Congee Recipe (Ready in 60 Min)

A satisfying Chinese breakfast built around jasmine rice, chicken broth and fried shallots — roughly 60 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.

You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.

How to make it

Rinse the rice until the water runs clear, then combine it with the water, broth, sliced ginger and salt in a large pot.
Bring to a boil, then lower to a gentle simmer and cook uncovered, stirring occasionally to stop sticking, for 50 to 60 minutes until the grains break down into a thick, silky porridge.
If the congee gets too thick, loosen it with a splash of hot water until it reaches a loose, pourable consistency.
Meanwhile soft-boil the eggs for 7 minutes in simmering water, then cool under cold water, peel and halve so the yolks stay just set.
Taste the congee and adjust with salt and white pepper, then ladle into bowls.
Top each bowl with halved egg, sliced spring onions, fried shallots and a drizzle of sesame oil, and serve piping hot.

You'll use: Large pot · Saucepan

Tips & common questions

How long does Congee take to make?

About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of eggs?

Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.