Congee

Name: Congee
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup Jasmine Rice, rinsed; 10 cups Water; 4 slices of Ginger, fresh; 1 tsp Neutral Oil; 1 tsp Salt, or to taste; 2 Scallions, finely sliced; 2 tbsp Light Soy Sauce; 1/2 tsp Ground White Pepper; 2 Youtiaos, sliced, Chinese fried dough sticks; 1/2 cups Zha Cai (榨菜), Sichuan pickled mustard stem, chopped; 1 tsp Toasted Sesame Oil

This classic congee is a silky, soothing rice porridge simmered with ginger and finished with bright, savory toppings. Long, gentle cooking breaks the [Jasmine Rice](1167) down into a creamy bowl that’s fragrant, warming and endlessly comforting. Serve with crunchy [Youtiao](4225), tangy [Zha Cai](4232) and a drizzle of [Toasted Sesame Oil](1261) for contrast.

This classic congee is a silky, soothing rice porridge simmered with ginger and finished with bright, savory toppings. Long, gentl... Show more

Traditional Chinese Recipe

Health Grade

D+ · Occasional

Rating

4.4

Time

50 min

Price

0,88 €

Calories

279 kcal

vegan

low calorie

easy

meal prep

one pot

low carb

Method

Rinse the rice

Put the Jasmine Rice in a fine-mesh sieve and rinse it under cold running water for about 1 minute, swishing it with your hand until the water runs mostly clear. Let it drain well before you start cooking.

Prep the toppings

Peel the Ginger (fresh) and slice it into 4 thin coins. Trim and finely slice the Scallions, cut the Youtiao into bite-size pieces, and rinse and chop the Zha Cai if it seems very salty. Set out the Light Soy Sauce, Ground White Pepper, and Toasted Sesame Oil so the bowls can be seasoned right away.

Simmer the congee

In a medium, heavy-bottomed pot, combine the drained rice, Water, the ginger slices, and Neutral Oil. Bring it to a boil over medium-high heat, then immediately lower the heat to a gentle simmer. Simmer, partially covered, for 35 minutes, stirring every 5 minutes and scraping the bottom so nothing sticks. If it starts to look too thick before the rice has fully broken down, splash in a little hot water and keep going until the porridge is creamy and loose.

Season to taste

Stir in the Salt (or to taste), starting with the full teaspoon, then taste and adjust until the congee tastes savory but still clean and rice-forward.

Serve the bowls

Ladle the hot congee into bowls. Finish each one with the scallions, soy sauce, white pepper, zha cai, and toasted sesame oil, then add the youtiao pieces at the very end so they stay a little crisp. Serve immediately and let everyone stir their own toppings in at the table.