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Century Egg Minced Meat Porridge

A comforting Singapore-style century egg minced meat porridge — slow-simmered rice congee studded with silky century egg and savoury minced pork, finished with sesame oil and spring onion.

Century Egg Minced Meat Porridge

About this dish

Century Egg Minced Meat Porridge is the kind of bowl you find at kopitiams, heartland hawker centres and home kitchens across Singapore when someone wants something warming and familiar. This Singapore-style congee blends smooth, velvety rice porridge with minced pork seasoned like a zi char stall and the distinctive creaminess and umami of century egg — perfect for supper after a late shift in the CBD or a quiet family dinner in the heartlands.

The porridge is gently simmered until the rice breaks down and becomes luxuriously thick; minced pork is quickly marinated and cooked to give bursts of savoury texture, while century egg is added late so its preserved yolk and translucent jelly bring contrast in both flavour and mouthfeel. Typical local touches — a drizzle of sesame oil, a scatter of chopped spring onions, fried shallots, and a side of sambal or achar — lift the whole bowl into hawker-food territory.

Ideal for busy parents, convalescing relatives, or anyone craving comfort, this recipe works in a pot on the stove or in a rice cooker with a porridge setting. Serve it in modest bowls for a casual family spread or for supper with a side of you tiao (fried dough) and icy barley water. Leftovers reheat well with an extra splash of hot water, so it’s also a reliable next-day lunch option for a kopitiam-style makan moment at home.

Ingredients

  • 150 g jasmine rice (rinsed until water is mostly clear)
  • 1.2 L chicken stock or water (use low-sodium stock for gentler seasoning)
  • 250 g minced pork (lean or 80/20 mixture)
  • 2–3 century eggs (pidan), peeled and cut into wedges
  • 1 thumb (about 20 g) fresh ginger, julienned
  • 2 cloves garlic, finely minced (optional)
  • 1 tbsp light soy sauce (for marinating minced pork)
  • 1 tsp sesame oil (for marinating minced pork)
  • 1 tsp cornflour (to tenderise the minced pork)
  • 1 tsp sugar (balances flavours)
  • 1 tsp salt (adjust later to taste)
  • 1/2 tsp freshly ground white pepper (plus extra at the table)
  • 1 tbsp cooking oil (vegetable or peanut) for frying minced meat
  • 2 spring onions, thinly sliced (for garnish)
  • 2 tbsp fried shallots (for garnish)
  • 1 tsp toasted sesame oil (to finish the congee)
  • 1 tbsp light soy or fish sauce (to adjust seasoning while simmering)
  • Optional: 1 tbsp minced preserved radish (chai poh) for extra savoury notes
  • Optional: sambal chilli or chopped red chilli and vinegar on the side
  • Optional: you tiao (fried dough sticks) to serve alongside

Step-by-Step Method

  1. Rinse the rice under cold water until the water runs mostly clear, then drain.
  2. In a large pot or saucepan combine the rinsed rice and 1.2 L chicken stock (or water). Bring to a rapid boil over high heat, then reduce to a low simmer and partially cover with a lid. Stir occasionally to prevent sticking.
  3. While the rice simmers, marinate the minced pork: mix minced pork with 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp cornflour, 1 tsp sugar and 1/4 tsp white pepper. Let sit for 5–10 minutes.
  4. Heat 1 tbsp oil in a wok over medium-high heat. Add minced garlic (if using) and quickly stir until fragrant, then add the marinated minced pork. Stir-fry until just cooked through and slightly browned, breaking up any clumps. Remove from heat and set aside.
  5. After the rice has simmered for about 25–30 minutes and the congee has loosened and thickened, taste and adjust the texture: add extra hot water or stock if it’s too thick. Season lightly with salt and a splash of light soy or fish sauce, then simmer on low.
  6. Stir the cooked minced pork into the porridge and continue to simmer for another 5 minutes so the flavours meld. If you added preserved radish (chai poh), stir it in now for extra savoury depth.
  7. Lower the heat and gently fold in the sliced century egg (add at the end to keep their texture) and julienned ginger. Heat through for 1–2 minutes — do not overcook the century egg or it will disintegrate.
  8. Finish with a drizzle of toasted sesame oil and a grind of white pepper. Ladle into bowls and top with chopped spring onions and fried shallots. Serve immediately with sambal chilli, achar or you tiao on the side.
  9. Taste and adjust with more light soy, white pepper or a pinch of sugar if needed — like at a zi char stall, small tweaks make a big difference.

Tips & Serving Ideas

  • Use low-sodium chicken stock or water to better control saltiness; you can always add more light soy or fish sauce later like chefs at a zi char stall.
  • If short on time, cook the rice first in a rice cooker and then turn to the porridge setting, adding extra stock to reach desired consistency.
  • Adjust the porridge thickness by adding hot water when reheating — porridge thickens as it cools and when stored overnight.
  • Buy century eggs from wet market stalls or larger supermarkets (NTUC, Cold Storage, Sheng Siong); if you prefer milder flavour, use two eggs instead of three.
  • For smoother minced meat texture, briefly marinate with cornflour and a touch of oil; sear on medium-high heat to get small caramelised edges for extra flavour.
  • Control heat: bring to boil on high, then maintain a gentle simmer to avoid stubborn rice sticking to the pot — stir every 5–10 minutes.
  • Make-ahead tip: store porridge in the fridge and reheat with a splash of boiling water or stock. Avoid freezing congee with century eggs; add fresh eggs after reheating for best texture.

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