Congee
Rice simmered in plenty of water until the grains break down into a smooth, silky porridge, with something savoury stirred in.
What makes it congee
- Cooked until the rice has broken down completely — smooth, not grainy.
- Lightly seasoned; the flavour comes from what goes in.
- Finished with ginger, spring onion and white pepper.
Where it comes from
Rice porridge is eaten across China and much of Asia, but Cantonese jook is cooked longest and smoothest, until the grains all but disappear. It's breakfast, and late-night food, often with youtiao — fried dough sticks — to dip.
Plain, it's a canvas: the classic additions are century egg and salted pork, sliced raw fish cooked by the heat, or beef and ginger.
How it varies
- Pei daan sau yuk jook
- Century egg and salted lean pork.
- Yu sang jook
- Raw fish slices, cooked in the bowl.
- Teng jai jook
- 'Sampan congee', with seafood, pork skin and peanuts.
Be the first here
Start your own congeeNo one here has made congee yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
CantoneseWonton noodle soupThin, springy egg noodles and prawn wontons in a clear broth, finished with a few chives.No one here has made it yetTeochewTeochew porridgeRice cooked in plenty of water only until the grains are soft but whole, eaten with a spread of small salty dishes.No one here has made it yet