📝 About This Recipe
This comforting bowl reimagines the traditional rice congee using nutty, fiber-rich steel-cut oats for a modern, savory breakfast or restorative dinner. Simmered in a rich ginger-infused broth until creamy and velvet-smooth, it offers a deeply satisfying depth of flavor that bridges the gap between East Asian tradition and rustic whole grains. Each spoonful is a harmony of silky textures and aromatic warmth, topped with a vibrant array of textures that transform humble oats into a gourmet experience.
🥗 Ingredients
The Porridge Base
- 1 cup Steel-cut oats (not rolled or instant oats)
- 5 cups Low-sodium chicken or vegetable stock (high quality for best flavor)
- 2 inch piece Fresh ginger (peeled and sliced into thick coins)
- 3 pieces Garlic cloves (smashed)
- 1 tablespoon Soy sauce or Tamari (to season the base)
- 1 teaspoon Toasted sesame oil (for aromatic depth)
- 1/2 teaspoon Kosher salt (plus more to taste)
Savory Toppings
- 1 cup Shiitake mushrooms (thinly sliced)
- 2 cups Baby spinach (fresh)
- 4 pieces Large eggs (soft-boiled or poached)
- 2 tablespoons Neutral oil (for sautéing)
The Garnish
- 3 pieces Green onions (thinly sliced on a bias)
- 2 tablespoons Chili crunch or Sriracha (for heat)
- 1/4 cup Cilantro (fresh leaves)
- 2 tablespoons Fried garlic or shallots (for crunch)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, toast the dry steel-cut oats over medium heat for 3-5 minutes. Stir frequently until they smell nutty and turn a shade darker; this builds incredible flavor.
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2
Carefully pour in the stock, ginger coins, and smashed garlic. Be prepared for a bit of steam as the liquid hits the hot pot.
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3
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot partially with a lid to allow some steam to escape.
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4
Simmer the oats for 25-30 minutes. Stir every 5-10 minutes to prevent the bottom from scorching and to help release the starches for a creamier texture.
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5
While the congee simmers, prepare your soft-boiled eggs. Boil water in a small saucepan, lower the eggs gently, and cook for exactly 6 minutes and 30 seconds. Transfer to an ice bath immediately, peel, and set aside.
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6
In a medium skillet, heat 1 tablespoon of oil. Add the sliced shiitake mushrooms and a pinch of salt. Sauté until golden brown and slightly crisp, about 6-8 minutes.
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7
Once the oats have reached a porridge-like consistency (they should be soft but still hold a slight 'pop'), remove and discard the ginger coins and garlic cloves.
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8
Stir in the soy sauce, sesame oil, and kosher salt. Taste and adjust seasoning if needed.
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9
Add the fresh spinach directly into the hot congee. Stir gently for 1 minute until the leaves are wilted but still bright green.
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10
If the congee is too thick, splash in a little extra hot water or stock until it reaches your desired silky consistency.
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11
Ladle the hot congee into wide, shallow bowls.
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12
Top each bowl with a portion of the sautéed mushrooms, one halved soft-boiled egg, a generous drizzle of chili crunch, and a sprinkle of green onions, cilantro, and fried garlic.
💡 Chef's Tips
Always use steel-cut oats for this recipe; rolled oats will turn into mush too quickly and won't provide the signature congee texture. Don't skip toasting the oats as it prevents the dish from tasting like 'bland breakfast oatmeal' and adds a sophisticated depth. If you have a parmesan rind or a piece of kombu, toss it into the simmering liquid for an extra hit of savory umami. To save time on busy mornings, you can soak the steel-cut oats in the stock overnight in the fridge to reduce the cooking time by half.
🍽️ Serving Suggestions
Pair with a side of sautéed bok choy or garlicky Chinese broccoli for extra greens. Serve with a warm cup of roasted barley tea or a light green tea to cleanse the palate. Add a few drops of high-quality fish sauce at the end for a funky, savory punch. For a protein boost, add shredded rotisserie chicken or silken tofu cubes during the last 5 minutes of cooking.