It’s the perfect balance of bold, creamy, and savory notes, with every spoonful packed with umami goodness. The slow-cooked richness of the marinated pork, paired with the unique character of the thousand-year-old egg, makes it a dish that you’ll crave for breakfast, lunch, or even dinner.
Made from scratch, this dish is surprisingly simple yet deeply satisfying. The key is to let the white rice simmer in water until it reaches that perfect soft texture. Add in pieces of century egg, and let the magic unfold. My exciting tips include using a method that cuts the cooking time down to just 30-40 minutes without sacrificing the depth of flavor. Trust me, the result is undoubtedly worth it—better than any offering at a dim sum restaurant.
Pair it with crispy fried dough, flaky scallion pancakes, or your favorite sides, and you’ve got a dish that’s as versatile as it is satisfying. Whether you’re feeding a crowd or seeking solace in a bowl of delish, slow-cooked comfort, this recipe is one you’ll want to revisit time and again.
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✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
What is a Century Egg?
A century egg is a delicacy in Asian cuisines, made by preserving eggs—often duck, chicken, or quail—in a mixture of clay, ash, salt, and tea for weeks or months. Known as bắc thảo in Vietnamese, this ingredient, despite its thousand-year-old nickname, originates from China. Found in stores like 99 Ranch Market and H Mart, its unique process creates a bold flavor that pairs beautifully with dishes like congee.
When I first tried these in congee, I experimented with adjustments to bring out the flavor. Their unique, umami-rich profile works perfectly with the consistency of simmered rice, especially when paired with tender pork. The transformation is a small yet impactful change that adds a ton of character to the final dish.
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Recipe tips
Here are some proven, hands-on tips that’ll help your Century Egg Congee turn out perfectly every time:
- Soak the rice
Soaking the rice isn’t just optional—it’s essential for reducing cook time. Personally, I’ve found that soaking overnight gives the best texture, but even a quick soak in the morning can do wonders.- If you’re pressed for time, you can pulse the rice briefly in a blender—it breaks the rice down just enough to cut down cooking time without affecting its creamy texture.
- This step is critical for a smoother base in your Century Egg Congee, helping release the starch that makes it so silky and velvety.
- Simmer on medium-low heat
Keep the heat steady at medium-low while simmering. From my own experience, using too high a heat makes the congee thicken too quickly, burn at the bottom, or bubble over.- A steady, lower heat helps break down the rice evenly, preventing burnt bits while keeping the congee smooth and silky.
- This is especially important for Century Egg Congee, where the delicate texture of the century eggs must remain intact, without being overcooked.
- Add pork slices carefully
When adding pork slices to your congee, drop them in slowly and stir right away. This will help prevent clumping and ensure an even cook.- Stirring immediately after adding the pork ensures it integrates evenly, keeping the texture of the pork recipe consistent throughout.
- A quick stir also guarantees your pork stays tender, absorbing all the rich flavors of the congee.
- Stir strategically for texture
The more you stir, the thicker the congee becomes. As the rice breaks down and releases more starch, the texture naturally thickens.- Stir gently to achieve the perfect consistency. Over-stirring can make the congee too thick and pasty.
- This is especially crucial for Century Egg Congee, where the creamy texture of the congee complements the soft, savory century eggs without making it too dense.
With these tips, your congee will be creamy, flavorful, and perfectly textured every time!
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Century Egg Taste & Appearance
Century eggs are a unique food. They are loved for their taste and look. The amber and black egg whites have a jelly-like, firm texture. Peeling them feels as satisfying as peeling a soft-boiled or hard-boiled egg. Inside, the grayish-green yolks are creamy, buttery, and rich. They have an earthy flavor with a small touch of saltiness. The smell can be strong—like ammonia or blue cheese. That’s why many people need time to get used to them.
I love the metallic tang and smooth texture of century eggs. They taste amazing when added to congee. In my experience, century eggs and congee make a perfect pair. When I make Cháo Trứng Bách Thảo, the dish balances bold flavors and warm comfort. The century eggs bring out a special taste and add a rich layer to the congee. It makes the dish feel extra special.
When added to any dish, century eggs bring a unique flavor. Their creamy texture can make even simple meals feel extraordinary.
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Century Egg Congee Ingredients
To make the perfect Century Egg Congee Recipe for your daily dish, you I’ll need a mix of carefully selected ingredients that work together to create a comforting dish. Each ingredient plays a special role, so here’s a breakdown of what you’ll need:
- Rice: Choose white rice, whether long, medium, or short-grain. Personally, I love using jasmine rice. It gives the congee that velvety texture, making each spoonful smooth and satisfying.
- Century Eggs: These eggs add a bold, unique flavor to the dish. You only need half an egg per serving, chopped into small pieces. It’s the perfect amount to give the congee that signature taste.
- Water: The key to the perfect texture is the right balance of rice to water. I’ve found that a 1:8 ratio (rice to water) works best. This ensures the congee has that creamy, soup-like consistency.
- Ginger: Fresh ginger brings warmth and spice. It also adds a nice health boost, helping with digestion. The slight heat it provides complements the richness of the congee.
- Chicken Bouillon: For an extra umami kick, I use chicken bouillon. It’s a great alternative to MSG, and I always go for Knorr bouillon because it gives the congee that deep, savory flavor.
- Salt: A pinch of salt brings out the natural flavors, balancing the dish’s overall neutrality. Be careful not to overdo it—just enough to enhance the taste.
- Pork: Ground pork, shaped into tender meatballs or just added in small chunks, gives the congee a hearty texture. I’ve always enjoyed adding pork because it makes the dish feel more complete and satisfying.
- Black Pepper: A dash of freshly cracked black pepper is the finishing touch. It adds a mild layer of warmth and spice to round out the flavors.
When you combine these ingredients, you’ll have a congee that’s not just flavorful, but deeply satisfying. The texture and taste come together perfectly, offering a comforting dish that’s hard to resist. I can honestly say, every time I make this, it feels like a warm hug in a bowl.
Century Egg Congee Toppings
To take your Century Egg Congee to the next level, the right toppings really matter. These simple yet thoughtful additions don’t just add flavor—they also make the dish look more inviting and balanced:
- Century Egg: Even though chunks of century egg are already stirred into the congee, I like to add a few thin slices on top. It gives the dish a finished look and adds another layer of that bold, savory taste.
- Green Onions: A small handful of sliced green onions gives a light onion flavor and a nice crunch. For me, this simple topping always adds a fresh lift that cuts through the richness of the congee.
- Cilantro: If you like a herby, bright contrast, chopped cilantro is a must. I usually add it right before serving—it freshens the bowl and balances the deep flavor of the century egg beautifully.
- Black Pepper: A light sprinkle of black pepper at the end gives just the right bit of warmth and subtle spice. I always keep this for last, right before the first spoonful.
These toppings might seem small, but together, they turn a basic bowl into something layered and deeply comforting. Every time I’ve added them, even friends new to Century Egg Congee ended up loving the extra burst of flavor and texture.
How to Make Century Egg Congee
Step 1: Create the Pork Mixture
Let’s start with the pork! In a bowl, mix ground pork with chicken bouillon and black pepper, ensuring the seasonings are evenly combined. This step is crucial because it enhances the pork with a rich, umami depth that seeps into the congee as it cooks. I remember the first time I made this dish—I didn’t mix the seasoning well enough, and some bites lacked flavor while others were too salty. Lesson learned! Now, I always take my time to combine everything properly. Set the mixture aside while we prepare the base.
Step 2: How to Make Congee
Now, onto the heart of the dish—the congee. In a pot over medium heat, add rice, water, ginger, chicken bouillon, and salt. Bring it to a boil and let it cook uncovered for about 20 minutes. This step is key to achieving that smooth, velvety consistency congee is known for. One pro tip: stir occasionally to prevent the rice from sticking to the bottom. When I first started making congee, I thought it was difficult to get the texture just right. But after a few tries, I realized that patience and occasional stirring make all the difference.
Step 3: Add Pork & Century Egg
Here’s where the flavors come together! Take small spoonfuls of the seasoned pork mixture and gently drop them into the simmering congee. You can shape them into tender meatballs or leave them as smaller chunks—it’s all about personal preference. Once the pork is in, add the century egg pieces and let everything simmer. The century egg’s creamy texture and deep umami flavor blend beautifully with the congee. I used to be unsure about century egg, but once I tried it in this dish, I was amazed by how well it complemented the other ingredients.
Step 4: Adjust to Your Liking
Let the congee simmer for another 10 minutes, allowing the flavors to fully develop. If it feels too thick, add a bit more water; if it’s too thin, let it cook a little longer. Taste and adjust the seasoning as needed. The balance of the rich pork, silky congee, and creamy century egg creates a dish that is both comforting and packed with depth. Once you get the consistency just right, you’ll understand why this dish is a beloved staple in so many households.
With these steps, you’ll have a warm, hearty bowl of Century Egg Congee that’s perfect for any occasion. Give it a try—I’d love to hear how yours turns out! 🍲
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Leftovers & Storage
Keeping your Century Egg Congee fresh is easy and helps reduce food waste. You can safely store it for 3 to 4 days in the fridge. Just transfer any extra congee into a sealed, airtight container to lock in the flavor and keep it from drying out.
When you’re ready to enjoy it again, you’ve got two reheating options. One is using a pot on the stove over low heat, which I prefer because it gives you more control. The other is quicker—just heat it in the microwave.
Now here’s something to expect: as it sits, the rice in the congee will soak up more liquid. Also, some moisture evaporates while reheating. So the texture might feel thicker than when it was freshly cooked. I’ve run into this plenty of times, and my go-to fix is simple—just stir in a bit of warm water until it loosens up to the consistency you like. This small tip makes a big difference, especially if you’re storing a large batch. It keeps the congee smooth, creamy, and just as comforting as when you first made it.
Century Egg Congee with Pork (Cháo Trứng Bách Thảo)
Description
Warm, nourishing, and deeply flavorful, Century Egg Congee with Pork—also known as Cháo Trứng Bách Thảo—is a classic Asian comfort food that combines the savory depth of preserved century eggs, tender bits of ground pork, and silky, slow-cooked rice porridge. This traditional dish is known for its rich umami profile, creamy texture, and delicate balance of flavors, making it a perfect choice for breakfast, lunch, or a soothing meal when you're feeling under the weather.
In this recipe, I’ll guide you through each step with personal tips I’ve picked up over years of experience. From choosing the best rice (spoiler: jasmine is my favorite for its smooth finish) to mastering the texture and topping it with fresh herbs, you’ll get everything you need to make a bowl that’s just like the ones served in Vietnamese or Chinese home kitchens.
Whether you're already a fan of century eggs or just curious to try something new, this congee offers a gentle introduction—creamy, comforting, and packed with flavor. Each spoonful delivers warmth, heartiness, and that nostalgic taste of home.
Ingredients
Congee
Pork Mixture
Recipe Toppings
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Soaking the rice helps a lot.
I always soak the rice for at least 1–2 hours before cooking. This makes the grains break down faster and gives the Century Egg Congee with Pork a smoother texture with less cooking time. - Balance the flavors gently.
Century eggs already bring a deep, salty umami flavor. I’ve found that just a pinch of salt and a light hand with seasoning keep the dish balanced. - Pork texture matters.
Use fresh ground pork for the best results. I like forming tiny meatballs so the pork stays tender and doesn't get lost in the porridge. It also makes each bite more satisfying. - Control the heat while cooking.
Simmer the congee slowly over medium-low heat. This avoids burning at the bottom and lets the flavor from the pork and century eggs gently infuse into the rice. - Customize your toppings.
Don’t skip the garnishes! A few extra slices of century egg, chopped green onion, and cilantro give your Century Egg Congee with Pork a restaurant-style finish at home. - Reheat with care.
When storing leftovers, expect the congee to thicken. Just add a splash of hot water while reheating to loosen it up—it's what I do every time!
