Ingredients Jump to Instructions ↓

  1. 1 cup uncooked short-grain white rice

  2. 1 tablespoon vegetable oil

  3. 6 cups water

  4. 1 cube pork bouillon cube

  5. 2 cups char siu (Chinese roast pork), diced

  6. 6 green onions, chopped

  7. 2 cups water

  8. 2 preserved duck eggs (century eggs), peeled and diced

Instructions Jump to Ingredients ↑

  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.


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