Breakfast
Congee (Rice Porridge)
Ingredients
- - 200 g (1 cup) short-grain rice, rinsed
- - 1.8 litres (7 1/2 cups) water or chicken stock
- - 1 tsp salt
- - 2 spring onions, thinly sliced, to garnish
- - 1 tbsp toasted sesame oil, to garnish
- - 50 g (1/4 cup) preserved egg or shredded chicken (optional topping)
Method
- Combine the rinsed rice and water in a large pot and bring to a boil.
- Reduce heat to very low, cover partially, and simmer for 60-75 minutes, stirring occasionally, until the rice breaks down into a thick, creamy porridge.
- Stir in the salt in the final 10 minutes of cooking.
- Ladle into bowls and top with spring onion, sesame oil and any desired toppings.
Introduction: Congee is a soft, savoury rice porridge eaten across every region of China, prized for being gentle on the stomach and endlessly adaptable with toppings.
Cultural Background: Congee is a soft, savoury rice porridge eaten across every region of China, prized for being gentle on the stomach and endlessly adaptable with toppings. It is one of the oldest recorded Chinese dishes, appearing in texts thousands of years old, and remains a daily breakfast staple in most households.
Tips: Stirring occasionally prevents the rice from sticking and helps release its starch for a creamier texture. Using more water gives a looser congee; less water gives a thicker one.
Variations: Add sliced ginger while simmering for extra warmth. Top with youtiao pieces (see Breakfast) for a classic pairing.
Storage: Refrigerate in an airtight container for up to 3 days; it thickens considerably when chilled.
Reheating: Reheat on the stovetop with a splash of water or stock, stirring to loosen.
Nutrition: Approx. 160 kcal, 3g protein, 2g fat, 32g carbohydrate per serving (plain).
FAQs
Q: Can congee be made in advance?
A: Yes, it keeps well and can be reheated with added liquid to restore its texture.
Q: What toppings are traditional?
A: Common toppings include preserved egg, shredded chicken, pickled vegetables, and fried dough sticks.