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This is the easiest way to make homemade Congee! I’ve always loved congee, since I was a little kid, and this is how my grandma used to make it for me. I love how simple it is – you can customize it to your preferences or make it exactly how I do at home!
Watch the Congee Recipe Video Below!
Table of Contents
My #1 Tip for Congee
The trick to the best congee is that you should make it to your preference! The beauty in it’s simplicity is that it can be customized and adjusted to your exact liking. Use the broth you prefer (I like chicken broth, so that’s what I included in the recipe), cook it to your preferred consistency (do you like the rice to be more broken down? how thick do you like your congee?), and top it with the garnishes you like!
If this is your first time making congee or you want to enjoy it exactly how I like it, you can follow the recipe as it is!
Congee Ingredients
Refer to the recipe card for the full list of ingredients and measurements!
- medium grain or short grain rice
- chicken broth – you can use any kind of broth you prefer; I like the flavor of chicken but beef, vegetable, or seafood stock would all work great!
- shaoxing wine – this adds a depth of flavor that I LOVE – if you like cooking Chinese food at home, I highly recommend having a bottle in your pantry. If you don’t have it or can’t cook with wine, you can leave it out.
- sesame oil – the nutty flavor of sesame oil is perfect in congee; I do not recommend substituting this with another oil.
- msg – this is always optional but I like to use msg in moderation as a flavor enhancer. I’ve seen comments that mushroom powder works great as a substitute!
- dried scallop, optional – this is optional but I LOVE dried scallops in my congee. I know it can be difficult to find if you don’t have a Chinese grocery store near you, so don’t feel like you have to have it!
- salt and white pepper, to taste
Optional Garnishes
All of these garnishes are optional! Below is what I prefer. You can also add any garnish of your preference – there are so many options to really make it your own.
- scallions, ginger, white pepper
- crispy wonton strips
- century egg or preserved duck egg
Other Garnish ideas:
Here are some other garnish ideas:
- fried shallots, green onions, cilantro (coriander)
- peanuts, fried garlic, pickled vegetables
- shredded meat or sausage
- drizzle of chili oil or fish sauce
Congee: Step-By-Step Recipe Instructions
1. Add Ingredients to a Pot
Rinse and wash rice until the water runs clear. It usually takes me about 2-3 times to get the water to run clear. I know washing rice is controversial – I recommend doing it to avoid having dust, debris, or other contaminants in your cooked dish. I’ve even seen insects before! However, ultimately it is up to you.
In a large pot, add broth, shaoxing wine, sesame oil, msg and dried scallop pieces. Bring to a boil and then add your rice.
2. Simmer the Congee
Lower the heat to medium low – bring the rice to a simmer and cover.
Simmer for 45 minutes to 1 hour, stirring occasionally until the desired consistency is achieved and the rice is broken down. I like my rice to be less broken down, whereas my wife prefers hers completely broken down. This is up to you and your preference!
If you feel that the congee is too thick, you can add more broth or hot water and continue simmering until the preferred congee thickness is achieved. Alternatively, if you think it’s not thick enough, keep simmering until more liquid has evaporated.
Season with white pepper and salt to taste.
3. Garnish and Enjoy!
Garnish with the garnishes of your choice – as you can see, I like mine with a century egg, chopped scallions, crispy wonton strips, white pepper and thinly sliced ginger. Enjoy!
What Should I Serve with Congee?
I love having Congee for breakfast, alongside dim sum favorites like Fried Shrimp Balls, Siu Mai, or Soy Sauce Pan Fried Noodles. It’s also great with Wontons or Wonton Noodle Soup! I also like to have some vegetables like my Chinese Cucumber Salad, Gai Lan with Oyster Sauce, or Garlic Bok Choy.
PRO TIPS
Tips for Homemade Congee
- Wash the rice to remove dust, debris, or other contaminants. I like to rinse it until the water runs clear, which is about 2-3 times.
- Stir the congee occasionally and look at the consistency – if you want the rice to be more broken down, keep simmering. If you like the rice grains to stay more whole, stop cooking once you are happy with the consistency.
- If the congee is too thick, add more broth and continue simmering; if the congee is too thin or watery, keep simmering until more liquid has evaporated.
- Top with the garnishes of your choice – here are some ideas:
- scallions, ginger, white pepper
- crispy wonton strips
- century egg or preserved duck egg
- fried shallots, green onions, cilantro (coriander)
- peanuts, fried garlic, pickled vegetables
- shredded meat or sausage
- drizzle of chili oil or fish sauce
Storage, Reheating, and Make Ahead Tips
Store any leftover Congee in an airtight container in the refrigerator for up to 3-4 days. Store all leftover garnishes in separate, airtight containers – depending on what the garnish is, you may need to store in the refrigerator. (Dried garnishes like crispy wonton strips, peanuts, or fried garlic can be stored in an airtight container at room temperature, whereas eggs, chopped aromatics, pickled vegetables, or meat should be stored in airtight containers in the refrigerator.)
You may find that it has thickened in the refrigerator – you can add a dash of water or broth to loosen it up when reheating.
Reheat leftover Congee in the microwave or on the stove.
You can make Congee ahead of time and keep it stored in an airtight container for up to 3-4 days. Do not garnish until the congee has been reheated and is ready to serve.
If you tried this Congee Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Congee
Ingredients
- 1 cup medium grain or short grain rice, 200g
- 10 cups chicken broth
- 1 tbsp shaoxing wine
- 2 tsp sesame oil
- 1/2 tsp msg
- 4 pieces dried scallop, optional
- kosher salt and white pepper, to taste
Optional Garnishes
- scallions
- ginger
- crispy wonton strips
- white pepper
- century egg, preserved duck egg
Instructions
- Rinse and wash rice until the water runs clear.
- In a large pot, add @kettleandfire Organic Chicken Broth, shaoxing wine, sesame oil, msg and dried scallop pieces. Bring to a boil then add the washed rice.
- Lower the heat to medium low to bring to a simmer and cover. Simmer for 45 minutes to 1 hour, stirring occasionally until the desired consistency is achieved and the rice is broken down. If too thick, add more broth and continue simmering until the preferred congee thickness is achieved. Season with white pepper and salt to taste.
- Garnish with a century egg, chopped scallions, crispy wonton strips, white pepper, thinly sliced ginger and enjoy!
Notes
- Wash the rice to remove dust, debris, or other contaminants. I like to rinse it until the water runs clear, which is about 2-3 times.
- Stir the congee occasionally and look at the consistency – if you want the rice to be more broken down, keep simmering. If you like the rice grains to stay more whole, stop cooking once you are happy with the consistency.
- If the congee is too thick, add more broth and continue simmering; if the congee is too thin or watery, keep simmering until more liquid has evaporated.
- Top with the garnishes of your choice
- scallions, ginger, white pepper
- crispy wonton strips
- century egg or preserved duck egg
- fried shallots, green onions, cilantro (coriander)
- peanuts, fried garlic, pickled vegetables
- shredded meat or sausage
- drizzle of chili oil or fish sauce
- Store any leftover Congee in an airtight container in the refrigerator for up to 3-4 days. Store all leftover garnishes in separate, airtight containers – depending on what the garnish is, you may need to store in the refrigerator. (Dried garnishes like crispy wonton strips, peanuts, or fried garlic can be stored in an airtight container at room temperature, whereas eggs, chopped aromatics, pickled vegetables, or meat should be stored in airtight containers in the refrigerator.)
- You may find that it has thickened in the refrigerator – you can add a dash of water or broth to loosen it up when reheating.
- Reheat leftover Congee in the microwave or on the stove.
- You can make Congee ahead of time and keep it stored in an airtight container for up to 3-4 days. Do not garnish until the congee has been reheated and is ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
