Congee Recipe (Silky Chinese Rice Porridge)

Last updated: March 12, 2026

Congee is one of the most comforting foods in all of Asian cooking. This silky, slow-simmered rice porridge has fed billions of people across China, Southeast Asia, Korea, Japan, and India for thousands of years. Whether you call it congee, jook, okayu, or bubur, the concept is the same: rice cooked low and slow in a generous amount of liquid until it breaks down into a creamy, soul-warming bowl of pure comfort.

This congee recipe gives you everything you need to make restaurant-quality rice porridge at home. We cover the classic Chinese-style chicken congee from scratch, plus variations for pork, seafood, vegetarian, and more. With the right technique, you can transform a handful of rice into a dish that is infinitely more than the sum of its parts.

Congee is also one of the most forgiving recipes you will ever make. There is no precise moment when it is done — you simply cook it until it reaches the consistency you love. Thick and creamy, thin and soupy, or somewhere in between — it is all congee, and it is all delicious.

What Is Congee?

Congee (粥, zhōu in Mandarin, jook in Cantonese) is a rice porridge made by simmering rice in a large volume of water or stock — typically a ratio of 1 part rice to 8-10 parts liquid. The long, gentle cooking process causes the rice grains to break down completely, releasing their starches into the liquid and creating a thick, creamy porridge with a smooth, velvety texture.

Unlike regular steamed rice, which uses a 1:1 or 1:2 ratio and aims to keep grains intact, congee deliberately overcooks the rice. The result is a blank canvas that absorbs and amplifies whatever flavors you add to it. This is why congee is so beloved across Asia — it is endlessly adaptable to local ingredients and personal taste.

The dish has a history stretching back over 2,500 years in China, where it was originally documented in ancient texts as a medicinal food. Traditional Chinese medicine considers congee one of the most digestible and nourishing foods, ideal for the sick, the elderly, and young children. But in modern Asian kitchens, congee has evolved far beyond sick-day food into a beloved breakfast staple, late-night comfort meal, and satisfying dinner.

Congee Around Asia: Regional Names and Styles

Every rice-eating culture in Asia has its own version of rice porridge. Understanding these regional variations will help you appreciate just how versatile this humble dish really is.

Country	Name	Key Characteristics
China (Cantonese)	Jook (粥)	Very smooth, silky texture; often made with dried seafood, century eggs, or pork
China (Northern)	Zhou (粥)	Can be thinner; sometimes made with millet or mixed grains
Japan	Okayu (お粥)	Lighter, less broken-down grains; served with umeboshi (pickled plum) and simple toppings
Korea	Juk (죽)	Often blended smooth; popular flavors include pumpkin, abalone, and black sesame
Thailand	Khao Tom / Jok	Khao tom has intact grains in broth; jok is fully broken down with ginger and pork
Vietnam	Cháo	Often made with chicken or fish; garnished with crispy shallots and herbs
Indonesia	Bubur Ayam	Chicken congee topped with shredded chicken, fried shallots, soy sauce, and kerupuk
Philippines	Arroz Caldo / Lugaw	Heavily seasoned with ginger and garlic; often colored with turmeric or safflower
India	Kanji	Simple rice porridge, sometimes fermented; served with pickles
Malaysia/Singapore	Bubur	Smooth porridge served with an array of side dishes and condiments

Why This Congee Recipe Works

This recipe is designed to give you the best possible congee with straightforward technique. Here is what makes it work:

• Chicken stock base: Using homemade or quality store-bought stock instead of plain water gives the congee a rich, savory backbone from the start.
• Pre-soaked rice: Soaking the rice for 30 minutes before cooking shortens the cooking time and helps the grains break down more evenly.
• A touch of oil: Tossing the soaked rice with a small amount of sesame oil before cooking helps the grains separate in the liquid and contributes to a silkier final texture.
• Low and slow simmering: Congee needs time. Rushing it with high heat creates an uneven texture with some grains still intact. A gentle simmer lets everything meld together beautifully.
• Generous toppings: The toppings and condiments are what make congee exciting. We give you a full selection to customize your bowl exactly how you like it.

Ingredients for Chicken Congee

This recipe makes approximately 4-6 servings of classic Chinese-style chicken congee. All ingredients are easy to find at Asian grocery stores or online at Umamicart.

For the Congee Base

• 1 cup (200g) long-grain or jasmine rice
• 8 cups (2 liters) chicken stock (homemade preferred)
• 2 cups (480ml) water
• 1 tablespoon neutral oil (vegetable or canola) or sesame oil
• 1 teaspoon salt (adjust to taste)

For the Chicken

• 2 bone-in, skin-on chicken thighs (about 400g / 14 oz)
• 1-inch piece fresh ginger, sliced into coins
• 2 scallions (green onions), cut into 3-inch segments
• 1 tablespoon Shaoxing wine (optional but recommended)

For the Toppings (Choose Your Favorites)

• Thinly sliced scallions
• Crispy fried shallots
• Julienned fresh ginger
• White pepper
• Toasted sesame oil (a few drops)
• Soy sauce or tamari
• Century egg (pidan), cut into wedges
• Crispy wonton strips or Chinese crullers (youtiao), sliced
• Chili oil or sambal oelek
• Fresh cilantro leaves
• Roasted peanuts, crushed
• Soft-boiled egg

Step-by-Step Congee Instructions

Step 1: Prepare the Rice

Rinse 1 cup of rice under cold running water until the water runs mostly clear, about 3-4 rinses. This removes excess surface starch and prevents the congee from becoming gummy. Transfer the rinsed rice to a bowl, cover with cold water, and let it soak for at least 30 minutes (up to 2 hours is fine). If you are in a hurry, you can skip the soaking, but the cooking time will increase by about 15-20 minutes.

After soaking, drain the rice thoroughly. Toss it with 1 tablespoon of oil and a pinch of salt. This step is a Cantonese technique that helps the rice grains crack during cooking, releasing more starch and creating a creamier porridge.

Step 2: Prepare the Chicken

While the rice soaks, bring a small pot of water to a boil. Blanch the chicken thighs for 2-3 minutes, then drain and rinse under cold water. This removes impurities and excess fat, giving you a cleaner-tasting congee. Set the chicken aside.

Step 3: Build the Base

In a large pot or Dutch oven (at least 5-quart capacity), combine the 8 cups of chicken stock and 2 cups of water. Add the ginger slices and scallion segments. Bring to a boil over high heat.

Once boiling, add the blanched chicken thighs and the Shaoxing wine. Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 25-30 minutes until the chicken is fully cooked through and tender.

Step 4: Shred the Chicken

Remove the chicken thighs from the pot and set them on a cutting board. Remove and discard the ginger slices and scallion segments from the stock (or leave them in if you prefer a more gingery flavor). Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces using two forks or your fingers. Set the shredded chicken aside for topping.

Step 5: Cook the Congee

Bring the stock back to a boil. Add the drained, oil-coated rice to the pot. Stir well to prevent the rice from clumping or sticking to the bottom. Once the liquid returns to a boil, immediately reduce the heat to low to maintain a very gentle simmer.

Cook for 45 minutes to 1 hour, stirring every 10-15 minutes. Stirring is important — it prevents sticking and helps break down the rice grains faster. As the congee thickens, you will need to stir more frequently (every 5 minutes) to prevent scorching on the bottom.

The congee is ready when the rice has completely broken down and the porridge has a creamy, flowing consistency. It should coat the back of a spoon but still pour easily. If it gets too thick, simply add more hot water or stock, a half cup at a time, until you reach your desired consistency.

Step 6: Season and Serve

Season the congee with salt and white pepper to taste. Ladle the hot congee into bowls. Top each bowl with a generous portion of the shredded chicken and your choice of toppings. Serve immediately while piping hot.

A classic combination is: shredded chicken, sliced scallions, julienned ginger, a drizzle of soy sauce, a few drops of sesame oil, and a generous pinch of white pepper. For extra crunch, add some sliced youtiao (Chinese crullers) or crispy fried shallots on top.

Expert Tips for Perfect Congee

After making hundreds of batches of congee, here are the techniques that make the biggest difference:

Use the right rice. Jasmine rice is the most popular choice for congee because it breaks down well and has a pleasant fragrance. Short-grain rice (like Japanese sushi rice) creates an even creamier, thicker congee. Avoid brown rice for traditional congee — while it works, it takes significantly longer and never achieves the same silky texture.

The freezer trick. For the creamiest congee in less time, freeze the soaked and oiled rice overnight. The ice crystals rupture the cell walls of the rice grains, causing them to break down much faster during cooking. Frozen rice congee can be ready in 25-30 minutes instead of 45-60.

Use leftover rice. In a pinch, you can make congee from leftover cooked rice. Use about 2 cups of cooked rice per 6 cups of liquid. The congee will cook in about 20-30 minutes. The texture will not be quite as smooth as starting from raw rice, but it is an excellent shortcut for a quick meal.

Do not skimp on liquid. A common mistake is not using enough liquid. The ideal ratio for a medium-thick congee is 1:10 (rice to liquid). You can always add more liquid during cooking, but starting with too little makes it hard to recover the right consistency.

Keep it moving. Stir regularly, especially during the last 15 minutes of cooking when the congee is thickest. This prevents a layer of rice from scorching on the bottom of the pot, which will give the entire batch a burnt, bitter flavor.

Season at the end. Salt tightens the starch granules in rice and can slow down the breakdown process. Add your salt toward the end of cooking for the smoothest results.

Congee Variations

Once you master the basic technique, the variations are practically endless. Here are some of the most popular styles of congee you can make with this recipe as a foundation.

Century Egg and Pork Congee (皮蛋瘦肉粥)

This is arguably the most famous congee in Cantonese cuisine. Replace the chicken with 200g of lean pork loin. Simmer the pork in the stock the same way, then shred it. Dice 2 century eggs (pidan) and add half of them to the congee during the last 10 minutes of cooking (they will partially dissolve and add richness to the base). Use the remaining diced century egg as a topping along with the shredded pork. Season generously with white pepper and sesame oil.

Fish Congee (魚片粥)

Make the congee base using a combination of dashi stock and water or plain chicken stock. Slice 200g of fresh white fish fillet (sea bass, snapper, or cod) into thin pieces. When the congee is done, turn off the heat and immediately stir in the raw fish slices. The residual heat of the porridge will gently cook the fish in about 2-3 minutes. Top with sliced scallions, ginger, cilantro, and a splash of soy sauce.

Vegetarian Congee

Replace the chicken stock with vegetable stock or mushroom stock. For protein, add cubed firm tofu or sliced shiitake mushrooms during the last 15 minutes of cooking. Top with roasted peanuts, fried shallots, pickled vegetables, and chili oil for a deeply satisfying vegetarian bowl.

Slow Cooker Congee

Congee is tailor-made for the slow cooker. Combine all ingredients (rice, stock, ginger, raw chicken thighs) in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The results are exceptionally creamy because the long, even heat breaks the rice down beautifully. Fish out the chicken, shred it, and serve as directed.

Instant Pot Congee

For the fastest congee possible, use a pressure cooker. Combine the soaked rice, stock, ginger, and raw chicken thighs in the Instant Pot. Cook on high pressure for 30 minutes with a natural release. The pressure creates incredibly silky congee in a fraction of the stovetop time. Remove the chicken, shred, season, and serve.

Korean Pumpkin Porridge (Hobakjuk)

For a Korean-inspired twist, steam or roast 500g of kabocha squash until tender, then blend until smooth. Make the congee base with water instead of stock, using sweet (glutinous) rice. Stir the pumpkin puree into the cooked congee and sweeten lightly with sugar or honey. Serve topped with small rice flour balls (saealsim) for a traditional Korean porridge.

Indonesian Bubur Ayam

This beloved Indonesian street food version uses the same base technique but leans heavily into toppings. Make the chicken congee as directed, then serve each bowl topped with shredded chicken, a drizzle of sweet soy sauce (kecap manis), crispy fried shallots, sliced scallions, sambal, fried garlic, crushed kerupuk (prawn crackers), and a handful of Chinese celery. The combination of textures and flavors is extraordinary.

What to Serve with Congee

In Chinese households, congee is rarely served alone. It is typically accompanied by a spread of small side dishes and condiments that let each person customize their bowl. Here are the most popular accompaniments:

• Youtiao (Chinese crullers): These long, golden fried dough sticks are the quintessential congee companion. Tear or cut them into pieces and dunk them into your congee. The contrast of crispy, chewy dough with silky porridge is addictive.
• Pickled vegetables: Sour and crunchy pickled mustard greens (zha cai), pickled radish, or pickled cucumbers cut through the richness of the congee.
• Stir-fried greens: A simple plate of stir-fried bok choy or water spinach adds freshness and nutrition.
• Braised dishes: Small portions of red-braised tofu, pork belly, or eggs pair wonderfully with plain congee.
• Fermented tofu (fu ru): A tiny cube of fermented tofu stirred into congee adds an incredibly savory, umami punch.
• Salted duck eggs: Halved salted duck eggs with their rich, creamy yolks are a classic pairing.
• Kimchi: For a Korean-inspired twist, a spoonful of kimchi adds spice, tang, and crunch.

Nutritional Information

The following nutritional information is for one serving of chicken congee (recipe makes 6 servings), not including optional toppings. Values are approximate and will vary based on the type of stock and amount of chicken used.

Nutrient	Amount Per Serving	% Daily Value
Calories	210 kcal	10%
Total Fat	5g	6%
Saturated Fat	1g	5%
Cholesterol	35mg	12%
Sodium	680mg	30%
Total Carbohydrates	28g	10%
Dietary Fiber	0.5g	2%
Sugars	1g	—
Protein	12g	24%
Vitamin A	2% DV	2%
Vitamin C	0% DV	0%
Calcium	2% DV	2%
Iron	6% DV	6%

Congee is naturally low in calories and fat compared to many other rice dishes because such a large proportion of each serving is water or stock. It is an excellent source of easily digestible carbohydrates, making it ideal for anyone recovering from illness or looking for a light, nourishing meal. The protein content increases significantly if you add generous amounts of chicken, pork, fish, or egg toppings.

How to Store and Reheat Congee

Congee stores well, but it will thicken considerably as it cools. Here is how to handle leftovers:

Refrigerator: Store leftover congee in an airtight container in the refrigerator for up to 3-4 days. Keep the congee base and toppings stored separately for best results. When you are ready to reheat, you will notice that the congee has solidified into a thick, paste-like consistency — this is completely normal.

Reheating: Transfer the congee to a pot and add water or stock, about 1/4 to 1/2 cup per serving. Heat over medium-low, stirring frequently, until it reaches your desired consistency. You can also reheat in the microwave: add liquid, cover loosely, and heat in 1-minute intervals, stirring between each. Adjust seasoning after reheating, as the flavors mellow during storage.

Freezer: Congee freezes surprisingly well. Portion it into freezer-safe containers or zip-lock bags, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop with extra liquid. The texture after freezing will be slightly less smooth than fresh, but still very good.

Make-ahead tip: If you plan to meal prep, consider making the congee base slightly thinner than you normally would. It will thicken during storage, so starting with a thinner base means it will be closer to the perfect consistency when reheated.

Congee Recipe FAQ

What is the best rice for congee?

Jasmine rice is the most commonly used rice for congee and produces excellent results with a fragrant, creamy porridge. Short-grain rice (such as Japanese sushi rice) creates an even thicker, stickier congee. Long-grain rice like basmati works but produces a thinner, less creamy result. For the best results, stick with jasmine or short-grain rice.

What is the correct rice-to-water ratio for congee?

The standard ratio is 1 cup of rice to 8-10 cups of liquid. Use 1:8 for a thicker congee and 1:10 for a thinner, soupier porridge. You can always adjust by adding more liquid during cooking. If you are using leftover cooked rice, use about 2 cups of cooked rice to 6 cups of liquid. Learn more about cooking rice ratios in our complete guide.

How long does it take to make congee?

On the stovetop, congee takes 45 minutes to 1 hour from when you add the rice to the boiling liquid. With the freezer trick (freezing the soaked rice overnight), you can cut that to 25-30 minutes. In a slow cooker, it takes 6-8 hours on low or 3-4 hours on high. In an Instant Pot or pressure cooker, it takes about 30 minutes plus natural release time.

Can I make congee without stock?

Yes. Plain water congee (called bai zhou or white congee) is a staple in Chinese households and is the most traditional version. The beauty of white congee is that all the flavor comes from the toppings and side dishes. It is also the version most commonly served when someone is sick, as it is the easiest to digest.

Why is my congee not creamy?

The most common reasons are: not enough cooking time (give it at least 45 minutes), not enough liquid (add more stock or water), not stirring enough (stir every 10-15 minutes to help break down the grains), or using the wrong rice (brown rice and some long-grain varieties resist breaking down). The oil-coating technique in this recipe also helps significantly.

Is congee gluten-free?

Plain congee made with rice and water or stock is naturally gluten-free. However, be careful with toppings and condiments. Regular soy sauce contains wheat — use tamari or gluten-free soy sauce instead. Youtiao (Chinese crullers) contain wheat flour. Always check labels on store-bought stock for hidden gluten.

Can I use a rice cooker to make congee?

Many modern rice cookers have a dedicated porridge or congee setting. Simply add the rice and liquid at a 1:8 or 1:10 ratio, select the congee function, and let the machine do the work. The cooking time varies by model but is typically 1-2 hours. If your rice cooker does not have a congee setting, you can use the regular cooking function but may need to run it through multiple cycles.

How do I make congee thicker or thinner?

To make congee thicker, use less liquid (1:7 ratio), cook it longer, or stir more vigorously to break down the rice. To make it thinner, add more hot water or stock during or after cooking. Remember that congee will continue to thicken as it sits and as it cools, so it is better to make it slightly thinner than your target consistency.

The Cultural Significance of Congee

Congee is more than just a recipe — it is one of Asia’s most enduring comfort foods with deep cultural significance. In Chinese culture, congee represents care and nourishment. When someone is ill, the first thing a loved one prepares is a bowl of plain congee. When a baby starts eating solid food, congee is almost always their first meal. In many Chinese households, congee is the default breakfast, served daily with an assortment of small dishes.

In Traditional Chinese Medicine (TCM), congee is considered one of the most easily digestible foods and is believed to strengthen the spleen and stomach qi. Different ingredients added to congee are thought to have specific medicinal properties: ginger congee for warming the body, mung bean congee for cooling internal heat, and red date congee for nourishing the blood.

Across Southeast Asia, congee holds a similar place in the culinary landscape. In Thailand, jok is a standard breakfast available at street stalls from dawn. In Indonesia, bubur ayam vendors set up their carts early each morning and serve until they sell out. In the Philippines, arroz caldo is a rainy-season favorite, believed to chase away the chill. The dish connects all these cultures through a shared understanding that sometimes, the simplest food is the most satisfying.

Today, congee is experiencing a renaissance in Western countries, appearing on brunch menus at trendy restaurants and in food media. Chefs are reinventing the classic with modern toppings like crispy shallots, soft-boiled eggs with jammy yolks, and even unconventional additions like miso butter or truffle oil. But at its core, congee remains what it has always been — a humble pot of rice and water, transformed by time and care into something extraordinary.

Essential Equipment for Making Congee

You do not need any special equipment to make congee, but a few items will make the process easier:

• Heavy-bottomed pot or Dutch oven: A thick base distributes heat evenly and reduces the risk of the rice scorching on the bottom. A clay pot also works beautifully and retains heat exceptionally well.
• Large spoon or ladle: A wooden spoon works well for stirring. A ladle helps when checking consistency and serving.
• Fine-mesh strainer: Useful for rinsing the rice thoroughly before soaking.
• Slow cooker or Instant Pot: Optional but extremely convenient for hands-off cooking, especially for overnight congee.

Printable Recipe Card

Chicken Congee (Chinese Rice Porridge)

Prep Time: 35 minutes (including soaking) | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 50 minutes | Servings: 6

Ingredients: 1 cup jasmine rice, 8 cups chicken stock, 2 cups water, 1 tbsp oil, 1 tsp salt, 2 bone-in chicken thighs, 1-inch ginger (sliced), 2 scallions, 1 tbsp Shaoxing wine. Toppings: sliced scallions, ginger, white pepper, sesame oil, soy sauce, century egg, youtiao, chili oil, cilantro.

Directions: 1) Rinse and soak rice 30 min, drain, toss with oil. 2) Blanch chicken 2-3 min. 3) Boil stock with ginger and scallions, add chicken, simmer 25-30 min. 4) Remove chicken, shred meat. 5) Add rice to boiling stock, reduce heat, simmer 45-60 min stirring regularly. 6) Season with salt and white pepper. Serve topped with shredded chicken and desired toppings.