Congee is a Chinese rice porridge made by slowly simmering rice in a large amount of stock or water until the grains break down into a thick, creamy texture. You make it by cooking rice at a low simmer for over an hour with plenty of liquid, stirring occasionally, then finishing with shredded chicken and savory toppings.
It's eaten across China in countless regional variations, commonly for breakfast, and is considered a gentle, easily digestible food often given to people who are sick or recovering, similar to how chicken soup is used in Western cultures. Nearly every region has its own preferred toppings and consistency.
It's simple in ingredients but entirely dependent on time and patience, which is part of why it's often made in large batches and eaten over several days.
What Actually Matters
The long, slow simmer that breaks the rice grains down completely into a creamy porridge is the entire technique. Rushing it on high heat gives you thin, separate grains of rice in broth, which is a different dish entirely and not congee. Low heat and patience are non negotiable here.
The Recipe
Serves 4. Prep time: 5 minutes. Cook time: 1 hour 20 minutes. Total time: 1 hour 25 minutes.
Ingredients
- 3/4 cup jasmine rice, rinsed
- 7 cups chicken stock or water
- 1 inch ginger, sliced
- 1/2 teaspoon salt
- 1 cup shredded cooked chicken (optional)
- Chopped scallion, for topping
- Fried shallots, for topping
- Soy sauce, for topping
- Sesame oil, for topping
Method
- Combine the rice, stock, ginger, and salt in a pot.
- Bring to a boil, then reduce to a low simmer, partially covered.
- Cook 1 to 1.5 hours, stirring occasionally, until the rice breaks down into a thick, creamy porridge, adding more liquid if it gets too thick.
- Stir in the shredded chicken, if using, and warm through.
- Ladle into bowls and top with scallion, fried shallots, a drizzle of sesame oil, and soy sauce.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 210 | 10g | 4g | 34g |
These values are calculated estimates based on the ingredients listed, not lab verified figures.
Tips, Variations, and Storage
Leftover rice can shortcut the cooking time significantly since it breaks down faster than raw grains. Popular toppings include century egg, soft boiled egg, peanuts, and pickled vegetables. It keeps refrigerated for up to four days and thickens further as it sits, so thin it with a little water or stock when reheating.
Frequently Asked Questions
Why is my congee still grainy after an hour?
It likely needs more time or more liquid. Keep simmering gently, adding water or stock as needed, until the grains fully break down.
Can I use leftover cooked rice?
Yes, it cooks down much faster, often in 20 to 30 minutes, since the grains are already softened.
What toppings are traditional?
Century egg, soft boiled egg, shredded chicken, fried shallots, scallion, and pickled vegetables are all common depending on the region.
Can I make it in a slow cooker?
Yes, cook on low for 6 to 8 hours or high for 3 to 4 hours, which suits congee's need for long, gentle heat well.
More from Wine Drop Cookery
- Chinese Recipes, the full hub of Chinese dishes on the site
- Soup and Chowder Recipes, more soups on the site
- Kitchen Essentials for a good heavy pot
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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