Cooking Lucid
Congee (Rice Porridge)
Silky, comforting rice porridge simmered until the grains break down completely. A Chinese breakfast and sick-day staple — top with anything from century egg to fried dough.
Prep 5 min
Cook 1h 15m
Total 1h 20m
Serves 4
Ingredients
Step 1 — Cook the congee
- 1 cup jasmine rice (rinsed)
- 10 cups water or chicken broth
- 1 thumb ginger (sliced)
- 1 tsp salt
Step 2 — Toppings
- 2 century eggs (quartered, optional)
- 1 cup shredded chicken (poached)
- Youtiao (Chinese fried dough sticks)
- Pickled vegetables
- Soy sauce
- Sesame oil
- White pepper
- Green onions (sliced)
- Cilantro
Instructions
- 1
Simmer the rice
Combine rice, water or broth, ginger, and salt in a large pot. Bring to a boil, then reduce to the lowest simmer. Cook uncovered 60–75 minutes, stirring occasionally, until rice breaks down into a creamy porridge. Add water if too thick.
- 2
Prepare toppings
While congee cooks, prepare your toppings. Poach and shred chicken if using. Quarter century eggs. Slice green onions and cilantro.
- 3
Serve
Ladle hot congee into bowls. Top with chicken, century egg, youtiao, pickled vegetables, and herbs. Season each bowl with soy sauce, sesame oil, and white pepper to taste.
Nutrition per serving: 220 cal · 12g protein · 36g carbs · 4g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
