Chinese Congee
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.
A silky smooth rice porridge simmered to a creamy consistency and served with savory classic toppings.
Nutrition per serving
Ingredients
Main
Aromatics
Topping
Finishing
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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