Three-Treasure 'Jidi' Congee
及第粥 · jí dì zhōu
My grandfather in Foshan—a retired school principal—named this ‘Jidi’ (‘passing the imperial exam’) because he served it to students before exams. He always added a sliver of pork liver ‘for sharp thinking’ and a pinch of white pepper ‘to wake the brain’.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- short-grain white rice短粒白米🛒 local120 g
- lean pork loin, thinly sliced then shredded猪里脊肉，薄片切丝🛒 local150 g
- pork liver, very thin slices (optional but traditional)猪肝，极薄片（传统可选）🛒 local80 g
- century egg (pidan), peeled and chopped皮蛋（松花蛋），去壳切碎🏮 asian1 large (80 g)
- fresh ginger, finely grated鲜姜末🛒 local20 g
- white pepper, freshly ground现磨白胡椒粉🛒 local1.5 g
short-grain white rice: Rinse well; soak 30 minutes for creamier texture
pork liver, very thin slices (optional but traditional): Soak in cold water 10 min to remove blood; pat dry before slicing. Substitute chicken breast if pork liver unavailable.
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Instructions
1Rinse rice and soak in 750 ml (3¼ cups) cold water for 30 minutes. Drain, reserving soaking water.
泡米留水
2In a bowl, combine pork shreds, 1 tsp grated ginger, ½ tsp white pepper, and 1 tsp light soy sauce. Marinate 10 minutes.
肉丝先腌
3Bring reserved soaking water and rice to a vigorous boil in a heavy pot. Reduce heat to low, cover partially, and simmer 30 minutes, stirring occasionally.
半盖慢炖
4Add marinated pork and pork liver (if using). Stir gently and simmer 5 minutes until pork turns opaque and liver loses its raw pink tint.
肉肝同煮
🔍 Look for Low heat 5 分钟 · 5 minutesVisual: 肉丝散开不结块；肝片呈均一浅褐色Pork shreds are separated and no longer clumped; liver slices turn uniform pale brown
You know it's right when: 肝片表面光泽消失，呈现哑光质感Liver surface loses glossy sheen and appears matte
5Fold in chopped century egg and remaining ginger. Simmer 2 more minutes. Season with extra white pepper to taste.
皮蛋最后拌
Tips
- · If using pork liver, slice it while partially frozen—it’s easier to cut paper-thin.
- · This congee tastes even better the next day; reheat gently with a splash of water.
- · Traditional garnish: fried shallots and dried shrimp (sub: toasted sesame seeds if unavailable).
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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