Rice Porridge Congee With Century Egg And Pork Or Chicken Recipes

PORK AND CENTURY EGG RICE CONGEE

This traditional Chinese breakfast rice porridge is filling, cheap, warming, and oh so good. I like my rice well broken down and therefore use a short-grain rice and a longer cooking time. I hope you enjoy! Serve hot in small bowls, garnished with a drop of oyster sauce, chopped scallion greens, and small slices of yau ja gwai (fried chinese bread stick, or chinese crullers).

Provided by Lea Eats

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h30m

Yield 8

Number Of Ingredients 8

Pork and Century Egg Rice Congee image

Steps:

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.
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.
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.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 15.8 g, Cholesterol 92.4 mg, Fat 5 g, Fiber 0.8 g, Protein 15.6 g, SaturatedFat 1.3 g, Sodium 220.4 mg, Sugar 0.3 g

Ingredients

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

SALTED PORK CONGEE WITH CENTURY EGG

Congee, or jook in Cantonese, is a nutritious rice porridge that is usually eaten when someone isn't feeling well. The simplest version of congee is made with just rice, water and salt, so it is easily digestible and a blank slate for any flavor. There are many varieties of congee; ours focuses on the popular combination of salted pork and century egg (though you can easily make it without the egg). It is important to take the time to soak the rice so it cooks evenly and breaks down to make congee. We tested two methods for hydrating the rice grains--soaking the rice in water in the refrigerator overnight and freezing washed rice for 6 hours. We found that the refrigerator technique resulted in a creamier and more fragrant congee base.

Provided by Food Network Kitchen

Time 9h40m

Yield 6 servings

Number Of Ingredients 10

Salted Pork Congee with Century Egg image

Steps:

Wash and drain the rice twice with cold water in a medium bowl. Add enough cold water to come 1 inch above the rice. Cover and soak in the refrigerator at least 8 hours and up to 12 hours.
Massage 2 teaspoons of salt into the pork in a medium bowl until the salt dissolves, about 30 seconds. Cover and marinate in the refrigerator at least 8 hours and up to 12 hours.
Add 11 cups cold water to a 7-quart Dutch oven and bring to a boil over high heat.
Pour off all the water from the soaked rice. Add 1/2 teaspoon salt and the neutral oil and massage using a spatula or spoon until the oil and salt are well distributed and most of the rice grains are broken.
Rinse the pork strips under running water to remove excess salt and drain.
Add the rice and pork to the boiling water. Bring back up to a rolling boil, stirring continuously, about 8 minutes. Reduce the heat to medium low and simmer, stirring every 10 to 15 minutes using a wooden spatula, until the mixture has thickened, the rice grains have broken down and the texture is similar to the consistency of cooked grits, 50 to 70 minutes. (To thin out the consistency, add warm water 1/4 cup at a time. To thicken the consistency, simmer until desired thickness, about 5 minutes.)
Stir in the century eggs if using and cook until the eggs are warmed through, about 3 minutes. Stir in the sugar, 1/2 teaspoon white pepper and salt to taste.
Divide among bowls and top with scallions, ginger and a drizzle of toasted sesame oil if desired.

Ingredients

1 cup jasmine rice
Kosher salt
1 pound boneless, skinless pork shoulder, cut into 1/2-inch-thick by 3-inch-long strips
2 teaspoons neutral oil, such as vegetable or canola oil
2 century eggs, roughly chopped, optional (see Cook's Note)
1 1/2 teaspoons granulated sugar
Freshly ground white pepper
1 scallion, cut into 1/4-inch slices, optional
1-inch piece fresh ginger, peeled and cut into julienne strips, optional
Toasted sesame oil, for drizzling, optional

RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)

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!)

Provided by mlao77

Categories One Dish Meal

Time 1h5m

Yield 6 1 cup, 4-6 serving(s)

Number Of Ingredients 12

Rice Porridge (Congee) With Century Egg and Pork (Or Chicken) image

Steps:

Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
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).
Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
Add the sesame oil and ground white pepper.
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.
Enjoy!

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 1 cup 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)

RICE CONGEE WITH CHICKEN

Sometime ago I saw a program on television where they made this with pork. The dish looked very interesting to me and healthy. I have made it now several times as a soup and added my own ingredients. This is what I found out about congee. It's a boiled rice porridge eaten by the Chinese for breakfast. In various areas they will add fermented bean curd, pickles or greens. In the South, meat, chicken, roast duck or fermented eggs are added. The rice will thicken the soup. I went for chicken and mushrooms plus some vegetables, I like to serve this soup/porridge with tea-marbled eggs(recipe #111738) Depending on availabilty and price I do sometimes substitute mushrooms for the shiitake My husband likes the congee sprinkled with chilies for an extra kick. If you make this in advance it will probably be thickened when you reheat it, just add some water or chicken stock.

Provided by PetsRus

Categories One Dish Meal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Rice Congee With Chicken image

Steps:

Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
Add the chicken, shiitake and ginger, and cook for 5 minutes.
Add your chosen vegetables cook for another 3-5 minutes.
Taste the soup and add soy, oyster sauce, salt and pepper to taste.
Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.

Nutrition Facts : Calories 386.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1063.9, Carbohydrate 64.4, Fiber 1.9, Sugar 9.5, Protein 16.8

Ingredients

8 cups good chicken stock
1 cup rice, I prefer short-grain but long-grain works too
4 garlic cloves, crushed
6 ounces fresh shiitake mushrooms, stems removed and sliced (soaked in hot water for 20 minutes also stems removed and sliced) or 12 dried shiitake mushrooms (soaked in hot water for 20 minutes also stems removed and sliced)
1 tablespoon grated ginger
2 cups thin sliced chicken breasts (you can also use cooked chicken, shredded or chopped)
2 cups chopped pak choi (or a mix of these two) or 2 cups leeks, chopped in fine rings (or a mix of these two)
1 tablespoon soy sauce, to taste
1 tablespoon oyster sauce, to taste
salt, to taste
white pepper, to taste
fresh coriander leaves
green onion, chopped
tea marbled egg
finely chopped fresh spinach leaves
chopped chile
egg, thin omelet, cut in fine strips
sesame oil
soy sauce

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