CONGEE Recipe

Name: Noodles CONGEE Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cups long-grain white rice; 10 cups water; 2 cups chicken stock (low sodium); 1 tsp kosher salt; 1 tsp white pepper; 1 pcs skinless boneless chicken breast; 1 inch fresh ginger (thin slices); 1 tsp minced garlic; 2 stalks scallions (green onions), thinly sliced; 2 tbs soy sauce; 1 tsp sesame oil; 2 tbs fried shallots or garlic (optional); 0.25 tsp white pepper (for serving); 0.5 tsp sesame oil (for serving); 2 sprigs cilantro leaves; 1 pcs thinly sliced preserved egg (century egg) or salted duck egg; 0.25 tsp toasted white pepper (optional)

Inspired by Noodles

Time1h 15m

Serves4

rice porridge

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Ingredients

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Congee Base

1 cups Long-grain white rice

10 cups water

2 cups chicken stock (low sodium)

1 tsp kosher salt

1 tsp White pepper

Protein (optional)

1 pcs skinless boneless chicken breast

1 inch fresh ginger (thin slices)

Aromatics & Finishes

1 tsp minced garlic

2 stalks scallions (green onions), thinly sliced

2 tbs Aged soy sauce

1 tsp Toasted sesame oil

2 tbs fried shallots or garlic (optional)

1/4 tsp white pepper (for serving)

1/2 tsp sesame oil (for serving)

Garnishes (optional)

2 sprigs cilantro leaves

1 pcs thinly sliced preserved egg (century egg) or salted duck egg

1/4 tsp toasted white pepper (optional)

Method

Prep

Rinse rice

Rinse 1 cup long-grain white rice under cold water until the rinse water runs mostly clear to remove excess surface starch. Drain well.

Prepare chicken (if using)

If using chicken, pat 1 chicken breast dry. Optionally butterfly or leave whole. Thinly slice 1 inch of ginger into several rounds.

Thinly slice scallions and mince garlic. Prepare garnishes (slice preserved or salted egg, wash cilantro).

Cook Congee

Combine liquids and rice

In a large heavy-bottomed pot or Dutch oven, add the rinsed rice, 10 cups water and 2 cups low-sodium chicken stock. Add the sliced ginger rounds and 1 tsp kosher salt. Stir once to distribute.

Bring to simmer

Place pot over high heat and bring to a gentle boil, uncovered, stirring occasionally to prevent rice from sticking to the bottom. Once boiling, immediately reduce heat to low to maintain a very gentle simmer.

Simmer and stir

Let the rice simmer, partially covered, for 45–60 minutes, stirring every 8–10 minutes and scraping the bottom to prevent sticking. The rice will break down and the mixture will thicken into a creamy porridge. Add an extra 1/2–1 cup water if it becomes too thick before the rice is fully broken down.

Add chicken (if using)

If using the chicken breast whole, add it to the pot about 20–25 minutes before the congee is done so it can poach gently in the simmering liquid. If thinly sliced, add the slices 5–8 minutes before finishing so they cook through but stay tender. Remove chicken, slice or shred, then return to pot if desired.

Adjust seasoning

Taste the congee and adjust seasoning with up to 1 tsp additional kosher salt and 1 tsp white pepper as needed. Stir in 1 tsp sesame oil for aroma and 1 tsp minced garlic if you prefer a lightly aromatic base (cook a further 1–2 minutes).

Finish & Serve

Ladle congee into bowls. Top each bowl with sliced scallions, 1/2–1 tbs soy sauce (or more to taste), a drizzle of sesame oil (about 1/2 tsp), and a sprinkle of white pepper (about 1/8–1/4 tsp). Add fried shallots/garlic and cilantro sprigs as desired. Place slices of preserved or salted egg on top if using.

Serve hot. Leftover congee will thicken in the refrigerator; thin with hot water or stock when reheating and stir until smooth.