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Pork and Century Egg Rice Congee


Total Time: 3 hr 30 min (Prep 20 min; Cook 3 hr)

Yield: 8 servings




1 cup uncooked short-grain white rice

1 tablespoon vegetable oil

6 cups water

1 cube pork bouillon cube

2 cups char siu (Chinese roast pork), diced

6 green onions, chopped


2 cups water

2 preserved duck eggs (century eggs), peeled and diced



Pork and Century Egg Rice Congee


1.Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.


2.Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.


3.Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.