Congee (Rice Porridge)

Foundations Referenced

• → stocks

Ingredients

• 1 cup long-grain or jasmine rice
• 8 cups chicken stock (→ foundation) or water
• 1 inch fresh ginger, sliced
• Salt
• Toppings: soft-boiled egg, scallions, sesame oil, soy sauce, crispy shallots, chili oil

Method

1. Step: Rinse rice. Combine with stock and ginger in a large pot.

2. Bring: Bring to a boil, then reduce to a gentle simmer. Cook 1–1.5 hours, stirring occasionally, until rice has completely broken down into a thick, creamy porridge.

3. Season: Season with salt. Remove ginger.

4. Step: Serve in bowls with your choice of toppings.

What You're Practicing

• The longer you cook, the silkier it gets. There's no overcooking congee.
• Stock instead of water makes a huge difference — this is where your chicken stock foundation pays off.
• Congee is a blank canvas — top it with anything from a soft egg to leftover roast chicken to pickled vegetables.