Chinese Rice Congee (Jook)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear, about 2-3 times. Drain well.
- 2
Peel and slice the fresh ginger into thin coins.
- 3
In a large heavy-bottomed pot, combine the rinsed rice, chicken stock, and sliced ginger. Bring to a boil over high heat.
- 4
Once boiling, reduce heat to low and partially cover the pot with a lid (leave it slightly ajar to prevent overflow).
- 5
Simmer gently for 60-90 minutes, stirring every 15-20 minutes to prevent sticking. The congee is ready when the rice has completely broken down and the mixture is creamy and porridge-like.
- 6
If the congee becomes too thick, add more stock or hot water to reach your desired consistency.
- 7
Remove the ginger slices and season with salt and white pepper to taste.
- 8
Thinly slice the green onions on a diagonal.
- 9
Ladle the hot congee into bowls and drizzle each serving with sesame oil.
- 10
Top with sliced green onions and serve with soy sauce on the side for individual seasoning.
Chef's Note
"This silky, comforting congee is pure nourishment in a bowl—perfect for chilly mornings or when you need something gentle and healing. The magic is in the slow simmer that transforms simple rice into creamy perfection, and don't skip the toppings; they add essential texture and brightness to every spoonful."
