📝 About This Recipe
A soul-warming staple across Asia, this congee is a masterclass in transforming humble rice into a luxurious, creamy porridge. Infused with the sharp heat of fresh ginger and the aromatic brightness of scallions, it offers a dairy-free breakfast that is as restorative as it is delicious. This recipe utilizes a specific rice-to-liquid ratio to achieve that coveted 'bloomed' grain texture that melts on the tongue.
🥗 Ingredients
The Congee Base
- 1 cup Jasmine rice (rinsed thoroughly until water runs clear)
- 8 cups Vegetable stock or water (low-sodium preferred)
- 2 inch piece Fresh ginger (peeled and sliced into thick coins)
- 2 pieces Garlic cloves (smashed)
- 1 teaspoon Kosher salt (adjust to taste)
- 2-3 pieces Dried shiitake mushrooms (optional, for deep umami flavor)
The Aromatics
- 4 stalks Scallions (whites and greens separated and thinly sliced)
- 1 tablespoon Fresh ginger (finely julienned into matchsticks)
- 1 tablespoon Toasted sesame oil (for drizzling)
Toppings and Finishing
- 2 tablespoons Light soy sauce (or tamari for gluten-free)
- 1/2 teaspoon White pepper (ground)
- 2 tablespoons Crispy fried shallots (store-bought or homemade)
- 1 teaspoon Chili oil (optional, for heat)
- 1/4 cup Cilantro (fresh leaves for garnish)
👨🍳 Instructions
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1
Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, swirling with your fingers, until the water beneath is no longer cloudy. This removes excess surface starch and prevents the congee from becoming gummy.
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2
In a large, heavy-bottomed pot or Dutch oven, combine the rinsed rice, 8 cups of stock or water, the ginger coins, smashed garlic, and dried shiitake mushrooms (if using).
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3
Bring the mixture to a rolling boil over high heat, stirring occasionally to ensure no rice grains stick to the bottom of the pot.
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4
Once boiling, reduce the heat to low so the liquid is at a very gentle simmer. Cover the pot with a lid, leaving it slightly ajar to allow a small amount of steam to escape.
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5
Simmer the congee for 60 to 75 minutes. Every 15 minutes, give the pot a vigorous stir; this agitation helps break down the rice grains to create a silky, creamy consistency.
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6
While the rice simmers, prepare your fresh toppings: julienne the remaining ginger into matchsticks and slice the scallions, keeping the white parts and green parts separate.
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7
Check the consistency after 60 minutes. The rice should be completely broken down and the liquid should be thick and opaque. If it is too thick, whisk in an extra half cup of hot water.
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8
Remove and discard the large ginger coins, the garlic cloves, and the shiitake mushrooms.
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9
Stir in the white parts of the scallions and the julienned ginger matchsticks. Let them cook in the residual heat of the porridge for 2-3 minutes to soften their raw bite.
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10
Season the congee with kosher salt and a generous pinch of white pepper. Taste and adjust seasoning as needed.
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11
Ladle the hot congee into deep bowls. The texture should be like a thick soup, not a stiff paste.
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12
Finish each bowl with a drizzle of toasted sesame oil, a splash of soy sauce, a sprinkle of the scallion greens, crispy shallots, and fresh cilantro.
💡 Chef's Tips
For an even creamier texture, freeze your rinsed (and dried) rice in a bag overnight before cooking; the ice crystals rupture the grain structure, allowing it to break down in half the time. Always use a heavy-bottomed pot to prevent the rice from scorching on the bottom, which can ruin the delicate flavor of the dish. If you prefer a thinner 'HK-style' congee, increase the liquid ratio to 1:10 (1 cup rice to 10 cups liquid). Don't skip the white pepper; its floral, earthy heat is much more authentic to this dish than black pepper. Leftover congee will thicken significantly in the fridge; reheat it on the stove with a splash of water or broth to loosen it back up.
🍽️ Serving Suggestions
Serve alongside 'You Tiao' (Chinese fried dough sticks) for dipping into the porridge. Pair with a side of soy sauce-marinated 'Lava' eggs (soft-boiled) for added protein. A side of pickled mustard greens or fermented tofu adds a wonderful salty contrast. Enjoy with a hot cup of jasmine or pu-erh tea to cleanse the palate. For a non-traditional twist, top with sautéed spinach or kale for a boost of greens.