Recipe By Mark Miller
Published Apr 4th
Prep 20m Cook 3h 15m Additional - Ready In 3h 35m
Servings 6 servings Calories 204.8

Congee, a Chinese rice porridge, will make any cold winter’s day warm and welcoming. This recipe, also known as ‘jook’, was inspired by my Grandmother’s frequent preparation of this dish. You will enjoy congee’s unique velvety and savory taste.

Recipe Ingredients

  • 5 cups chicken stock
  • 5 cups water
  • 1 cup white rice
  • ¼ cup apple cider vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • ¼ teaspoon sesame oil
  • 2 (6 ounce) fillets lean white fish, sliced
  • ¼ cup pickled Chinese vegetables
  • ¼ cup sliced Chinese roast pork
  • 2 tablespoons chopped scallions
  • 2 tablespoons crushed peanuts
  • ½ teaspoon vinegar, or to taste
  • ½ teaspoon soy sauce, or to taste

Cooking Directions

  1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
  2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
  3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

Nutrition Facts

  • Calories 204.8
  • Carbohydrate 28.3 g
  • Cholesterol 25.4 mg
  • Fat 2.9 g
  • Fiber 1 g
  • Protein 15.1 g
  • Saturated Fat 0.6 g
  • Sodium 1430.7 mg
  • Sugar 1.2 g

Chef's Notes

Rice wine vinegar can be used in place of the apple cider vinegar, if desired. Pork floss (pork sung) can be used in place of the roast pork, if desired.


  1. Have used this recipe as a starting point several times with lots of substitutes based on what I have but it has always been very good. Have used shrimp instead of fish, smoked pork chop instead of roast Chinese pork, never have pickled Chinese vegetables so just skip that. Great breakfast or lunch!
  2. I really liked this a lot. I haven't had congee aside from what I have made so I dont know how authentic this is... it is very tasty. The only thing that kept it from being 5 stars was the fish. It was fine and I ate it but when I made this again I - Read more ...

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