Hong Kong Style Congee

Ingredients

1 cup jasmine rice

1 to 2 tablespoons vegetable oil

1.5 to 2 litres chicken stock or water

5 slices fresh ginger

2 spring onions, roughly chopped

Salt, to taste

To serve

Pickled ginger

Preserved vegetables

Dried shallots or fried garlic

Spring onion, finely sliced

Fresh red chilli, finely sliced

Chinese dough stick, chopped into pieces

Optional sweet soy sauce

Light soy sauce

Hot water

Teaspoon sugar

Bird’s eye chilli, finely chopped

PREPARATION

Method

1. Place the rice into a bowl without rinsing. Add 1 to 2 tablespoons of vegetable oil and mix thoroughly so each grain is lightly coated. Soak for at least 30 minutes and up to 1 hour.

2. Transfer the soaked rice into a large saucepan. Add chicken stock or water, ginger slices and spring onions. The liquid should be roughly 10 to 20 times the volume of rice.

COOKING

3. Bring to a rolling boil over high heat, then immediately reduce to a very gentle simmer.

4. Simmer uncovered for about 1½ hours, stirring occasionally to prevent sticking.

5. After 45 minutes to 1 hour, the rice grains will begin to burst and the mixture will thicken quickly. Continue cooking until you achieve a smooth, soupy porridge consistency.

6. Season lightly with salt if needed.

To serve:

7. Ladle the congee into bowls.

8. Add your chosen condiments such as pickled ginger, preserved vegetables, dried shallots, spring onion and chilli.

9. If using sweet soy sauce, mix light soy with equal parts hot water, stir in sugar and chopped chilli, then drizzle lightly over the top.

10. Serve with chopped Chinese dough sticks for dipping.

School of Wok Tips

 Do not rinse the rice before oiling. The surface starch helps create the silky texture.

 Use 10 to 20 times more liquid than rice for proper porridge consistency.

 Keep the simmer very gentle once boiling.

 Stir occasionally to prevent the base from catching.

FAQs

Why soak the rice in oil first?

The oil slows down how quickly the rice bursts, helping it cook evenly and creating a smoother texture.

Can I use water instead of stock?

Yes. Traditional congee is often made with water, though stock adds extra depth.

How thick should congee be?

It should be loose and spoonable, not stiff like risotto. Adjust with extra hot water if needed.

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