Easy Chinese Style Congee Recipe
The ultimate winter comfort food, this easy congee recipe is a Chinese favorite for when you’re feeling sick.
Made with a base of chicken broth to impart flavor and protein, the rice cooks extra-long so all the starch inside is extracted, leaving you with a thick and creamy congee! Garnish with flavors like Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Pure Sesame Oil to enrich the congee, alongside the freshness of scallions.
What You Will Need
Ingredients
- 7 cups chicken or vegetable stock
- 1 cup raw long-grain white rice, rinsed
- ½ tsp. kosher or sea salt, plus more to taste
- 1-inch knob fresh ginger, peeled and thinly sliced
- Sliced scallions, for garnish
Seasoning
- Lee Kum Kee Pure Sesame Oil, for serving
- Lee Kum Kee Premium Soy Sauce, for garnish
Made with
Lee Kum Kee products
How to make it
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In a large pot, combine the stock, rinsed rice, salt, and sliced ginger. Bring to a boil over medium-high heat.
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Reduce heat to low and simmer uncovered for 50–60 minutes, stirring every 8–10 minutes to prevent sticking. The rice should break down and create a creamy, porridge-like texture.
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If the congee becomes too thick, add a splash of hot water or extra stock until your desired consistency is reached.
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Ladle into bowls and finish with sliced scallions, a drizzle of Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Premium Soy Sauce to taste.
Find more Chinese recipes to make at home on our recipes page!
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