A classic Cantonese breakfast porridge (Jook). Rice is boiled in plenty of water or stock until the grains break down completely into a creamy, silky white soup. It is savory and comforting, flavored with marinated lean pork strips and distinctive century eggs (preserved duck eggs), topped with crispy youtiao (dough sticks) and ginger.
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11 items
the pork_tenderloin strips with soy_sauce, cornstarch, and a pinch of white pepper. Let sit for 15 minutes.
Bring the water (or stock) to a boil in a large pot. Add the jasmine_rice.
heat to , partially cover, and cook for 45-60 minutes, stirring occasionally to prevent sticking. The rice should disintegrate into a thick porridge.
Add the pork strips to the bubbling congee, stirring vigorously to separate them. They will cook quickly in 2-3 minutes.
Stir in about half of the century_eggs and cook for another minute.
Season with salt and white_pepper to taste.
Serve hot, topped with remaining century egg, julienned fresh_ginger, chopped green_onions, and a drizzle of sesame_oil.
