Basic Chinese Congee Recipe (How to Make it)

Chinese congee recipe| The word “congee” is a derivative of the Tamil word “kanji” from ancient India. Although there are other dialects and names for it throughout Asia.

Chinese rice congee

We refer to it by the Cantonese word “jk” (which somewhat sounds like “jook”). Also, Congee is frequently referred to as a rice porridge, although this wasn’t always the case.

Congee has a long history in China. where it was traditionally produced from whatever local grains were available. including millet, cornmeal, barley, and others.

Chinese Congee Recipe

According to historical records, congee was a favorite of both emperors and commoners.

It’s also a great baby meal; my mother started giving it to us when we turned one, and we will undoubtedly enjoy giving it to our new boy in the near future.

Ingredient (Main Ingredients)

  • 8 cup water
  • 2 pieces green onion
  • 0.50 oz ginger
  • 1 rice cup white rice (Jasmine rice is preferable but any white rice will work!)
  • 12 oz chicken
  • cilantro (to taste)

Ingredient (Chicken Marinade)

  • 2 tbsp vegetable oil
  • 2 tsp cornstarch
  • 1 tsp chicken bouillon
  • 1 tbsp oyster sauce
  • 2 tbsp water
  • 0.50 tsp chicken bouillon
  • Additional Flavor
  • 1 tsp salt



We’ll begin by washing our rice in a bowl (1 rice cup). Put some water in the bowl.
Using your hands, agitate and blend the rice.

Remove the water.


Start boiling some water (8 cups) now to save time later. The ratio of water to rice in jook/congee dishes is typically very high.

Then, we’ll slice and then cut our 0.50 oz. of ginger into thin strips. Cut two pieces of green onion and a few cilantro leaves into small bits.


The 12 oz. Of chicken should be cut into thin slices and put in a basin to marinate. Add water, cornstarch, chicken bouillon, and oyster sauce (1 tbsp each) (2 tbsp).

For 30 seconds, mix and massage the chicken and marinade together. until no liquid is present.

Then, add two tablespoons of vegetable oil to the bowl and stir everything with chopsticks for an additional 20 to 30 seconds.

The cornstarch aids in sealing the chicken’s juices and gluing the seasonings to the meat.

The oil aids in sealing the chicken’s internal juices and preventing the chicken from clumping.

Place a towel underneath your board before cutting to boost stability and reduce the likelihood that you’ll cut yourself.


Before adding our rice, pour the previously heated water (8 cups) into a saucepan. Turn the heat to high and wait for the pot to boil.

It’s crucial to wait until the pot begins to boil before adding the rice. When the saucepan (containing only water) reaches a rolling boil.

Add the rice and stir it briefly. Another key piece of advice is to avoid stirring the rice after it has resumed boiling.

Because doing so increases the likelihood that it will stick to the bottom of the pot. We’ll wait until the water and rice are back to boiling before covering the pot.


You may need to cook it on medium heat for a longer period. Depending on what “medium heat” means for your stove.

This stage is significant even though it is passive.


Anyway, if you’re satisfied with the state of your rice, begin stirring the pot quickly and continuously for two to three minutes.

This shortens the time we need to cook the rice and breaks it up into smaller, fluffier bits.

You’ll need to cook for an additional 10–20 minutes without a whisk.


After turning the heat to high, add the chicken gently over the course of 30 to 60 seconds, stirring frequently. It will clump up if you add it all at once.

For an additional one to two minutes, stir the chicken. It ought to be prepared whenever the kettle begins to boil once more.

In order to determine whether there are still any raw patches on the chicken, we can also inspect it.


Nearly there! Add the ginger strips, 1 teaspoon of salt, and chicken bouillon (1 tsp). Give everything a good 20 to 30 second stir.


Pour the jook into your preferred bowl after turning off the heat. Add the cilantro and green onions as garnish.

It’s time for dinner, so invite your loved ones over!


FAQs on Chinese Congee Recipe

Chinese Congee Recipe

1. What Kind of Rice is Used for Congee?

Many types of rice can make congee.

Use plain white long-grain rice. Jasmine rice is also popular.

Congee can also be made with short-grain rice and other long-grain rice kinds, such as basmati.

Any of these options may have a different cooking time.

2. What is Chinese Congee?

Congee (, pronounced jook in Cantonese or zhou1 in Mandarin) is a common Chinese dish.

that calls for simmering jasmine rice in a large quantity of water.

It’s common practice to cook rice with umami-enhancing items like dried shrimp or pork bones.

3. Is Chinese Congee Healthy?

According to Chinese belief, the fire for warming the digestive fire to facilitate digestion is supplied by the kidney qi.

Since the warmth of congee supports regular Spleen qi activity.

even though the Kidney qi may be weak, it is a nourishing diet.

4. Is Eating Congee Good for Losing Weight?

By substituting congee for one of your daily meals, you can lower your overall calorie intake.

A 500-calorie shortfall per day will result in weight reduction of one pound per week.

if your normal meal previously included 650 calories and your congee only has 150.

5. Does Congee Make Poop?

Congee can cause poop, right?

It effectively eliminated constipation with congee.

Unbelievably, it aids in elimination.

It softens the fiber, making it incredibly calming and easy to flow through the entire digestive system.

6. What is Difference Between Porridge and Congee?

What distinguishes congee from porridge?

As a result, while congee is a variety of rice porridge, not all rice porridge is congee.

just as not all squares are rectangles and not all rectangles are squares.

Jook clarifies further: it is the Cantonese name for rice porridge that is translated into English.

7. Can You Overcook Congee?

Another lovely aspect of congee?

It is impenetrable. You’re excellent if you typically overcook your rice.

Although you can reduce the heat down and stir less frequently.

Vuong prefers to boil his rice, constantly stirring the stock and the rice over high heat. (“I think the flavor comes out faster when it boils,” he says).

8. Is Congee Good for Stomach?

People (including kids!) typically enjoy congee.

which is a fantastic dish to eat medicinally to improve digestion and general health.

When someone has nausea, vomiting, diarrhea, a poor appetite.

or is recuperating from an acute illness, we frequently advise them to take this.

9. How Do You Reheat Congee? 

Congee leftovers last up to three days in the refrigerator.

Heat again on low until piping hot (stir from time to time).

Adding some water will make it appear less dense.

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