Chiu Chow Oyster Congee
Not the thick, porridge-like Cantonese juk. Chiu Chow congee is different — rice grains remain whole and distinct, swimming in a light, clear broth that lets each ingredient shine. Plump baby oysters, minced pork, and pickled vegetables are added at the last moment, their briny sweetness marrying with the gentle rice soup.
It's delicate, refined, and deeply satisfying. According to folklore, the Chiu Chow method of cooking congee was discovered by fishing families who kept a pot simmering on their boats at sea. The result is something closer to a rice soup than a porridge, with a clean lightness that makes it equally welcome at breakfast or as a late-night comfort after a long day.
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Origin
Chaozhou, Guangdong
Chiu Chow (Chaozhou/Teochew) migrants brought this congee style to Hong Kong in the 1950s. Chan Kan Kee Chiu Chow Restaurant has been serving since 1948, making it the oldest Chiu Chow restaurant in Hong Kong. Gu Liang Cai (久両菜) at Central Market is an excellent modern spot for this classic dish.
Variations
Sampan Congee
A mixed seafood version with peanuts, lettuce, and crispy fried dough — the fisherman's hearty breakfast.
Fish Congee
Made with fresh sliced fish that cooks gently in the hot broth, silky and delicate.
Century Egg and Pork Congee
The classic Cantonese-style thick congee with creamy century egg and tender pork.
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