Chinese Congee (Rice Porridge/Soup)

Rice porridge may sound unappealing, but this simple Asian dish is great comfort food and can be taken in a soup flask as a packed lunch. 

Congee is the Mandarin name, Jook in Cantonese, Chok in Thailand, and Cháo in Vietnamese. I regularly had it for breakfast backpacking in Malaysia, Thailand, and Hong Kong.

The classic congee is just rice simmered in water or stock until it breaks down essentially to mush, and flavoured with ginger and soy.

Shredded chicken, minced pork, or egg can be added to the classic congee for protein, but I like to make a plant based version with vegetable stock, tofu, and colourful vegetables.

Serves 2

1 litre vegetable stock

1 cup cooked rice, white rice is traditional but I prefer brown rice

1 tbsp finely grated ginger

2 large cloves of garlic, peeled and crushed

200g firm tofu, grated

1 large carrot, grated

1 pak choi, thinly sliced 

2 spring onions, finely chopped

Seasonings - chilli oil, sesame oil, chilli flakes, soy sauce, and/or fish sauce to serve

Add the rice, garlic, and ginger to a pan.  Pour over the stock and bring to the boil.

Boil for 5-10 minutes uncovered until the rice is a runny porridge consistence. 

Stir in the tofu, carrot, and pak choi to heat up.

Serve when congee comes back to the boil.  Sprinkle each serving with a chopped spring onion, and season with what ever you have to hand and to your own taste.

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