Time: 9 hours 40 minutes
Complexity: easily
Servings: 6

Conji, or juke Congee, also known as Cantonese congee, is a nutritious rice porridge often eaten when feeling under the weather. The simplest version is made with just rice, water, and salt, making it easy to digest and a great base for any flavoring. There are many variations of congee. This recipe focuses on the popular combination of salted pork and century eggs (although this Chinese delicacy can easily be omitted). It's important to allow time for the rice to soak to ensure even cooking and softening, resulting in the desired consistency.

Ingredients:

• 1 cup jasmine rice
• 450 g skinless and boneless pork shoulder, cut into 7-1 cm strips.
• 2 tsp neutral vegetable oil, such as rapeseed (canola)
• 2 century eggs, coarsely chopped, optional*
• 1.5 tsp. granulated sugar
• Freshly ground white pepper
• 1 green onion, cut into 0.5 m pieces (optional)
• 2.5 cm ginger root, peeled and cut into strips (optional)
• Dark sesame oil, to drizzle

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pork shoulder, jasmine rice, green onions, ginger root, sesame oil

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Preparation:

Step 1
• Rinse the rice twice in cold water and drain. Add enough cold water to cover the rice by 2.5 cm. Cover and refrigerate for at least 8 hours and up to 12 hours.
Step 2
• In a medium bowl, combine the pork with 2 teaspoons of salt until completely dissolved, about 30 seconds. Cover and marinate in the refrigerator for at least 8 hours and up to 12 hours.
Step 3
• Add 11 cups of cold water to a 7-liter cauldron and bring to a boil over high heat.
Step 4
• Drain the soaked rice. Add 0.5 teaspoon of salt and neutral vegetable oil and stir with a spatula or spoon until the oil and salt are well distributed and most of the rice grains are broken up.
Step 5
• Rinse the pork under running water to remove excess salt and drain. Add the rice and pork to the boiling water. Bring to a boil, stirring constantly, for about 8 minutes.
Step 6
• Reduce heat to medium-low and simmer, stirring every 10-15 minutes with a wooden spoon, until the mixture thickens, the rice grains break up, and the texture becomes like porridge, 50-70 minutes. To thin, add warm water, 1/4 cup at a time. To thicken, simmer over low heat until the desired consistency is reached, about 5 minutes.
Step 7
• Stir in century eggs, if using, and cook until heated through, about 3 minutes. Add sugar, 1/2 teaspoon white pepper, and salt to taste.
Step 8
• Divide among plates and sprinkle with green onions, ginger and a drizzle of dark sesame oil, if desired.
  
  

  Note

  
  Century eggs (or pi dan in Cantonese) are eggs that have been preserved for several weeks or even months in a clay and salt mixture. The result is a dark green or gray yolk and a black, translucent, gelatinous white. The yolk's flavor is strong and tangy, reminiscent of aged cheese with a slight sulfuric tang, and its creamy texture makes it a great complement to congee. Century eggs can be duck, quail, or chicken eggs. You can buy them online and at most Chinese markets. They are sometimes sold canned. A century egg should be black and translucent.

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