Chinese Yam and Lean Pork Congee
山药瘦肉粥 · shān yào shòu ròu zhōu
This was my mother's 'stomach day' congee — whenever anyone in the family came down with a cold or had eaten too much rich food the night before, she'd put on a pot of this and call it medicine. The yam breaks down into the rice water and gives the whole bowl a quiet, milky sweetness.
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🛒 local100 g
- lean pork loin, thinly sliced猪里脊，切薄片🛒 local150 g
- Chinese yam (nagaimo), peeled and cut into 2 cm chunks山药，去皮切2厘米块🏮 asian250 g
- fresh ginger, finely shredded鲜姜，切细丝🛒 local12 g
- scallion, thinly sliced小葱，切细🛒 local20 g
- light soy sauce生抽🏮 asian15 ml
- cornstarch玉米淀粉🛒 local5 g
- white pepper, freshly ground现磨白胡椒粉🛒 local1 g
short-grain white rice: Rinse until the water runs clear, then soak 30 minutes
Chinese yam (nagaimo), peeled and cut into 2 cm chunks: Wear gloves when peeling — the sap itches. Available frozen and peeled in most Asian markets
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Instructions
1Rinse the rice until the runoff is clear, then soak it in 1 L (4¼ cups) cold water for 30 minutes. Do not drain.
淘净泡透
🔍 Look for Low heat 30 分钟 · 30 minutesVisual: 米粒呈粉白不透明，水略带乳白Rice grains look chalky-white and opaque, water is slightly milky
You know it's right when: 用指甲轻掐米粒即碎A grain crushes easily between your fingernails
2Toss pork slices with cornstarch, half the ginger and 1 tsp of the soy sauce. Rest 10 minutes while the rice comes to a boil.
肉片先腌
🔍 Look for Low heat 10 分钟 · 10 minutesVisual: 肉片油亮微滑，片片分明Pork looks glossy and slightly slippery, each slice separate
You know it's right when: 按压时手感爽滑而非发黏Slices feel silky rather than sticky when you press them
3Bring the rice and its soaking water to a boil over high heat, then drop to medium-low and simmer uncovered for 20 minutes, stirring every 5 minutes.
沸后转小火
🔍 Look for Medium-low 20 分钟 · 20 minutesVisual: 米粒两端开始裂开，水变浑浊带浆Grains begin to split at the ends; the water turns cloudy and starchy
You know it's right when: 勺子刮锅底略有阻力——在粘底前搅动Spoon scrapes the pot bottom with slight resistance — stir before it catches
4Add the yam chunks and remaining ginger. Simmer 15 minutes, stirring gently, until the yam is tender at the edges and the congee is creamy.
山药中途下锅
🔍 Look for Medium-low 15 分钟 · 15 minutesVisual: 山药块边角发亮微透，粥体浓稠呈象牙白Yam pieces look waxy and slightly translucent at the corners; congee is thick and ivory
You know it's right when: 勺子能在锅中央短暂立住再慢慢歪倒A spoon stands briefly in the centre of the pot before slowly leaning over
5Scatter in the pork slices and stir to separate. Cook 3–4 minutes until just opaque — do not overcook.
肉片最后下
🔍 Look for Medium-low 3–4 分钟 · 3–4 minutesVisual: 肉片浅白细嫩，悬浮在绵滑粥中Pork is pale and tender, suspended in the creamy porridge
You know it's right when: 无粉色残留，勺子轻压即断No pink remains and the slices still yield easily to a spoon
6Season with remaining soy sauce and white pepper. Turn off the heat, stir in scallion, and serve hot.
关火撒葱花
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 象牙白粥中有浅色山药块、细嫩肉片与绿色葱花Ivory congee with pale yam chunks, tender pork slivers and green scallion
You know it's right when: 表面有薄薄一层光泽，气味干净带淀粉甜香Surface has a thin glossy film and the aroma is clean, starchy-sweet
Tips
- · Grate half the yam instead of cubing it — it dissolves and makes the congee naturally creamier.
- · Use leftover rice to skip the soaking: simmer 20 minutes total instead of 35.
- · Add pork in the last 4 minutes only, or it will turn grainy and dry.
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
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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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