Congee is a warm, soothing rice porridge found across many Asian cuisines—known for its gentle texture and nourishing qualities. Made by simmering rice in plenty of water or broth until soft and creamy, it’s often eaten as breakfast or when someone feels under the weather. Congee can be plain or dressed up with toppings like shredded chicken, green onions, soft-boiled eggs, soy sauce, sesame oil, or pickled vegetables. It’s a blank canvas for both subtle and bold flavors. This recipe serves 3–4 people.
Ingredients
-
¾ cup jasmine or short-grain rice
-
7 cups water or chicken broth (for more flavor)
-
½ teaspoon salt
-
1 small piece of ginger, sliced (optional)
-
Optional: 1 boneless chicken thigh or breast for chicken congee
Toppings (choose any):
-
Sliced green onions
-
Soy sauce
-
Soft-boiled or poached egg
-
Shredded chicken
-
Fried shallots
-
Chopped coriander
-
Sesame oil
-
Pickled mustard greens
-
Century egg or salted duck egg (for a traditional touch)
Instructions
1. Rinse the Rice
Rinse the rice under cold water until the water runs mostly clear. This removes excess starch and helps with even cooking.
2. Cook the Rice
In a large pot, combine the rice, water or broth, and salt. Add sliced ginger if using. Bring to a boil over high heat, then lower the heat to a gentle simmer.
3. Simmer Until Creamy
Let it cook uncovered or partially covered, stirring occasionally so it doesn’t stick to the bottom. Simmer for about 1 to 1½ hours, until the rice breaks down and the mixture thickens into a porridge. Add more water if it gets too thick—congee should be soft and spoonable.
4. For Chicken Congee (Optional)
If adding chicken, place the raw chicken into the pot after the water has come to a boil. Let it poach while the rice cooks. Once fully cooked, remove it, shred the meat, and return it to the congee during the last few minutes of simmering.
5. Adjust Seasoning
Once it reaches your desired consistency, taste and adjust salt. You can also add a splash of soy sauce or a drizzle of sesame oil directly into the pot or while serving.
6. Serve
Ladle the hot congee into bowls and top with your choice of garnishes—green onions, shredded chicken, fried shallots, egg, or pickled vegetables.
Congee is humble, easy to digest, and endlessly adaptable. Whether you keep it plain or load it with toppings, it offers a warm, satisfying meal any time of day.
