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Congee

Silky smooth rice porridge simmered low and slow until it breaks down into a comforting bowl of warmth. Topped with crispy shallots, ginger, and a soft-boiled egg.

BreakfastChineseEasy

5 min

Prep

1 hr

Cook

1 hr 5 min

Total

Servings

Easy

Difficulty

Instructions

Rinse the rice under cold water. Combine the rice, broth, ginger slices, and salt in a large pot. Bring to a boil.

Reduce heat to low, cover, and simmer for 50-60 minutes, stirring every 15 minutes to prevent sticking. The congee is done when the rice has completely broken down into a thick, creamy porridge.

Tip: Stirring helps release the starch and makes the congee creamier. If it gets too thick, add more broth or water.

Remove the ginger slices. Stir in sesame oil. Taste and adjust salt.

Ladle into bowls. Top each with a halved soft-boiled egg, crispy shallots, green onions, a drizzle of soy sauce, and white pepper.

Nutrition per Serving

280kcal

Calories

14g

Protein

42g

Carbs

Fat

Fiber

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Congee

Ingredients

Toppings

Instructions

Nutrition per Serving

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