Congee (Cantonese Jook)

Instructions

1. 1

   Rinse the rice under cold water 2-3 times, stirring gently with your hand, until the water runs mostly clear. This removes excess starch and helps achieve a smoother consistency.

2. 2

   Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat for 1 minute.

3. 3

   Add the rinsed rice and toast for 2-3 minutes, stirring occasionally, until the grains become slightly translucent at the edges and smell fragrant.

4. 4

   Pour in the stock and add the smashed ginger slices. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 45-50 minutes, stirring occasionally to prevent sticking on the bottom.

5. 5

   If using meat, add it around the 30-minute mark and stir to break it into small pieces. Continue cooking until the rice has completely broken down into a creamy, porridge-like consistency with no visible grains, about 45-50 minutes total.

6. 6

   Season with 1 teaspoon of salt and white pepper. If the congee is too thick, add more hot stock or water 1/4 cup at a time until you reach desired consistency. The texture should be between thin soup and thick porridge.

7. 7

   Remove from heat and discard the ginger slices. Drizzle in the sesame oil and stir to combine.

8. 8

   Transfer to serving bowls and top with poached or soft-boiled eggs, diced century egg, crispy fried shallots, scallion, and cilantro. Serve immediately with soy sauce and sesame oil on the side for individual adjustment.