Congee (Cantonese Jook)

Silky rice dissolves into a comforting porridge base infused with ginger's gentle warmth, creating the perfect blank canvas for fresh garnishes and toppings. This Cantonese breakfast staple comes together in under an hour and transforms simple pantry ingredients into something deeply satisfying. Make this whenever you need easy comfort food or want to feed a crowd with minimal effort.

Ingredients

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

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.

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

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

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.

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.

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.

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

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.