Ingredients: Fish Maw  (Dried Fish Bladder): 150g Fish maw adds a gelatinous texture to the congee and absorbs flavors well. Sea Cucumber...

Ingredients: For the congee base: Sliced Pork : 100g Adds protein and flavor to the congee. Pork Liver : 100g Provides a creamy texture...

Ingredients: Century Eggs : 2 These add a unique savory, slightly fermented flavor and creamy texture to the congee. Lean Pork : 300...

Ingredients: A. For the Fish Fillet: Grouper fish fillet  (400g): Grouper is a lean, firm fish that stays tender when cooked in congee....

Ingredients: Dried scallops  (50g): These scallops provide a concentrated umami flavor, rich in glutamates that enhance the savoriness of...

Ingredients: Deboned chicken thighs  (200g): Chicken thighs are rich in fats and flavor. Using boneless meat helps the chicken cook...

Ingredients: Mushrooms  (100g): Adds umami and a chewy texture. Mushrooms are high in glutamates, which enhance the savory flavor of the...

Ingredients: For the meat and soup base: 100g pork slices (muscle tissue provides protein and flavor) 100g pork liver (rich in iron and...

Everyone has different preferences, and the texture of congee can vary as well. For example, Cantonese congee is typically thicker, while...