Congee (Cantonese Jook)
Jump to recipeIngredients
- 1 cup short-grain white rice (200 grams)
- 8 cups chicken or vegetable stock (2 liters)
- 2 slices fresh ginger (about 1 inch thick), peeled and smashed
- 1 tablespoon vegetable oil (15 milliliters)
- 1 teaspoon salt (5 grams), plus more to taste
- 1/4 teaspoon white pepper (0.5 grams)
- 2 stalks scallion, chopped (20 grams)
- 1/4 cup chopped cilantro (5 grams)
- 2 tablespoons crispy fried shallots (15 grams)
- 2 eggs, poached or soft-boiled
- 1/4 cup diced century egg (40 grams)
- 4 ounces shredded chicken or pork (115 grams), optional
- 1 tablespoon soy sauce (15 milliliters)
- 2 teaspoons sesame oil (10 milliliters)
Instructions
- 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
Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat for 1 minute.
- 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
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
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
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
Remove from heat and discard the ginger slices. Drizzle in the sesame oil and stir to combine.
- 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.