Chinese

Congee

Name: Congee
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup Short-grain or jasmine rice (rinsed well); 8-10 cups High-quality chicken or pork broth; 1 inch Fresh ginger (peeled and julienned); 2 tsp Salt (adjust depending on broth); Toppings: Chopped scallions, crispy fried shallots, century egg, or shredded cooked chicken.

A warm, comforting rice porridge, often served with savory toppings.

60 minutes

Serves 4

Breakfast/Lunch

Contains common allergens

Egg

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Instructions

6 steps

1
Prep the Rice: Rinse the rice under cold water until the water runs clear. For an even silkier texture, freeze the rinsed, wet rice overnight before cooking, as the ice crystals break down the grains.

2
Start the Boil: In a large heavy-bottomed pot, combine the rice, 8 cups of broth, and the julienned ginger. Bring to a rolling boil over medium-high heat.
3
Simmer: Once boiling, reduce the heat to the lowest possible setting. Partially cover the pot with a lid to prevent it from boiling over.
4
Stir Periodically: Simmer for 1 to 1.5 hours. Stir every 15 minutes, scraping the bottom of the pot to ensure the rice doesn't stick and burn.
5
Adjust Consistency: As the rice grains burst and release their starches, the porridge will thicken. If it becomes too thick, stir in up to 2 more cups of hot broth or water until you reach your desired creamy consistency.
6
Season and Serve: Stir in salt to taste. Ladle the hot congee into bowls and allow guests to customize their bowls with scallions, fried shallots, century egg, or shredded meats.

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