Congee

Name: Congee
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup jasmine rice, rinsed; 8 cups chicken broth; 2 inch fresh ginger, sliced; 1/2 tsp salt; 4 green onions, thinly sliced; 1 tsp sesame oil; 2 tbsp soy sauce, for serving; 1 cup cooked chicken, shredded; 2 century eggs (optional), chopped

A comforting rice porridge popular across China, perfect for breakfast. This savory dish features ginger, green onions, and your choice of protein toppings.

70 minEasyServes 4220 cal/serving

ChineseBreakfastStovetopStandardNightshade-FreeCorn-Free

Ingredients

1 cup jasmine rice, rinsed
8 cups chicken broth
2 inch fresh ginger, sliced
1/2 tsp salt
4 green onions, thinly sliced
1 tsp sesame oil
2 tbsp soy sauce, for serving
1 cup cooked chicken, shredded
2 century eggs (optional), chopped

Instructions

1

In a large pot, combine 1 cup rinsed jasmine rice, 8 cups chicken broth, 2 inch sliced fresh ginger, and 1/2 tsp salt.
2

Bring to a boil over high heat, then reduce heat to low.
3

Simmer uncovered for about 1 hour, stirring occasionally, until the rice has broken down and the congee has thickened to your desired consistency. Add more broth or water if it becomes too thick.
4

Remove the ginger slices.
5

Ladle the congee into bowls and top with 1 cup shredded cooked chicken, 4 thinly sliced green onions, a drizzle of 1 tsp sesame oil, and a splash of 2 tbsp for serving soy sauce.
6

If using, add 2 chopped century eggs (optional) as a topping.
7

Serve hot.

Questions

Can I make Congee gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce, for serving. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Congee keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Congee?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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