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Silky Cantonese pork liver congee is a nourishing, protein-rich breakfast staple. A comforting family recipe packed with iron and fresh ginger flavor.
Rinse the rice thoroughly and soak it in water for 15 minutes to ensure a creamy congee texture.
Bring 8 cups of water to a boil in a medium pot, then add the rice and fresh ginger slices. Reduce heat to low and simmer uncovered.
Stir the congee every 10–15 minutes, adjusting heat as needed to maintain gentle simmer and prevent sticking, for about 45–60 minutes until rice breaks down and the mixture becomes silky.
Trim and slice pork liver thinly. Add liver to the congee and cook over medium heat for about 4–5 minutes, stirring gently; do not overcook or the liver will become tough.
Season with salt, white pepper, soy sauce, and drizzle with sesame oil. Garnish with sliced green onion and serve immediately for optimal texture and warmth.
