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Overview

Century Egg Congee

Pi Dan Shou Rou Zhou, Preserved Egg and Pork Congee, Thousand-Year Egg Congee

This century egg congee recipe is pi dan shou rou zhou, the Cantonese breakfast classic: jasmine rice simmered long and slow until it breaks down into a silky porridge, with lean pork and century egg — duck eggs preserved until their whites turn dark and jelly-like — stirred through at the end. It is nothing like chicken congee: there is no chicken here at all, just pork, preserved egg, ginger and white pepper, with crisp youtiao on top for crunch. One serving is about 545 g.

Congee has been eaten in China for thousands of years — rice simmered in far more water than usual until the grains break down into a smooth porridge. Century eggs are duck eggs preserved for several weeks in a mixture of clay, ash, salt and quicklime, which turns the white dark brown and jelly-like and gives the yolk a creamy, strongly flavoured centre. The pairing of century egg with lean pork in congee is a Cantonese classic, served for breakfast and in dim sum restaurants across Guangdong and Hong Kong, where it is ordered as pi dan shou rou zhou.

Pairs well with: Youtiao, white pepper & hot tea

Provenance

China flag China

Cantonese Heritage

East & South Asia

Time Dedication

1h 30m

15m prep • 75m cook

Batch Yield

4 Servings

325 kcal per serving

1 serving ≈ 545 g

Technical Skill

Easy

Easy (One Pot)

Meal Timing & Digestive Fit

Breakfast

Prime Morning Fit

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Inappropriate

Soups & Broths Occasions: Breakfast, dim sum mornings, gentle meals when unwell, cold mornings Cost: Low — about $2–3 per serving at home
Tags: Pork Egg Rice Savory Soup
A bowl of white century egg congee topped with crisp fried youtiao and spring onions

Cantonese Heritage

Photo: Alpha, CC BY-SA 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

Real century egg congee is simmered until silky, with the pork and preserved egg stirred in only at the end — and the youtiao always added at the table.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 30m
P

Prep Stage: Rinse the Rice & Dice the Egg

15 Mins • Rinsing & Dicing

Rinse the 150 g jasmine rice 3–4 times until the water runs clear — this is what makes the congee silky instead of gluey. Slice the 200 g pork loin thinly, peel and dice the 2 century eggs, and cut the 15 g ginger into fine matchsticks. Have the 1.8 litres of water measured and ready: congee needs its full measure of water from the start.

Maestro Tip: Rinse the century eggs after peeling: the alkaline coating left on the shell can taste soapy if it is not washed off.

  1. 1

    Start the Congee

    10 Mins High heat to boil, 100°C (212°F)

    Put the rinsed rice and the 1.8 litres of water in a large, heavy pot and bring to a rolling boil over high heat, stirring once so the rice does not stick to the bottom. The pot must be large — congee bubbles up and boils over easily.

    Use a pot at least twice the volume of the water. Congee foam rises fast and a boil-over is almost guaranteed in a small pot.

    Done when: Water is at a rolling boil with the rice moving freely.

  2. 2

    Simmer Until Silky

    60 Mins Low simmer, about 95°C (200°F)

    Turn the heat down to the lowest simmer, put the lid on ajar, and cook for 60 minutes, stirring every 10 minutes so the rice does not catch. The grains should break down completely into a smooth, creamy porridge that falls off the spoon in ribbons. If it gets too thick, add a splash of hot water; if it is too thin, simmer with the lid off for 10 minutes more.

    Stirring every 10 minutes is not optional: rice settles, sticks and burns on the bottom, and one scorched patch ruins the whole pot.

    Done when: Smooth, creamy porridge with no whole grains left.

  3. 3

    Add the Pork and Century Egg

    10 Mins Simmering, about 95°C (200°F)

    Stir the sliced pork and the diced century eggs into the hot congee with the julienned ginger. Simmer for 5 minutes more, stirring gently, until the pork turns white and is cooked through to 74°C (165°F) and the egg pieces are warmed and evenly spread through the porridge. Season with the 3 g salt and the 2 g white pepper — taste first, because the century egg is already salty.

    Add the egg late, not early: stirred in at the end it keeps its dark colour and creamy texture; boiled for an hour it turns grey and rubbery.

    Done when: Pork is white and cooked through; egg pieces are soft and dark.

  4. 4

    Serve with Youtiao and Spring Onions

    5 Mins Serve hot, about 75°C (167°F)

    Ladle the congee into 4 bowls. Scatter the sliced spring onions and the torn youtiao over the top, add a few drops of sesame oil to each bowl, and put the soy sauce on the table for anyone who wants it. Eat it hot, with a spoon, while the youtiao is still crisp.

    Add the youtiao at the table, not in the pot — it soaks up the porridge and goes soft in under a minute.

    Done when: Hot bowls topped with crisp youtiao and green spring onions.

Finishing Touches & Plating

Serve the congee steaming hot, with the youtiao crisp on top and the century egg dark against the white porridge. It is breakfast food in Cantonese homes — gentle, warming and deeply savoury — and it is at its best eaten slowly, with hot tea.

Nutritional Physiology & Benefits

Nutrition

Energy

325

kcal / serving

Protein

18g

Complete AA

Carbs

39g

Complex

Fats

10g

Healthy

Per serving (4 servings · 1 serving ≈ 545 g)
Energy325 kcal
Protein18 g
Carbohydrates39 g
Fat10 g
Fibre1.1 g
Sugar0.6 g
Sodium695 mg
Per 100g
Energy60 kcal
Protein3.4 g
Carbohydrates7.1 g
Fat1.9 g
Fibre0.2 g
Sugar0.1 g
Sodium128 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: B vitamins and iron from the pork and century egg, vitamin C from the spring onions; the congee itself is mostly rice and water. Nutrition is estimated.

Gentle on the Stomach

Rice cooked long in water breaks down into a soft, easily digested porridge — which is why congee is the food Cantonese families serve when someone is unwell or tired.

Protein from Pork and Egg

About 18.4 g of protein a serving from the lean pork and the century egg, which makes this century egg congee recipe a genuinely sustaining breakfast.

Fresh Ginger Warmth

The julienned ginger adds warmth and a clean, peppery note that cuts the richness of the preserved egg without adding fat or salt.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Youtiao (Fried Dough Sticks)

Crisp, airy fried dough is the classic congee partner: torn over the top, it soaks up a little porridge while staying crunchy — the contrast is the whole point.

Steamed Buns (Mantou)

A plain steamed bun on the side soaks up the porridge and turns a light breakfast into a fuller one.

Drinks

Hot Chinese Tea

Unsweetened hot tea cleanses the palate between spoonfuls and is how congee is always served in Cantonese breakfasts.

Vegetables

Pickled Vegetables

A small dish of sharp pickled mustard greens or cucumber cuts through the mild, creamy porridge with acid and crunch.

Complete menu

Serve the congee with crisp youtiao, a small dish of pickled vegetables, hot Chinese tea and a steamed bun — a full Cantonese breakfast at home.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Boiling the Century Egg for an Hour

Century egg added at the start and boiled for the full simmer turns grey, rubbery and bitter. Stir it in only in the last 5 minutes. This is general food-safety information, not medical advice.

Salting Before Tasting

Century eggs are preserved in salt and alkali, so they are already salty — seasoning the congee before the egg goes in almost always oversalts it. Taste after the egg is in, then season. This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA gentle, warming breakfast — light in calories and easy to eat, suitable most mornings.
  • ChildrenChildren usually like the mild porridge but may balk at the dark egg — start with a small bowl and plenty of youtiao.
  • ElderlySoft, warm and easy to chew and swallow — an excellent breakfast for older people, with the pork cut small.
  • Pregnant womenGenerally suitable; the pork is cooked through and the egg is preserved, not raw — keep the portion modest; ask your clinician.
  • Breastfeeding womenGenerally suitable; the protein is useful and the porridge is gentle — a modest portion is wise.
  • AthletesAbout 18.4 g of protein a serving makes it a decent light breakfast, though the 325 kcal is low for a training day — add an extra egg or a bun.
  • Weight gainA light choice — at 325 kcal it is not enough on its own for weight gain; add youtiao and a steamed bun.
  • Weight lossAt 325 kcal a serving, this is a good weight-loss breakfast: filling, warm and low in fat — just go easy on the youtiao.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 38.6 g of carbohydrate a serving, mostly from the rice — a moderate amount; take a smaller bowl and more pork; ask your clinician.
  • High blood pressureAt about 695 mg of sodium a serving, this is moderately salty — do not add extra soy sauce; ask your clinician if you are on a sodium limit.
  • Kidney diseaseMild and low in fat — generally well tolerated, but the sodium is moderate; ask your clinician.
  • GoutEat occasionally and in small portions — pork and egg are moderate in purines; ask your clinician.
  • Stomach issuesSoft, warm and easy to digest — one of the gentlest breakfasts for a sensitive stomach; skip the white pepper if it bothers you.
  • Cardiovascular diseaseLow in fat and modest in sodium, so this fits a heart-friendly pattern better than most breakfasts — keep the youtiao small.
  • Fatty liverLow in fat and gentle — a reasonable choice in small portions; ask your clinician.
  • Food allergiesContains egg, soy and gluten (youtiao is wheat dough) — skip the youtiao for a gluten-free bowl. Century eggs are preserved, not raw.
  • Special therapeutic dietsLow in fat and easy to digest, so it suits several therapeutic diets — ask your clinician or dietitian before eating it regularly.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in an airtight container.
In the fridge
Cooked congee 3 days; keep the youtiao separate.
In the freezer
Congee 1 month; freeze without the egg or toppings.
How to reheat
Reheat gently on the stove with a splash of water, stirring often, until it reaches 74°C (165°F); add fresh egg, spring onions and youtiao after reheating.
Freezing recommended
Yes, the plain congee, for up to 1 month.
Signs it has spoiled
Sour smell, a skin that will not stir back in, or a grey, slimy surface.

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