Cantonese Sampan Congee
Silky rice porridge loaded with shrimp, chicken, and preserved egg, finished with crispy shallots and fresh scallions. A showstopping Cantonese classic that feels luxurious but comes together in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 1 cup long-grain white rice
- 8 cups chicken stock
- 3 tbsp ginger, sliced thin
- ½ lb boneless chicken thigh, cubed
- ½ lb shrimp, peeled and deveined
- 2 whole preserved century egg, chopped
- 2 whole salted duck egg, halved
- 4 whole scallions, white and green parts separated, chopped
- ½ cup crispy fried shallots
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 pinch salt and white pepper to taste
Instructions
- 1
Rinse rice under cold water until water runs clear. Drain well.
- 2
Pat chicken and shrimp dry with paper towels. Season lightly with salt.
- 3
Bring stock to a boil in a large pot over high heat, ~5 minutes.
- 4
Add rinsed rice and ginger slices to boiling stock. Return to a boil.
- 5
Reduce heat to low. Partially cover and simmer 30 minutes, stirring occasionally.
- 6
Rice should be completely broken down and porridge creamy. Stir in chicken pieces.
- 7
Simmer uncovered 4 minutes until chicken is just cooked through.
- 8
Add shrimp and stir gently. Simmer 2 minutes until shrimp turns opaque.
- 9
Fold in chopped century egg, soy sauce, and sesame oil. Season with salt and white pepper.
- 10
Ladle congee into bowls. Top each with a salted duck egg half and scallion whites.
- 11
Sprinkle with crispy shallots and scallion greens. Serve hot.
Tools you’ll need
- large pot with lid (6-quart minimum)
- wooden spoon
- measuring cups and spoons
- paper towels
- soup bowls
- ladle
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