Pork Century Egg Congee Recipe (The Right Way to Enjoy Thousand Years Old Eggs)
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Jook (粥) is like a rice soup, and there are many versions. However, pork&Century egg congee (皮蛋瘦肉粥/pí dàn shòu ròu zhōu/) is probably the most popular one. Some of you may have seen century eggs (皮蛋/pídàn/) in the Asian markets many times and wondering if they are really preserved for 100 years? Of course not. It is just duck eggs that are pickled with sodium Hydroxide and other spices for just a few weeks to a few months, which is not as scary as you think.
Ingredients (Serves 4 people)
200 grams (1 cup) of jasmine rice (Amazon Link -
2-2.5 liter (8-10 cups) of broth or water
400 grams (14 oz) of pork loin
2 tsp of salt to marinate the pork
1 tsp of garlic powder (Amazon Link -
1 egg white
1 tbsp of cornstarch
4 century eggs, peeled and cut into bite-size pieces (Amazon Link -
1 tbsp of grated ginger
White pepper to taste (Amazon Link -
Diced scallion as garnish
Slat to adjust the taste at the end
Instructions
Rinse the rice under running water a couple of times. Congee is originally made with leftover rice, but in this recipe, I will make congee directly from uncooked rice.
Soak the rice for 10-15 minutes. The soaking will shorten the cooking time. Meanwhile, bring 8-10 cups of broth or water to a boil.
Remove the fat and silver skin around the pork loin, then slice the pork loin into 1/4 of an inch thick slaps. Stack the slaps together and thinly julienne the pork
Marinade the pork with salt, garlic powder, egg white, and cornstarch. 2 tsp of salt seems like a lot for 14 oz of pork; that is on purpose. When we cook the pork in the rice soup, the soup will dilute the seasoning. If you use the normal amount of salt, the pork will have no flavor.
Once the broth or water comes to a boil, drain the rice thoroughly and add to the boiling broth or water. Stir and wait for it to come back to a boil. Then, switch the heat to low and simmer for 15 minutes.
After 15 minutes of simmering, the rice should be cooked through, but it is not creamy. The grains and the broth are separated. Take a whisk and stir the rice for a minute or 2 to break up the rice grains and thicken the soup.
Add the century eggs, grated ginger, and marinade pork. Stir to loosen up everything, so they don’t stick together. Once all the pork is changed color. Let it cook for a few more minutes.
Taste to adjust the flavor. Sprinkle some scallion as garnish. Serve with Chinese deep fried donut sticks or pickled vegetables.
???? How to Make the SILKIEST Congee Base! #Shorts
The key to a good Chinese rice porridge is the silkiest, smoothest congee base ???? Daddy Lau explains the vital steps to getting your congee nice and fluffy ☁️
Our full congee recipes -
Chicken Congee:
Century Egg & Pork Congee:
#shorts
Silky, Savory Chinese Rice Porridge (Congee)
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???? The Perfect Congee (鸡粥) | Preserving my dad's recipe!
Watch Daddy Lau teach us how to make congee, a classic Chinese rice porridge dish. Also known as jook in Cantonese (as well as juk, zhou, and many other names), this is a staple of many Asian cuisines.
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???? THE STORY ????
Now retired, my dad has over 50 years of experience as a Chinese chef. Everything he makes is SO GOOD. You won't regret trying this recipe!
Congee / jook was one of my favorite things to eat growing up.
My parents used to make this for breakfast for me and my sister as we got ready for school, and they'd always have a week's worth of congee for us when we got sick.
The word congee was derived from from the Tamil language of Ancient India, kanji. In Cantonese, we call it jūk (which kinda sounds like jook), but there are many, many different variations and names for it across Asia.
Even though congee is commonly known as a rice porridge, it wasn't always the case. With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, and etc.
Interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year.
When I asked my parents about it, my mom explained that in the “old old days, many people didn't enough rice to eat. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer.”
She said that, “the rich ate cooked rice, the poor ate jook.” and that congee is not a high class food.
But, my dad quickly chimed in: “This is not true - if cooked with high-class ingredients, porridge is a high-class meal.”
Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people.
It's also an ideal food for babies - my mom started feeding us congee when we turned 1, and it's certainly something that we'll enjoy feeding our newborn son very soon!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:12 - Congee & Chinese New Year
00:39 - History of Congee
01:34 - Wash rice
01:58 - Boil water, chop veggies
02:35 - Prepare chicken
03:45 - Start boiling rice
05:32 - Cover pot & wait
06:27 - Whisk rice
07:16 - Start cooking chicken
07:58 - Add flavors, ginger
08:11 - Plate
08:54 - Meal Time!
10:04 - The meaning of “waaht”
10:36 - Mommy + Daddy Lau’s childhood jook
12:42 - Life in China
14:21 - Jook at restaurants, in China
16:44 - Mommy Lau & Baby Cam say bye!
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Here are some of the other core ingredients my dad uses (but not for this dish):
- Shaoxing Cooking Wine:
- Kikkoman Soy Sauce:
- Kikkoman Sesame Oil:
- Chicken Bouillon:
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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Quick & Easy Congee | Jok | Rice Porridge - Thai Breakfast Recipe - โจ๊กหมูสับ แบบง่าย
One of the most classic breakfast dishes you can find in Thailand is congee or jok. Congee is originally Chinese, but the Thai version has its own unique style namely we use jasmine rice for more aromatic porridge, and we always add tender, delicious pork meatballs.
This version I'm showing you uses leftover rice, and is super quick and easy and cooks in 15 minutes!
For the traditional long cooking method for congee, see this video:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Chicken Porridge (dakjuk) Recipe How to Make Porridge at Home
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???? Chicken Porridge
Ingredients
For Porridge
2 cups chicken stock
4 cups water
3 garlic cloves, crushed
1 oz ginger slices (approximately 2 slices)
4 green onions
1 bone-in skin-on chicken breast
1/2 cup short or medium grain raw rice
For Garnish
Chopped green onions
Chopped cilantro
Fried shallot or garlic
Soft boiled egg
Thai chili in fish sauce
Sesame oil or chili oil
Sesame seeds
Black pepper