Dried Vegetable Congee

Choi Born Chok

Rate this recipe


Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

Back in my hometown of Shun Tak, Canton, the womenfolk would dry the cabbage in the sun and store it for use in soups and congees like this dish. Whole pork bone gives this humble dish a strong, meaty fragrance.


Dried vegetables (choi gorn) 115 g
Pork bone (preferably whole leg bone) 400 g
Rice 500 g, washed and drained
Glutinous rice 150 g, washed and drained
Water 7–9 litres
Dried orange peel 3–4 pieces
Ginger slices 5–7, each about 1-cm thick


  • Wash dried vegetables thoroughly then soak for 1–2 hours to remove excess salt. Rinse well and chop into small pieces.
  • Combine all ingredients in a pot and simmer for 2–3 hours. Serve hot.