Chinese Rice Congee
Submitted by NancyFay
Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.
YIELD
6 servingsPREP
5 minCOOK
1 hrsREADY
1 hrsCongee (jook) is the ultimate Chinese comfort food: rice simmered low and slow until every grain surrenders into silky, creamy porridge.
Ginger and dried tangerine peel perfume the broth while preserved turnip adds a salty, funky depth.
The base is deliberately plain so you can pile on toppings like scallions, cilantro, shredded chicken, or preserved vegetables.
It’s breakfast, it’s medicine when you’re sick, it’s a blank canvas for whatever you’re craving.
Pro Tips
- Stir occasionally to prevent sticking and scorching on the bottom of the pot
- The rice should completely break down and disappear; if grains are still intact, keep simmering
- Add boiling water (never cold) if the congee gets too thick before the rice fully breaks down
- Make a big batch and refrigerate; it thickens as it cools, just thin with broth when reheating
Variations
- Add century egg and salted duck egg for classic Cantonese congee (pei dan sou jook)
- Stir in dried scallops or dried shrimp with the rice for seafood richness and umami
- Top with crispy fried shallots, roasted peanuts, or youtiao (fried dough sticks) for textural contrast
Ingredients
Directions
Combine rice, stock, preserved turnip, ginger and tangerine peel in a large soup pot and bring to a boil.
Lower heat and simmer, uncovered for approximately 1 to 1½ hours or until the rice is thoroughly broken up.
Stir occasionally to prevent soup from sticking and add boiling water if necessary.
When done, soup should be thick and creamy.
Add salt to taste and garnish with any or all of the suggested garnishes.
VARIATIONS: Just before serving, add cooked chicken, pork, ham or beef.
Or with rice add diced forest mushrooms, soaked to soften or dried shrimp.
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