Yuk Gon Congee

Congee — jook in Cantonese — is the ultimate Cantonese comfort food, a silky rice porridge that soothes the sick, warms the cold and satisfies at any hour. This version uses long-simmered pork bones for the stock and is finished with preserved century egg and ginger for the classic 'pei daan sau yuk jook' (century egg and pork congee) beloved across Hong Kong.

Serves: 4

Ingredients

Congee Base

• 200g (1 cup) jasmine rice, washed
• 1.5 litres (6 cups) pork bone broth or chicken stock
• 500ml (2 cups) water
• 300g (10 oz) lean pork loin, thinly sliced
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch

To Finish

• 2 century eggs (pei daan), peeled and quartered
• 30g (1 oz) fresh ginger, finely julienned
• 3 spring onions, thinly sliced
• 2 tbsp (30ml) soy sauce, to taste
• White pepper, to taste
• 2 tbsp (30ml) sesame oil
• Fried shallots, to garnish
• You tiao (Chinese cruller), to serve

Instructions

1. Marinate sliced pork in soy sauce, sesame oil and cornstarch for 15 minutes.
2. Combine rice, stock and water in a large pot. Bring to a boil, then reduce heat to the lowest setting. Simmer uncovered, stirring every 10 minutes, for 60-75 minutes until rice grains have completely broken down into a silky, thick porridge.
3. When congee reaches the right texture, increase heat to a gentle simmer. Add marinated pork slices in one layer and stir gently — they will cook in about 2 minutes. Do not overcook or the pork will toughen.
4. Add century egg pieces and half the ginger. Season with soy sauce and white pepper.
5. Ladle into deep bowls. Garnish with remaining ginger, spring onions, fried shallots and a drizzle of sesame oil. Serve with you tiao for dipping.

Cook's Notes: The key to silky congee is patience — resist the urge to rush with high heat. A splash of oil added to the rice before cooking helps break down the grains faster. Century eggs can be an acquired taste; pickled ginger makes a gentler substitute.