Congee and Rice Rolls 粥 / 肠粉
Authentic Century Egg and Pork Congee Recipe (Pei Dan Sau Juk Zuk)
Experience the quintessential Cantonese comfort food with this velvety 'Pei Dan Sau Juk Zuk'. This recipe guides you through the traditional method of 'blossoming' rice grains and pairing them with perfectly seasoned lean pork and creamy preserved eggs, accompanied by crispy homemade dough sticks.
- Prep
- 45 min
- Cook
- 90 min
- Serves
- 4
- Level
- Medium
- Per serving
- 485 kcal
Method
Cantonese Name and Meaning - This dish is 'Pei Dan Sau Juk Zuk' (皮蛋瘦肉粥), which translates to 'Preserved Egg and Lean Meat Porridge'. It is the soul of Cantonese breakfast dim sum.
Rice Pre-treatment - Wash 1 cup of jasmine rice until water runs clear. Drain well and mix with 1 tbsp oil and 1 tsp salt. Let this rest for 30 minutes. This breaks down the rice hull, ensuring the grains 'blossom' into a silky texture without commercial blenders.
Making the Youtiao Dough - Combine 250g flour, 160ml water (64% hydration), 8g baking powder, and 4g salt. Knead for 10 minutes until smooth. Cover and let rest for at least 4 hours (or overnight in the fridge). This rest is non-negotiable for gluten relaxation.
Boiling the Congee - Bring 2.4L of water or stock to a rolling boil in a large pot. Add the marinated rice. Maintain a vigorous boil for 15 minutes to keep the grains moving (this prevents sticking and aerates the starch), then reduce to a simmer for 45 minutes.
Preparing the Pork - Marinate thin slices of pork tenderloin with a pinch of salt, white pepper, and 1 tsp cornstarch. Place the pork in a heat-proof dish and set inside your bamboo steamer over the congee pot for 8-10 minutes. Steaming the pork separately keeps it incredibly tender and the congee base clean.
Shaping the Youtiao - Roll dough into a 0.5cm thick rectangle. Cut into 2cm strips. Stack two strips, press the center with a skewer to 'pleat' them together (this count is 1 central indentation). Stretch and deep fry at 375°F (190°C) until golden.
Final Assembly - Dice the century eggs. Add half the eggs and the steamed pork into the congee. Simmer for 5 more minutes. Top with remaining eggs, julienned ginger, and green onions. Serve with sliced youtiao.
Notes
The 1:10 rice-to-water ratio is the gold standard for 'Juk' consistency; do not reduce the water or it will become a thick paste.
Always add the rice to boiling water, never cold, to prevent the starch from settling and burning at the bottom.
For the youtiao, the dough hydration must be exactly 62-64%; too dry and it won't puff, too wet and it won't hold the 'pleated' shape.
To achieve the 'blossomed' rice look, you must maintain a high boil for the first 15 minutes.
