Pork and Thousand Year Egg Congee

Pork and Thousand Year Egg Congee


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About this recipe: This is a cheats version of the classic Chinese congee, which is a rice porridge. It's traditionally served at breakfast, but feel free to enjoy it whenever you want. This recipe is a great way of making use of leftover rice. The rice is simmered with pork, lettuce and preserved duck egg.


Makes: 3 - 4 servings

  • 400g cooked rice, cold
  • 150g pork, finely sliced
  • 4 Romaine lettuce leaves, finely chopped
  • 1 preserved duck egg, shelled and quartered
  • 1 tablespoon cornflour
  • 1 teaspoon vegetable oil
  • 2 teaspoons Shaoxing wine
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon sugar
  • salt to taste
  • 2 spring onions

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Marinate the pork with cornflour, vegetable oil, Shaoxing wine, soy sauce and sugar.
  2. Place the rice into a large pan and add enough water to make up at least 4 times of the volume of rice.
  3. Cover and cook for about 30 minutes or until the rice is soft.
  4. Add the pork and cook over high heat for 3 minutes. Add the egg and cook for a few minutes.
  5. Turn off the heat. Add the lettuce and spring onions. Season with the salt and serve.


Preserved duck eggs are also known as thousand year old eggs. The eggs and shaoxing wine can be purchased in some Chinese/Oriental speciality shops.

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