Congee with century eggs
Description
Congee, also known as 'jook' in Cantonese, is a type of rice porridge that has been a staple in Chinese cuisine for centuries. It originated in China, potentially as far back as the Zhou Dynasty (c. 1046–256 BCE) as a means to stretch a rice supply.
The dish is also ingrained in Chinese culture and tradition. For instance, it is often served at breakfast or late-night meals, and is a common offering at temples. Moreover, congee is traditionally eaten when one is ill as it is easily digestible and nutritious.
In the Cantonese region, lean pork and century eggs are popular additions to congee.