Herb Congee Recipe

Rinse rice

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

Combine liquids and rice

In a large heavy-bottomed pot, combine the rinsed rice, 8 cups water and 2 cups low-sodium chicken or vegetable stock. Stir once to distribute rice.

Bring to a boil then simmer

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low to maintain a bare simmer. Partially cover the pot to limit splatter but allow steam to escape.

Simmer and stir

Simmer gently for 40–50 minutes, stirring every 5–10 minutes and scraping the bottom so rice doesn't stick. Adjust heat so the surface moves slowly — you want rice to break down and thicken the liquid into a creamy porridge. If the congee gets too thick, add up to 1 cup hot water or stock to reach desired consistency.

Season base

After about 40 minutes when rice is very soft and porridge is thick and creamy, stir in 1 tsp kosher salt and 1 tsp white pepper. Taste and adjust seasoning.

Prepare aromatics

While congee simmers, peel and julienne 1 inch ginger and mince 2 cloves garlic. Roughly chop 1 cup cilantro (leaves and tender stems), thinly slice 1/2 cup basil, 1/4 cup celery, and 1/4 cup chives. Keep herbs separate until near the end so their flavors remain bright.

Infuse ginger and garlic (optional)

5–10 minutes before the congee finishes, stir the julienned ginger and minced garlic into the pot to infuse a gentle aromatic background. Continue simmering for the final minutes so the aromatics mellow.

Add herbs

Remove the congee from heat. Stir in the chopped cilantro, basil, celery, and chives. The residual heat will wilt the herbs without cooking away their freshness.

Marinate protein

If using chicken, thinly slice 8 oz chicken. Toss with 1 tsp light soy sauce, 1 tsp rice wine, and 1/2 tsp cornstarch. Let sit 10 minutes while congee cooks.

Poach the protein in congee

When congee is nearly finished (about 5 minutes before done), lay the marinated chicken slices in a single layer on the simmering surface. Cover and allow the residual heat in the congee to gently poach the thin slices for 4–6 minutes until cooked through. Stir gently to distribute cooked pieces.

Alternative proteins

You can substitute shredded rotisserie chicken, cooked shrimp (add at the end just to warm), or soft tofu (add with herbs) — adjust timing so delicate proteins do not overcook.

Finish with oils and sauces

Stir 1 tsp sesame oil and 1 tsp light soy sauce into the pot to add a savory finish. Adjust to taste.

Ladle and garnish

Ladle the herb congee into bowls. Top each bowl with sliced scallions, 1–2 tbsp fried shallots or garlic crisps, 1 tsp toasted sesame seeds, and additional white pepper to taste. Serve lime wedges on the side for a bright squeeze if desired.

Serve

Serve hot. Leftover congee thickens in the fridge; reheat gently with a splash of water or stock to restore creamy consistency.