Cantonese Congee 
From Singapore Hotels & Singapore Lifestyle
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Cantonese Congee, a popular breakfast Food, differs from Teochew Porridge in that the Thai long grain rice is cooked until the grains have almost disintegrated. Then other ingredients are added and cooked along with the basic gruel mixture. These include fish, pork, chicken, cuttlefish, century egg, frog's legs, liver and innards. Cantonese Congee can be eaten on its own or with a side dish of raw fish slices known as Yu Sheng.
Another difference lies in the method of eating. Cantonese Congee comes to you piping hot and the only way is to use a spoon.
Some people ask for a raw egg to be added to their Cantonese Congee. In this case, the cook will prepare the congee mixture as per requested first before cracking an egg into the serving bowl and scooping the boiling hot congee in. As soon as the Cantonese Congee is served, dip your spoon into the bowl, break the egg yolk then stir the gruel so that the raw egg gets cooked. You will see the mixture turn a little yellow from the yolk and the albumen will turn into white streaks. Try not to leave the egg too long before stirring or the yolk will cook and the whites will become clumps. If you like, add pepper and soya sauce to the Cantonese Congee suit your taste.
