Zhou / Jook (Chinese Rice Porridge)

🧂 Ingredients

• 1 cup Long-grain white rice(Such as Jasmine or Basmati. Rinsing is crucial for removing excess starch.)
• 10 cups Water or unsalted chicken/pork stock(Stock will add more depth of flavor. Adjust liquid for desired consistency.)
• 2 inch-piece Fresh ginger(Peeled and thinly sliced or grated.)
• 2 Century egg (Pidan)(Optional, for serving. These preserved eggs have a unique flavor and texture.)
• 200 g Ground pork(Or ground chicken/turkey. Can be omitted for a vegetarian version.)
• 4 Scallions (green onions)(Thinly sliced, white and green parts separated, for garnish.)
• to taste Soy sauce(For seasoning and serving.)
• to taste Sesame oil(For serving.)
• to taste Salt(For seasoning the pork and the congee.)
• pinch White pepper(Optional, for seasoning the pork.)

👨‍🍳 Instructions

1. 1

   Rinse the rice thoroughly under cold running water until the water runs clear. Drain well. This step removes excess starch, preventing the congee from becoming gummy.

   ⏱️ 5 minutes
2. 2

   In a large, heavy-bottomed pot or Dutch oven, combine the rinsed rice, 10 cups of water or stock, and the sliced or grated ginger. Stir to combine.

   ⏱️ 2 minutes
3. 3

   Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer gently. Stir occasionally, scraping the bottom of the pot to prevent sticking, for at least 1 hour and 30 minutes, or up to 2 hours, until the rice grains have broken down and the porridge is thick and creamy. Add more liquid, a half cup at a time, if it becomes too thick for your liking.

   ⏱️ 1 hour 30 minutes to 2 hours
4. 4

   While the congee simmers, prepare the pork. In a small bowl, season the ground pork with a splash of soy sauce, a pinch of salt, and white pepper (if using). Mix well. You can either form the seasoned pork into tiny meatballs or leave it as loose mince.

   ⏱️ 10 minutes
5. 5

   About 15-20 minutes before the congee is finished simmering, add the seasoned pork to the pot. If using meatballs, gently drop them in. If using loose mince, break it up with a spoon as you add it. Stir gently to distribute the pork throughout the congee. Continue to simmer until the pork is fully cooked through.

   ⏱️ 15-20 minutes
6. 6

   While the pork cooks, prepare the toppings. Peel and chop the century eggs into bite-sized pieces. Thinly slice the scallions, keeping the white and green parts separate if desired for visual appeal.

   ⏱️ 5 minutes
7. 7

   Taste the congee and season with salt and soy sauce as needed. The consistency should be like a thick soup or pourable oatmeal. Ladle the hot congee into individual serving bowls. Top generously with chopped century egg, sliced scallions, a drizzle of soy sauce, and a few drops of sesame oil.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a silkier texture, stir the congee frequently, especially during the last 30 minutes of cooking. A lower heat and longer simmer time are key.
• ✓The ideal consistency for congee is pourable, similar to thick soup or heavy cream. Adjust the amount of liquid to achieve your preferred texture.
• ✓The possibilities for toppings are endless! Consider adding shredded chicken, salted duck eggs, fried shallots, chili oil, pickled vegetables, or a dash of white pepper.

🔄 Variations

• Plain Congee: Omit the pork and toppings for a simple, easily digestible porridge, perfect for when you're feeling unwell.
• Seafood Congee: Add cooked shrimp, fish fillets, or scallops towards the end of the cooking time.
• Chicken Congee: Use shredded cooked chicken or add raw chicken pieces along with the pork.

🥗 Nutrition

Per serving