Ginger Scallion Congee
Silky rice porridge simmered with ginger, topped with scallions, soy sauce, sesame oil and a soft egg. Gentle and warming.
- Servings
- 4
- Prep
- 10 min
- Cook
- 1 hr
- Total
- 1 hr 10 min
Ingredients
Equipment
- Large heavy pot with a lid
Instructions
Put the rice, water, ginger and salt in the pot and bring to a boil over high heat, stirring a few times so the rice doesn’t stick.
Lower the heat so the pot barely simmers, set the lid slightly ajar and cook, stirring every 10 minutes and scraping the bottom, until the rice has broken down into a thick, silky porridge, 55–60 minutes.
If you want soft eggs, lower them into a separate pot of boiling water for 7 minutes, then cool in cold water and peel.
Pick out the ginger slices. If the congee is thicker than you like, stir in a splash of hot water. Taste for salt.
Ladle into bowls and top with a halved egg, the green onions, a drizzle of soy sauce and a few drops of sesame oil.
Notes
- Congee thickens a lot as it cools. Reheat leftovers with a good splash of water, stirring until smooth. Keeps 4 days in the fridge.
- For chicken congee, simmer 2 boneless chicken thighs in the pot for the first 30 minutes, then shred them back in.
My notes
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Nutrition estimate
- Calories
- 155
- Protein
- 3 g
- Carbs
- 29 g
- Fat
- 3 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
