Chinese rice porridge known as congee will warm and welcome you on any chilly winter day. My grandmother frequently made this dish, also known as “jook,” which served as the inspiration for this recipe. You’ll appreciate the distinct, silky, and delicious flavor of congee.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 cups chicken stock
- 5 cups water
- 1 cup white rice
- ¼ cup apple cider vinegar
- 2 tablespoons fish sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- ¼ teaspoon sesame oil
- 2 (6 ounce) fillets lean white fish, sliced
- ¼ cup pickled Chinese vegetables
- ¼ cup sliced Chinese roast pork
- 2 tablespoons chopped scallions
- 2 tablespoons crushed peanuts
- ½ teaspoon vinegar, or to taste
- ½ teaspoon soy sauce, or to taste
Instructions
- Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
- Stir fish into congee and simmer until cooked through, about 10 minutes.
- Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
- Rice wine vinegar can be used in place of the apple cider vinegar, if desired. Pork floss (pork sung) can be used in place of the roast pork, if desired.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 1 g |
| Sodium | 1431 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Have used this recipe as a starting point several times with lots of substitutes based on what I have but it has always been very good. Have used shrimp instead of fish, smoked pork chop instead of roast Chinese pork, never have pickled Chinese vegetables so just skip that. Great breakfast or lunch!
I really liked this a lot. I haven’t had congee aside from what I have made so I dont know how authentic this is… it is very tasty. The only thing that kept it from being 5 stars was the fish. It was fine and I ate it, but when I made this again, I will use something else other than fish I just couldn’t get used to the idea of fish in this.. I will use cooked chicken I think instead.