Plain congee with accompaniments from The Food of China (page 235) by Nina Simonds and Deh-Ta Hsiung

  • toppings of your choice
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute "Chicken stock" recipe on P281 for stock. See recipe for topping suggestions.

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Notes about this recipe

  • Eat Your Books

    Can substitute "Chicken stock" recipe on P281 for stock. See recipe for topping suggestions.

  • Ganga108 on July 25, 2025

    This is the way I cooked congee today, except I used the soaking liquid from rehydrating shiitake mushrooms and some kombu. I also added some yuba as it makes a very creamy congee. I top with chilli crisp, sweet soy sauce, light soy sauce, sesame oil, some pickles, coriander and sesame seeds. I also like red and black vinegars with it, but am out of them atm. An amazing and delicious congee on a dark, wet and freezing cold day here. A very welcome and cheery note amongst the gloom.

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