Make congee at home with these three delicious and comforting dishes

We all know the delight of biting into our favorite comfort food. And today we are talking about one of the ultimate comfort foods, congee, a type of rice porridge, which has its origins in Ancient China. Food expert, Mary Tang shares three different versions to make at home. Watch the video to learn the history behind this ancient porridge dish and scroll on to snag her recipes. 

Cantonese century egg and lean pork congee

The century egg which has many names like thousand-year-old eggs is preserved duck eggs. It has a long history in China and they were coated in a clay mixture to preserve and cure the eggs, which changes the texture and colour. 

Easy Korean dakjuk (Korean chicken rice porridge)

This version is quick to make using leftover rotisserie chicken, sauteed carrots and celery, a chicken carcass, and bones to make stock, and the meat is shredded and added at the end. Soak the rice overnight to speed up the cooking time. 

Veggie lugaw (Filipino vegetable congee)

In the Philippines, they also have their version of rice porridge called “Lugaw” which was adopted by Chinese migrants. Also popular for breakfast, as a light meal, and also made when someone isn’t feeling well.