Congee with Century Egg and Pork (Pei Dan Sou Yuk Zhou)

Pei Dan Sou Yuk Zhou is a classic Cantonese rice congee and one of the most comforting dishes in Chinese cuisine. This silky, smooth rice porridge is made by simmering jasmine rice in chicken or pork bone stock for one to two hours, stirring frequently, until the rice breaks down completely and the mixture becomes a creamy, velvety consistency. The iconic toppings are century egg — a preserved egg with a dark, gelatinous translucent white and a creamy, rich yolk — and finely shredded salted pork that has been marinated overnight in soy sauce and sesame oil. These toppings are added to individual bowls of piping hot congee, where the century egg gently melts into the porridge. Finishing garnishes of julienned ginger, chopped scallions, fried dough sticks, and a drizzle of sesame oil round out the bowl. This congee is traditionally eaten for breakfast, but is equally beloved as a light dinner or restorative meal when feeling unwell.