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Nutrition Facts
Serving Size 1 (444g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch ginger 1 cup chicken
Calories 256
Calories from Fat 49		(19%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 1197mg		49%
Potassium 258mg		7%
Total Carbohydrate 39.7g		13%
	Dietary Fiber 1.7g	6%
	Sugars 1.0g
Protein 10.2g		20%
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Rice Porridge (Congee) With Century Egg and Pork (Or Chicken)

Recipe #395499 | 1¼ hours | 35 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mlao77
Oct 19, 2009

I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!)

SERVES 4 -6 , 6 1 cup (change servings and units)

Ingredients

1 cup uncooked white rice, rinsed twice
1 teaspoon salt
1 teaspoon vegetable oil
3 cups cold water
3 cups chicken broth
1 inch piece ginger
1 cup shredded chicken or lean pork, sliced thinly
2 century eggs, peeled and cut into cubes (I like using 3 eggs)
1/4 teaspoon white pepper
1/2 cup chopped green onion, extra for garnish
1/2 teaspoon sesame oil
dark soy sauce (to taste)

Directions

1
Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
2
Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
3
Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
4
Add the sesame oil and ground white pepper.
5
Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
6
Enjoy!