China · East Asia
Congee (Jook)
Cultural note: Rice porridge has been eaten in China for millennia; Cantonese jook is the silky, long-simmered version served with crisp youtiao, pickles and century egg.
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Congee (Jook)
5 minPrep
75 minCook
4Servings
1/5Difficulty
2/5Impressiveness
Ingredients
- 150 g jasmine rice, rinsed
- 2 l water or light chicken stock
- 2 cm ginger, julienned
- 1 tsp salt
- 2 scallions, sliced
- white pepper, soy sauce, sesame oil, fried shallots, youtiao
Instructions
- Bring rice, liquid and ginger to a boil in a heavy pot.
- Simmer gently, partly covered, stirring occasionally, 60–75 minutes until creamy.
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- Season with salt; add water if too thick.
- Ladle into bowls and add toppings.
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