Ingredients:

  • 1 cup (200g) long-grain rice, rinsed well
  • 8 cups (1.9 liters) chicken broth, low sodium
  • 1-inch piece of ginger, peeled and thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 scallions, thinly sliced
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons sesame oil
  • 1/4 cup (20g) crispy fried shallots or garlic
  • 1 cup shredded cooked chicken, pork, or tofu (optional)

Instructions:

  1. In the pot, combine the rinsed rice, chicken broth, ginger, salt, and white pepper.
  2. Bring the mixture to a boil over high heat.
  3. Reduce heat to low, cover the pot, and simmer gently for 1.5-2 hours, or until the rice has broken down and the congee has reached a creamy consistency. Stir occasionally to prevent sticking.
  4. If the congee becomes too thick, add a little more broth or water to thin it out.
  5. Taste the congee and adjust the seasoning with more salt and white pepper as needed.
  6. Ladle the congee into bowls and garnish with your desired toppings.