Congee Recipe

Rinse 1 cup rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Slice chicken thighs thinly across the grain. If using pork, slice thinly as well. Peel and devein prawns if using. Quarter the century egg if using.

Peel and slice 2 slices of fresh ginger into thin matchsticks or slivers. Thinly slice scallions and set aside whites and greens separately.

Bring to boil

In a large heavy-bottomed pot (4–6 qt) combine the rinsed rice and 10 cups water or low-sodium chicken stock. Add the ginger slices. Bring to a rolling boil over high heat, stirring once or twice to prevent sticking.

Simmer

Once boiling, reduce heat to low so the pot is at a gentle simmer. Partially cover with a lid tilted to allow steam to escape. Simmer, uncovered or partially covered, stirring every 10–15 minutes to prevent rice from catching on the bottom, for 1 to 1¼ hours until the grains break down and the mixture becomes creamy. If congee thickens too much, add hot water or stock ½ cup at a time to reach desired consistency.

Skim any foam or impurities from the surface during the first 10–15 minutes of simmering for a clearer congee.

Prepare proteins

Season the sliced chicken and pork lightly with ½ tsp salt and a pinch of white pepper. Toss prawns with a little salt if using. This helps them set quickly when added to hot congee.

Add meats

When the congee is creamy and rice grains are soft (about 1 hour), raise heat so the congee is just simmering. Add the thinly sliced chicken (and/or pork) in a single layer, pressing gently so pieces are submerged. Stir once to break up any clumps. Simmer gently for 5–7 minutes until chicken/pork turn opaque and cooked through.

Add prawns & century egg

If using prawns, add them in the last 2–3 minutes of cooking so they remain tender and turn pink. If using century egg, stir in the quartered pieces in the last minute just to warm through (do not overcook). Taste broth and adjust seasoning with up to 1 tsp kosher salt or 1 tsp fish sauce as needed.

Turn off the heat. Stir in 2 tbs light soy sauce, 1 tsp sesame oil and 1 tsp white pepper. Taste and adjust soy, salt, or fish sauce to preference.

Ladle congee into bowls. Garnish each bowl with scallion greens, a sprinkle of fried shallots or garlic crisps, toasted sesame seeds, and cilantro if using. Serve hot.