Modern Congee Bowl
Why this recipe works
- Silky texture: Slow simmering breaks down the rice grains into a smooth, porridge-like base without needing dairy.
- Gentle savoury depth: Ginger, garlic and chicken stock season the rice from the start, while soy sauce and sesame oil add a final savoury lift.
- Easy to adjust: The plain congee base works well with different toppings, from extra chilli oil and white pepper to milder garnishes.
Get the most out of this recipe
Texture tips
- For a smoother bowl: Whisk the congee firmly at the end to help the broken rice grains emulsify into a silkier texture.
- For thicker congee: Simmer a little longer, stirring often once it thickens so the rice does not catch on the bottom of the pan.
- For a looser finish: Stir in a splash of hot stock or water at the end until the consistency is spoonable but still cohesive.
Make-ahead tips
- Cook the base ahead: The congee base can be made in advance, cooled quickly and refrigerated, then reheated gently before serving.
- Reheat with extra liquid: Congee thickens as it sits, so warm it in a saucepan with a little water or stock, stirring until piping hot.
- Keep toppings fresh: Store the egg, spring onion and finishing oils separately and add them after reheating for the best texture.
Adjust the heat
- Keep it gentle: Skip the chilli oil or use only a small drizzle, letting the ginger and white pepper provide the warmth.
- Add more heat: Increase the chilli oil at the table so each bowl can be adjusted without overpowering the congee base.
- Balance the spice: Use chilli oil alongside soy sauce and sesame oil so the heat feels rounded rather than sharp.
Ingredient notes
- Rice choice: Jasmine rice gives the congee a soft fragrance and breaks down well during simmering.
- Season gradually: Low-salt stock gives more control, especially because soy sauce is added at the end.
- Aromatic prep: Slice the ginger and lightly crush the garlic so they infuse the stock but can be removed before serving.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in cold water until the water runs mostly clear. Peel the ginger and slice it thinly; lightly crush the garlic cloves.
- Put the rice, ginger, garlic and chicken stock in a saucepan and bring to the boil over medium-high heat. Reduce to a gentle simmer and cook, stirring every 5 minutes, for 35 minutes until the grains have broken down and the congee looks silky and porridge-like.
- Meanwhile, bring a small pan of water to the boil and lower in the eggs. Boil for 6 minutes for soft-boiled, then drain and cool under cold running water; peel and halve.
- Thinly slice the spring onions. Fish out and discard the ginger slices and garlic, then whisk the congee vigorously for 30 seconds to make it extra smooth; season with white pepper.
- Ladle the congee into two bowls. Top each with egg and spring onion, then finish with a drizzle of light soy sauce, toasted sesame oil and chilli oil.
Recipe notes
Tips
- For a looser congee, whisk in a splash of hot chicken stock at the end; for thicker, simmer 5 minutes longer, stirring often so it does not catch.
- Keep the simmer very gentle and stir regularly, especially towards the end, as the rice can stick once it thickens.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the eggs until the yolks are firm.
Substitutions
- Replace chicken stock with vegetable broth for a lighter, vegetarian-style base.
- Replace chilli oil with a smaller amount of chilli oil for a milder finish, or increase it for more heat.
- Replace light soy sauce with dark soy sauce for a deeper colour and slightly sweeter flavour, using a little less.
Storage
- Refrigerate up to 3 days
- Cool the congee quickly, then refrigerate in a sealed container. Reheat in a saucepan with a splash of water or chicken stock, stirring, until piping hot; add fresh toppings after reheating. Freeze congee without the egg and spring onion, then defrost overnight in the fridge and reheat until piping hot.
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Recipe overview
- Servings: 2 bowls
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Eggs Soybeans
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