How to Make the Perfect Chinese Congee
Chinese · Easy · 65 min · 4 servings
Chinese Congee is a velvety rice porridge slow-cooked until the grains completely dissolve into a smooth and nourishing broth, often topped with ginger, scallions, and a soft-boiled egg. It is the ultimate comfort food in Chinese cuisine, enjoyed for breakfast, during illness, or as a late-night meal.
Why this recipe works
This Chinese Congee recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 220 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 200 g jasmine rice rinsed
- 1.5 liter chicken broth
- 30 g fresh ginger peeled and sliced
- 4 whole soft-boiled eggs halved
- 3 stalks scallions thinly sliced
- 1 tbsp sesame oil
Step by step instructions
Step 1: Combine and Bring to a Boil
Place the rinsed rice and chicken broth in a large heavy-bottomed pot with the ginger slices. Bring to a rolling boil over high heat, then stir once to prevent sticking at the bottom.
Step 2: Slow Simmer the Congee
Reduce the heat to the lowest setting, partially cover the pot, and simmer for 45 to 50 minutes. Stir every 10 minutes to prevent sticking, and watch as the rice gradually breaks down into a thick, porridge-like consistency.
Step 3: Season and Adjust
Remove and discard the ginger slices. Season the congee with salt and white pepper to taste. If it is too thick, add hot water or broth a ladleful at a time until you reach your desired consistency.
Step 4: Serve with Toppings
Ladle the congee into deep bowls. Place a halved soft-boiled egg in each bowl, drizzle with sesame oil, and scatter sliced scallions generously over the top. Serve with soy sauce and chili oil on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken broth → vegetable broth with a sheet of dried kombu for depth
- jasmine rice → short grain Japanese rice for an even creamier texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking at too high a heat which scorches the bottom of the pot before the rice fully breaks down
- Not stirring regularly which allows the rice to stick and burn at the base
Nutrition facts
Per serving: 220 calories, 8g protein, 38g carbs, 4g fat, 1g fiber.
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