Description
A congee where raw rice is simmered in chicken/pork broth for hours until the grains dissolve, loaded with luxurious toppings like pork liver, shrimp, squid, and century eggs.
Restaurants serving Taiwanese Cantonese Congee
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raw rice
- Century egg(Pidan)
- Pork liver
- Shrimp
- Squid
- Youtiao
Instructions
- [Authentic Recipe]
- [Congee Base] Wash raw rice, massage with a little oil and salt, rest
- mins (secret to breaking rice structure for velvetiness). Boil chicken/pork broth in a large pot, add rice. Simmer on high for 1-
- hours, stirring constantly until grains completely dissolve into a thick 'paste'.
- Transfer one serving of the base to a small pot and heat.
- Toss in minced pork, thinly sliced pork liver, peeled shrimp, squid, and finely chopped 'Pidan (century egg)', cooking briefly (do not overcook).
- Crack a raw egg into a bowl, pour the boiling hot loaded congee over it to soft-boil the egg.
- Top with Youtiao (fried dough pieces), scallions, white pepper, and sesame oil.
Learn more Spice, substitutes, tips
Key spices
White pepper and fermented Century Egg aroma
Substitutes at Japanese supermarkets
Cold rice and chicken broth (pulse lightly in blender)
Pairing
Xiaolongbao or Shaobing
Trivia
[For Everyone] Originated in Guangdong (Hong Kong), but completely established in Taiwan as breakfast or sick-day nutrition. More of a 'rice potage' than porridge. The richness of pork liver and century egg dominates the deep flavor.
Eating tips & etiquette
[Unique Eating] Break the bottom egg—soft-boiled by the heat—with a spoon, mix everything into a velvety golden color, and slurp it with the crispy Youtiao!
Allergen
Egg, Pork, Shrimp, Squid, Soy, Wheat (Youtiao)