📝 About This Recipe
Tracing its roots back thousands of years to ancient China, Congee (or Jook) is the culinary equivalent of a warm hug. This recipe transforms humble long-grain rice into a creamy, savory porridge through a slow-simmering process that coaxes out the grain's natural sweetness. Infused with aromatic ginger and enriched with a savory homemade broth, it’s a versatile canvas for a symphony of textures and flavors.
🥗 Ingredients
The Porridge Base
- 1 cup Jasmine Rice (rinsed thoroughly until water runs clear)
- 8 cups Chicken Stock (high-quality, low sodium)
- 2 cups Water (to adjust consistency as needed)
- 3 inch piece Fresh Ginger (peeled and sliced into thick coins)
- 3 cloves Garlic (smashed)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1 teaspoon Neutral Oil (to coat the rice grains)
Protein Add-ins
- 2 pieces Chicken Thighs (boneless, skinless, thinly sliced)
- 1 tablespoon Light Soy Sauce (to marinate the chicken)
- 1/2 teaspoon Sesame Oil (for the marinade)
Essential Garnishes
- 3 stalks Green Onions (finely sliced on a bias)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fried Shallots (store-bought or homemade)
- 1 bottle Toasted Sesame Oil (for drizzling)
- 1/2 teaspoon White Pepper (ground, for a floral heat)
- 2 pieces You Tiao (Chinese Crullers) (reheated and sliced into chunks)
- 1 piece Century Egg or Salted Duck Egg (optional, diced)
👨🍳 Instructions
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1
Rinse the jasmine rice in a fine-mesh sieve under cold running water for 2-3 minutes, swirling with your fingers until the water runs completely clear to remove excess starch.
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2
Place the rinsed rice in a small bowl and toss with 1 teaspoon of neutral oil and a pinch of salt. Let it sit for 15 minutes; this helps the grains break down faster for a silkier texture.
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3
In a large, heavy-bottomed stockpot or Dutch oven, combine the rice, chicken stock, smashed garlic, and ginger slices.
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4
Bring the mixture to a rolling boil over high heat, stirring occasionally to ensure no rice sticks to the bottom.
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5
Once boiling, reduce the heat to low. Cover the pot with a lid, but leave it slightly ajar to allow steam to escape and prevent boil-overs.
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6
Simmer the congee for 60 to 75 minutes. Every 15 minutes, give the pot a vigorous stir with a wooden spoon to help release the starches from the rice.
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7
While the congee simmers, marinate the sliced chicken thighs in soy sauce and sesame oil in the refrigerator.
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8
Check the consistency after 60 minutes. If it is too thick, whisk in the additional 2 cups of water or more stock. The rice grains should be completely disintegrated and the texture should be like a thick, velvety soup.
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9
Remove and discard the large pieces of ginger and garlic cloves.
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10
Increase the heat slightly to medium-low and add the marinated chicken. Stir constantly for 3-5 minutes until the chicken is just cooked through and tender.
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11
Taste the congee and adjust seasoning with more salt or a dash of soy sauce if desired.
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12
Ladle the hot congee into deep bowls. The surface should be smooth and glistening.
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13
Top each bowl generously with sliced green onions, cilantro, fried shallots, and a dusting of white pepper.
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14
Finish with a swirl of toasted sesame oil and serve immediately with warm You Tiao (Chinese crullers) on the side for dipping.
💡 Chef's Tips
For an even creamier texture, freeze your rinsed and dried rice overnight before cooking; the ice crystals rupture the grain structure for an 'instant' breakdown. Always use a heavy-bottomed pot to prevent the rice from scorching at the bottom, which can ruin the delicate flavor. If you prefer a thinner 'Teochew' style congee, reduce the cooking time to 30 minutes so the grains remain distinct. Don't skip the white pepper; it provides a specific floral heat that black pepper cannot replicate in this dish. For a vegetarian version, substitute chicken stock with a rich mushroom and kombu dashi.
🍽️ Serving Suggestions
Serve with a side of 'You Tiao' (fried dough sticks) for the classic crunchy-meets-creamy experience. Pair with a plate of stir-fried bok choy or gai lan with oyster sauce for a complete meal. Add a spoonful of chili oil or fermented bean curd for those who enjoy a punchy, spicy kick. Serve alongside a pot of hot Jasmine or Pu-erh tea to cleanse the palate between bites. For a luxury twist, top with poached abalone or fresh scallops just before serving.