Congee is a type of rice porridge popular in Asian countries, it has a lot of variations across the region where different meats, eggs and vegetables are added but one ingredient always remain which is rice. A dish that can be consumed as a breakfast item, supper or even as a snack like the Philippine arrozcaldo.
The origin of this dish is not well documented but history says that this type of dish are served during times of famine during the early days, it is also prepared when there is a big number of patrons visiting a temple. The reason behind serving this during those times is because rice can be stretched by overcooking it giving it more volume resulting to feeding more people. Congee is not just popular as a dish feeding a huge amount of people, it was also used to feed young infants as this dish is so soft a baby’s digestive system can easily handle it.
For this post we will be featuring the Cantonese congee, which is made out of century eggs, salted duck eggs, lean pork and spring onions. A rice porridge not just popular in China but in other parts of Asia as well like in the Philippines and Malaysia.