To get the full experience of our site please enable javascript.

×

Join us

For lots of delicious recipes and fun stuff

Join our new newsletter :) and be the first to know about our delicious, easy-peasy recipes and our handy chinese guides!

Easy Congee with Spicy Eggs

Delicious for breakfast, brunch, lunch or dinner

Congee (or ‘jook’ as we call it in Cantonese) is one of the first proper meals eaten by Chinese kids, and it’s easy to see why. Smooth, nourishing, and warming, rice porridge can be enjoyed any time of the day. It’s also the Chinese equivalent to chicken soup when you’re feeling under the weather. Just last week, mum cooked up a big pot of congee for our brother Justin, who had all four(!) of his wisdom teeth removed. Don’t be put off if you don’t like porridge made with rolled oats – there’s absolutely nothing heavy about rice congee. Quite the opposite, because it is light and fluffy rather than stodgy.

Making congee is child’s play: a small quantity of rice is simmered in water or stock over a low heat for several hours. This slow cooking process makes for ultra silky congee, where grains of rice puff and fragment, barely holding their shape by the time the porridge is ready to eat. With its subtle, nutty aroma, plain congee is the ideal vehicle for a raft of flavoursome additions, including spicy pickled mustard stem and crunchy fried peanuts.

At it’s core the recipe couldn’t be any easier. Nevertheless, I like to speed things up because I’m generally far too impatient to wait four hours for my congee fix. And even though it’s bound to get Chinese grannies up in arms, I’m pleased to say that I can make a delicious, smooth congee in just 25 minutes.

Serves
3-4, as a side dish
Ingredients

120g jasmine rice
1/8 tsp ground white pepper
1/4 tsp salt
2-3 eggs

for the sauce
1/2 tsp chilli oil
1 tbsp light soy sauce
1 tsp sesame oil

toppings
fried onions or shallots
spring onions, finely sliced

Congee (or ‘jook’ as we call it in Cantonese) is one of the first proper meals eaten by Chinese kids, and it’s easy to see why. Smooth, nourishing, and warming, rice porridge can be enjoyed any time of the day. It’s also the Chinese equivalent to chicken soup when you’re feeling under the weather. Just last week, mum cooked up a big pot of congee for our brother Justin, who had all four(!) of his wisdom teeth removed. Don’t be put off if you don’t like porridge made with rolled oats – there’s absolutely nothing heavy about rice congee. Quite the opposite, because it is light and fluffy rather than stodgy.

Making congee is child’s play: a small quantity of rice is simmered in water or stock over a low heat for several hours. This slow cooking process makes for ultra silky congee, where grains of rice puff and fragment, barely holding their shape by the time the porridge is ready to eat. With its subtle, nutty aroma, plain congee is the ideal vehicle for a raft of flavoursome additions, including spicy pickled mustard stem and crunchy fried peanuts.

At it’s core the recipe couldn’t be any easier. Nevertheless, I like to speed things up because I’m generally far too impatient to wait four hours for my congee fix. And even though it’s bound to get Chinese grannies up in arms, I’m pleased to say that I can make a delicious, smooth congee in just 25 minutes.

GET THE METHOD →

Add the rice and 500ml of freshly boiled water to a large saucepan. Bring to a rapid boil for 5 minutes, then add another 500ml of hot water. Turn the heat down to a simmer and cook for another 20 minutes, stirring occasionally.
While the congee is simmering, put the eggs in a saucepan along with enough lukewarm water to cover them. Bring to a gentle rolling boil for 7-8 minutes for hardboiled eggs.
In a small bowl, combine the ingredients for the sauce. When the congee is ready, stir in the salt and white pepper. Spoon it into big bowls, slice the eggs in half and drizzle the sauce on top, being sure to get sauce all over the egg yolks. Sprinkle spring onions and fried onions on top, with extra blobs of chilli oil if you like it hot.
OUR
TIP!
If the congee is too stiff for your liking, simply stir in more water until you have the desired consistency.  The congee will last for 3-4 days in the fridge – just add more water to reheat.
more for you