Breakfast Assam (pot) Recipe

Rinse rice

Place 1 cup long-grain white rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear (30–60 seconds). Drain well.

Combine and bring to simmer

In a medium heavy-bottomed pot, add the rinsed rice, 4 cups water, 1 cup low-sodium stock, and 1 tsp salt. Stir once to combine. Cover and bring to a gentle boil over medium-high heat.

Simmer gently

Once boiling, reduce heat to low so the mixture is at a gentle simmer. Partially cover the pot (lid tilted) and simmer, stirring occasionally, for 30–35 minutes until rice breaks down and reaches a thick, porridge-like consistency. If the pot becomes too thick, add up to 1/2 cup hot water or stock to loosen.

Adjust texture and seasoning

Taste and adjust salt. If you prefer a smoother congee, mash any larger rice grains with the back of a spoon or an immersion blender for a few quick pulses. Keep warm on the lowest heat while you prepare toppings.

Prepare aromatics

While the congee simmers, heat a small skillet over medium-low heat with 1 tsp neutral oil (not listed separately). Add 1 tbs julienned ginger, 1 finely chopped shallot, and 1 tsp minced garlic. Sauté gently 2–3 minutes until fragrant and softened but not browned. Remove from heat.

Heat protein

If using cooked shredded chicken, add it to the skillet with the aromatics for 1–2 minutes just to heat through. If using cubed tofu, briefly toss in the warm aromatics to warm and absorb flavor. Alternatively, warm tofu in the congee directly for 2–3 minutes.

Soft-cook eggs

Bring a small pot of water to a gentle simmer. For soft-boiled eggs: lower eggs into simmering water and cook 6 minutes for jammy yolks, then transfer to an ice bath for 1 minute and peel. For poached eggs: use simmering water with a splash of vinegar, crack each egg into a small bowl and slip into water; cook 3–4 minutes until whites set and yolks still runny. Keep eggs warm.

Prepare garnishes

Thinly slice 2 tbs scallions and roughly chop cilantro if using. Measure 2 tbs crispy fried shallots/onions and set aside. Mix 1 tbsp soy sauce, 1 tsp sesame oil and 1 tsp chili oil (if using) into a small pouring dish.

Portion congee

Ladle the hot congee into two bowls (this recipe yields about 2 servings). Each bowl should contain roughly equal portions of the thick porridge.

Top and season

Divide the warmed shredded chicken or tofu between the bowls and spoon the sautéed aromatics over the congee. Place one soft-cooked egg on top of each bowl. Drizzle each portion with about 1/2 tbsp soy sauce and a 1/2 tsp sesame oil. Sprinkle 1/2 tsp ground white pepper per bowl (or to taste). Add crispy fried shallots, sliced scallions, and cilantro leaves.

Serve with citrus

Serve immediately with lime or calamansi wedges on the side for squeezing to brighten the bowl. Offer additional chili oil or soy sauce at the table.