Chinese Congee (Bái Zhōu) with Ginger & Scallion

How to Make It

1. 1

   Rinse and Soak the Rice

   Place 150g of jasmine rice in a fine-mesh sieve and rinse under cold running water, gently agitating with your hand, until the water runs almost clear — approximately 2 to 3 minutes. Transfer the rinsed rice to a bowl, cover with cold water, and soak for 20 to 30 minutes. Soaking begins starch hydration, which shortens cook time and contributes to the characteristically silky, smooth texture of congee.

   Tip: For an even silkier result, freeze the rinsed, soaked rice for 1 hour before cooking. The ice crystals break down the grain structure, producing a creamier porridge in less time.
2. 2

   Build the Aromatic Base

   Add 1500ml of low-sodium broth and 500ml of water to a large, heavy-bottomed pot or Dutch oven. Add the sliced ginger matchsticks and the smashed garlic cloves (if using) along with the white parts of the scallion. Bring to a rolling boil over medium-high heat, then allow to boil for 3 minutes so the aromatics begin infusing the liquid.

   Tip: Simmering ginger in the broth rather than adding it raw at the end maximises its anti-inflammatory gingerol compounds and produces a warming, deeply flavoured base.
3. 3

   Cook the Rice Low and Slow

   Drain the soaked rice and add it to the boiling aromatic broth. Stir well to prevent the rice from clumping or sticking to the base. Reduce the heat to low-medium, partially cover the pot with the lid slightly ajar to allow steam to escape, and cook for 60 to 75 minutes, stirring every 10 to 15 minutes. The rice grains will gradually swell, break down, and dissolve into the broth, creating a thick, silky, cohesive porridge. The final consistency should flow slowly like a loose, creamy pudding.

   Tip: If the congee thickens too quickly, add hot water in 100ml increments and stir through. Congee thickens considerably as it cools, so aim for a slightly looser consistency than desired at serving.
4. 4

   Add Optional Protein

   If including chicken, add the thinly sliced raw chicken breast directly to the simmering congee during the last 15 minutes of cooking. Stir gently to separate the slices. The chicken will poach in the porridge, staying exceptionally tender and contributing additional protein without adding fat from separate cooking oil. Ensure internal temperature reaches 75°C (165°F).

   Tip: For an even more delicate texture, place chicken in the congee whole during the last 20 minutes, then remove, shred with two forks, and stir back in.
5. 5

   Season and Finish

   Once the congee reaches your desired consistency, remove and discard the smashed garlic cloves. Add the low-sodium soy sauce (10ml), toasted sesame oil (5ml), and white pepper. Taste and adjust seasoning with a small pinch of sea salt only if needed. Stir to incorporate evenly. The soy sauce adds umami depth, while the sesame oil, stirred in off the heat, preserves its aromatic fragrance.

   Tip: For clinical gut-health or infant-feeding applications, omit soy sauce entirely and season only with a very small amount of salt, or serve fully plain.
6. 6

   Garnish and Serve

   Ladle the hot congee into deep bowls. Garnish each serving with the sliced green scallion tops and, if using, quartered century egg (pídàn). For a complete traditional presentation, offer additional toppings on the side such as a drizzle of extra sesame oil, a small side of plain preserved vegetables, or sliced fresh chilli. Serve immediately while steaming hot.

   Tip: Congee stores excellently — refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Reheat on the stovetop with a splash of water or broth, stirring constantly to restore the original silky consistency.