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Congee
Also known as 粥 · jook · rice porridge · zhou
Rice simmered long past done into a loose savoury porridge. Deliberately plain, taking its character entirely from what goes on top.
Typical serving
240 kcal
usually 180–320 kcal
 Protein | 9 g |
|---|---|
 Carbs | 42 g |
 Fat | 4 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- an hour of gentle simmering
Ingredients
Serves 2 · dimmer marks are storecupboard
- 100gshort-grain rice
- 1¼ lchicken stock
- 1 thumbginger
- 2spring onions
- 1 tbspsoy sauce
- 1 tspsesame oil
Method
3 steps
fold · 3mRinse the rice and toss it with a little oil and salt — coated grains break down more evenly.
simmer · 1 hour walk awayRice and stock with the sliced ginger, lid ajar, at the barest simmer. Stir occasionally so nothing catches.
finish · 3mIt is done when the grains have vanished into the liquid and it coats a spoon. Soy, sesame oil, spring onion, and anything else you want on top.
Worth knowing
Across much of Asia congee is what you give someone who is unwell, because it asks almost nothing of the stomach.
More from the East Asian kitchen
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Browse macros for every East Asian dish Foodakl can log: Korean · Japanese · Chinese
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