Chinese Ham Bone Rice Soup (Congee)
User Reviews
4.9
Chinese Ham Bone Rice Soup (Congee)
Description
This traditional congee starts by placing a ham bone, uncooked rice, and water together, then simmering slowly until the rice grains burst and the broth thickens into a creamy texture. The ham is removed to shred the meat, which is then returned to the pot along with the bone to enhance the broth's flavor. Cooking continues until the desired porridge consistency is achieved.
The resulting dish is subtly salty with deep umami from the ham bone and meat, balanced by simple seasonings. Garnishes like finely sliced green onions, fried shallots, and a drizzle of sesame oil add fresh, crispy, and nutty accents. White pepper provides gentle heat.
Typically eaten for breakfast or as a comforting meal, this congee is adaptable to additional vegetables if desired. Storing with the bone allows flavors to continue intensifying.
Careful to not oversalt as the ham adds saltiness during cooking and resting. Cooking times vary by method but require gentle simmering and occasional stirring.
Ingredients
- 1 kg (2 lb) ham bone Note 1, or hock
- 1 1/4 cups long grain white rice , uncooked
- 9 cups (2.25 L or 2.25 QT) water
Garnishes / finishes:
- salt
- white pepper
- green onion finely sliced
- Fried shallot optional (Note 2, or onions or something else crunchy, Asian style
- sesame oil , optional
Instructions
- Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
- Cook using preferred method (times below), or until meat on ham is tender enough to shred.
- Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
- Stir rice well, then return meat AND bone into soup.
- Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video.
- Remove bone. Stir vigorously, then adjust consistency with water if desired. Or simmer uncovered if necessary to thicken. Adjust salt to taste (I usually just need a pinch), add a dash of pepper.
- Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
- Storage tip: Return bone into the soup, it continues to add flavour.
Cook times:
- Stove: Simmer on low for 1 3/4 - 2 hours (no stirring), shred meat, then on low for 30 minutes, stirring every now and then.
- Slow Cooker: Low for 8 hours, shred meat, then low for 1 - 2 hours.
- Pressure Cooker: High for 50 minutes, shred meat, then high for 15 minutes or 20 minutes on sauté function.
Notes
- Use a ham bone with ample meat to maximize broth flavor and substance.
- Adjust salt cautiously since the ham bone already contributes saltiness over time.
- Adding chopped Chinese vegetables or spinach before serving can enhance nutrition and texture.
- Cook congee slowly for optimal texture; stirring occasionally prevents sticking.
- Store congee with the shank bone to keep flavors rich; leftovers reheat well with a splash of water.
- Garnishes like fried shallots, green onions, and sesame oil add texture and taste.
User Reviews
Overall Rating
4.9
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