Congee
China's ultimate comfort food — rice porridge cooked in chicken broth until the grains completely dissolve into a thick, silky, nourishing gruel. Served with a century egg, pork floss, ginger, spring onion and crispy shallots.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Combine rinsed rice, stock, ginger slices and crushed garlic in a large pot. Bring to a boil, stirring occasionally.
About 5 min
Reduce to a gentle simmer. Cook uncovered for 45–60 minutes, stirring every 10–15 minutes, until the rice grains have completely broken down and the porridge is thick, creamy and silky. Add more stock or hot water if it becomes too thick.
About 14 min
Remove ginger and garlic pieces. Season the congee with salt and white pepper. Taste — it should be savoury and comforting.
About 14 min
Ladle into deep bowls. Top each bowl with a quarter of a century egg, a tablespoon of pork floss, crispy shallots, sliced spring onions and a few slivers of fresh ginger.
About 14 min
Drizzle a few drops of sesame oil over each bowl. Serve with small dishes of soy sauce and white pepper on the table for seasoning to taste. The toppings add textural contrast to the silky porridge.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 14 g
- Carbs
- 38 g
- Fat
- 8 g
- Fibre
- 1 g
- Sugar
- 2 g
- Sodium
- 920 mg
Contains: gluten, eggs, soy, sesame
You might also cook
All Chinese recipes
Recipe by Boon Tools.