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Chinese Ham Bone Rice Soup (Congee)
4.9 from 78 votes

Chinese Ham Bone Rice Soup (Congee)

Chinese Ham Bone Rice Soup (Congee) simmers long grain white rice with a ham bone in water until the rice breaks down into a creamy porridge. Shredded ham meat is added back for flavor and substance. Seasoned simply with salt, white pepper, and garnished with green onion, fried shallots, and sesame oil, this congee balances savory richness and smooth texture.

Prep Time
10 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 40 mins
Servings: 5 - 6 people
Calories: 338 kcal
Course: Soup
Cuisine: Chinese

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:
  • white pepper
  • salt
  • green onion finely sliced
  • Fried shallot optional (Note 2, or onions or something else crunchy, Asian style
  • sesame oil , optional

Instructions

    Cup of Yum
  1. Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
  2. Cook using preferred method (times below), or until meat on ham is tender enough to shred.
  3. Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
  4. Stir rice well, then return meat AND bone into soup.
  5. Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video. 
  6. 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.
  7. Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
  8. Storage tip: Return bone into the soup, it continues to add flavour.
Cook times:
  1. 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.
  2. Slow Cooker: Low for 8 hours, shred meat, then low for 1 - 2 hours.
  3. 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.