📝 About This Recipe
Congee, or Jook, is the quintessential hug in a bowl—a velvety, cream-like rice porridge that has sustained generations across Asia. By slowly simmering jasmine rice in a savory aromatic broth until the grains bloom and disintegrate, we create a canvas that is both incredibly soothing and deeply flavorful. This recipe focuses on the 'blooming' technique to achieve that coveted restaurant-style silkiness, making it the perfect restorative meal for any time of day.
🥗 Ingredients
The Rice Base
- 1 cup Jasmine Rice (high quality long-grain)
- 1 tablespoon Neutral Oil (such as vegetable or grapeseed)
- 1/2 teaspoon Kosher Salt (for marinating the rice)
The Poaching Liquid & Aromatics
- 8 cups Chicken Stock (low sodium, or use 4 cups stock and 4 cups water)
- 2 inch piece Fresh Ginger (peeled and smashed)
- 2 pieces Garlic Cloves (smashed)
- 2-3 pieces Dried Scallops (Conpoy) (optional, for deep umami; soaked in water for 20 mins)
Proteins (Optional)
- 1/2 lb Chicken Breast or Thigh (thinly sliced against the grain)
- 1 teaspoon Light Soy Sauce (to marinate chicken)
- 1/4 teaspoon White Pepper (ground)
Essential Garnishes
- 3 stalks Green Onions (finely sliced)
- 1 inch piece Fresh Ginger (peeled and cut into fine matchsticks)
- 2 tablespoons Fried Shallots (store-bought or homemade)
- 1 teaspoon Sesame Oil (for drizzling)
- 1-2 sticks You Tiao (Chinese Fried Dough) (sliced into 1-inch pieces)
- 1/4 cup Cilantro (fresh leaves)
👨🍳 Instructions
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1
Rinse the jasmine rice under cold water 3-4 times until the water runs mostly clear. This removes excess surface starch that can make the congee too gummy rather than silky.
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2
Drain the rice thoroughly and place it in a bowl. Toss with 1 tablespoon of oil and 1/2 teaspoon of salt. Let this sit for at least 30 minutes (or freeze overnight). This 'breaks' the rice grain structure, allowing them to bloom faster during cooking.
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3
In a large, heavy-bottomed stockpot or Dutch oven, bring your 8 cups of liquid (stock/water) to a rolling boil.
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4
Once boiling, add the marinated rice, the smashed ginger, the smashed garlic, and the soaked dried scallops (if using).
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5
Stir the pot immediately to ensure no rice sticks to the bottom. Let the liquid come back to a boil.
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6
Reduce the heat to medium-low. Cover the pot with a lid, leaving it slightly ajar to prevent boiling over.
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7
Simmer for 60 to 90 minutes. Every 15 minutes, give the congee a vigorous stir with a wooden spoon. This agitation helps release the starches to create that creamy consistency.
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8
While the congee simmers, marinate your sliced chicken (if using) with light soy sauce and white pepper. Set aside in the fridge.
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9
Check the consistency after 60 minutes. If it's too thick, add a splash of boiling water. If it's too thin, simmer uncovered for another 15 minutes. The rice grains should look like tiny white flowers.
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10
Once the desired texture is reached, remove the large pieces of ginger and garlic. If you are adding chicken, drop the slices into the simmering porridge now and cook for 3-5 minutes until opaque and tender.
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11
Taste the congee and adjust seasoning with a pinch more salt or white pepper if needed.
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12
Ladle the hot congee into deep bowls. Top generously with ginger matchsticks, green onions, fried shallots, and a few drops of toasted sesame oil.
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13
Serve immediately with warm You Tiao (fried dough) on the side for dipping.
💡 Chef's Tips
For the ultimate shortcut, freeze your rinsed/oiled rice in a bag overnight; the ice crystals rupture the grain, reducing cooking time to 30 minutes. Always use a ratio of 1 part rice to 8 or 9 parts liquid for a medium-thick Cantonese style; use 1:10 for a thinner 'siu jook'. Don't skip the fresh ginger matchsticks as a garnish—the sharp bite cuts through the creamy richness of the rice. If the congee thickens too much as it sits, whisk in a little hot water or broth to loosen it back to its silky state.
🍽️ Serving Suggestions
Pair with a side of 'Century Eggs' (Pidan) cut into wedges for a traditional earthy contrast. Serve alongside a plate of stir-fried bok choy or gai lan with oyster sauce for a complete meal. A side of salty fermented bean curd or pickled radish adds a wonderful punch of flavor. Enjoy with a hot cup of Jasmine or Pu-erh tea to cleanse the palate between bites.