Congee (Chinese Rice Porridge, 粥)
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5.0
150 reviews
Excellent
Congee (Chinese Rice Porridge, 粥)
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A recipe for basic congee which includes the ideal rice-to-water ratio, two cooking methods, topping ideas and make-ahead tips.
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Ingredients
- 1 cup short-grain or jasmine rice (uncooked)
- 9 cups water (or chicken stock) can be adjusted to 8 or 10 cups
Optional toppings (mix and match as you wish)
- Flavouring Light soy sauce (or tamari), sesame oil, chilli oil, scallion oil, chilli garlic sauce, black bean sauce, fermented bean curd, etc.
- Aromatics Finely chopped scallions, ginger, coriander, etc.
- Preserved food Preserved mustard stem, Chinese olive vegetables, pickled long beans, etc.
- eggs Boiled eggs, fried eggs, marbled tea eggs, salted duck eggs, century eggs, etc.
- Others You Tiao, pork floss, dried laver seaweed, toasted peanuts, sesame seeds, etc.
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Instructions
The regular method
- Briefly rinse the rice under running water. Bring water to a full boil in a pot/large saucepan, then add the rice.
- When the water comes back to a boil, turn the heat to the lowest and stir the rice.
- Cover with a lid once the water calms down to a very gentle simmer. Leave to cook for 35 to 40 minutes until it thickens to your desired consistency. Remember to stir a couple of times during the process.
- Serve it as it is, or add any flavourings and/or toppings of your choice.
The shortcut method
- Rinse the rice then store it in the freezer overnight until fully frozen.
- Add the frozen block of rice directly into the boiling water (reduce the water volume to 6 cups) and follow the same method above to cook for 10 to 15 minutes.
Make in advance
- If you plan to eat the congee the next day, slightly increase the water volume since it thickens as it cools.
- Store leftover congee in the fridge for up to 3 days. Reheat over low heat until piping hot (stir from time to time). Add a little water if it looks too dense.
Notes
- HOW TO MAKE SAVOURY CONGEE
- You may use stock to entirely or partially replace water. Follow the same cooking method and add any of the following ingredients:
- Raw meat and seafood: Thinly sliced, shredded or ground pork, beef or chicken; sliced fish fillet; shrimp. Add at the last 1-2 minutes of cooking.
- Cooked meat: Shredded roast chicken; diced Char Siu, etc. Stir in right after you stop cooking.
- Tofu and egg: Sliced/diced five-spice tofu, smoked tofu; century eggs. Stir in right after you stop cooking.
- Vegetables: If they’re easy to cook, e.g. shredded lettuce, finely chopped scallions, ginger, etc, add right after you stop cooking. If they need more time to cook, e.g. carrots, shiitake mushrooms, add at the last 10 minutes of cooking.
- Seasonings: Add salt, light soy sauce, sesame oil, etc. at the end.
Nutrition Information
Show Details
Serving
1serving (plain)
Calories
125kcal
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1serving (plain) | |
| Calories | 125kcal | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
150 reviews
Excellent
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