubes ( be careful to not separate the yolk from the outer layer) and add to the congee. Reduce heat to low and simmer for 20-30minutes, until rice is fully broken and there is no separation between rice and water.
  5. Ladle congee into individual bowls or a large serving bowl and garnish with ginger and spring onions. Season with white pepper.

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