It's congee time! 🍲 (Doesn't that emoticon look like congee? I think it is.)
What is congee, you ask? (Did you ask that? I am going to assume you did). Congee is an amazingly savoury Chinese rice porridge. It's also called Jook, depending on what region you are from or in.
Have I mentioned that I have Chinese members in my family? If you have seen pictures of me, you might think I don't look at all Chinese. And you would be completely right. You see, my cousin married a Chinese woman and we liked her so much, that her family has merged with ours. Christmas dinner is now a mix of Canadian dishes, Chinese, Estonian (which comes from my aunt), and Italian (just because we like it).
.%20Only%205%20ingredients!%20So%20easy%20to%20make%2C%20affordable%2C%20and%20healthy.%20I%20love%20that%20you%20can%20top%20this%20with%20whatever%20you%20like%20making%20each%20bowl%20totally%20customizable!%20Vegan%2C%20vegetarian%2C%20and%20gluten%20free.%20%23itdoesnttastelikechicken)
Back to congee. So I learned about congee from my Chinese side of the family. The basic recipe is 1 cup of rice and 10 cups of water. Simmer for an hour and a half, done. Anything else you add to it is up to you.
Congee is actually pretty bland in flavour (just like porridge), so it's really what you add to it that gives it that va va voom.
Traditionally, there is some sort of animal bone in there, which you may not be so surprised that I decided to opt out of for this recipe. Instead to make my vegan congee I used dried shiitake mushrooms, which are gorgeously chewy and flavourful. Cook them along with the rice, some ginger and garlic. Mmmmmm!
What Toppings to Use with Congee:
When the congee is cooked, it becomes ALL ABOUT the toppings. I like green onions, cilantro, sesame seeds, soy sauce, Sriracha, and a few drops of toasted sesame oil. Gosh golly gee... wait, what's the Chinese version of gosh golly gee? Google translate says Tiān nǎ tiān nǎ āiyā. I have no idea how accurate that is but I am going for it!
Congee is usually served for breakfast, but because it's savoury I just love it for a cold night. I have made many large pots of congee recently. I just can't seem to get enough! It's so easy to throw together and because you can top it however you like, it can be a whole new experience with every bowl you enjoy! It just makes me so happy. 🙂
How to Make Vegan Congee:
I use a 2 inch piece of ginger, 4 cloves of garlic, 1 cup of white rice (you could use brown rice if you prefer), and 14 dried shiitake mushrooms. If your regular grocery store doesn't carry dried shiitake mushrooms (mine does), you can find them at any Asian grocery store on online here.
Add the rice, minced ginger, and garlic to a large pot, then add 10 cups of water. Yes 10. Bring to a boil and reduce to a simmer then set a timer for 1 hour and 30 minutes.
In the meantime, bring some additional water to a boil. Put the mushrooms in a heat safe bowl and cover with the boiling water. They tend to float, so I put another bowl on top of the mushrooms and water to help them stay submerged. Let them soak for about 20 minutes until softened.
Drain and discard the soaking water. Thinly slice the shiitakes and add to the simmering pot of rice. It doesn't matter too much at what stage you add them, just as long as they are in there for at least 20 minutes, but I always put them in as soon as they are sliced.
Stir the pot every now and then as it simmers, especially as it gets closed to being finished so that it doesn't stick to the bottom of the pan. When an hour and a half has past the rice should have broken down completely and become a thick porridge. If you prefer a thinner consistency, add more water until desired consistency is reached.
Serve with all your favourite toppings. If you are serving a group, it's fun to give a large variety of toppings, so everyone can garnish their own congee to taste.
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Congee (Chinese Rice Porridge)
Servings: servings
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Ingredients
For the congee:
- 1 cup rice, white or brown rice
- 2 inch fresh ginger, minced
- 4 cloves garlic,, minced
- 10 cups water, (plus more for soaking mushrooms)
- 14 dried shiitake mushrooms
For the toppings (use whatever combination you like):
- Green onions
- Cilantro
- Sesame seeds
- Hot sauce, I like Sriracha
- Toasted sesame oil
- Soy Sauce
- Peanuts
- Chili oil
- Shelled edamame
- Crispy tofu cubes
- Or anything you think would be delicious!
Instructions
- Add the rice along with the ginger, garlic, and 10 cups of water to a large pot. Bring to a boil and reduce to a simmer and set a timer for 1 hour and 30 minutes.
- In the meantime bring some additional water to a boil. Put the dried shiitake mushrooms in a heat proof bowl and cover with the boiling water. They tend to float, so I usually put another bowl on top of the mushrooms and water to help keep them submerged. Let them soak for 20 minutes or so until tender. Drain and discard the soaking water, then thinly slice the shiitakes.
- Add the sliced shiitakes to the simmering pot of rice. It doesn't matter too much when you add the mushrooms, as long as they are in there with the rice for at least 20 minutes, but I always add them as soon as they are sliced.
- Stir the pot every now and then as it simmers, especially as it gets closed to being finished so that it doesn't stick to the bottom of the pan. When the congee is done it will be a thick rice porridge. If you prefer a thinner congee, add water until desired consistency is reached.
- Serve along with toppings of your choice. I like sliced green onions, chopped cilantro, sesame seeds, Sriracha, a few drops of toasted sesame oil, and soy sauce to taste.
Nutrition
Bon Appetegan!
Sam.
Unique places in the World says
This blog is a gem! I appreciate how you share not just the recipes but the stories behind each dish. Your enthusiasm for congee and its versatility inspires me to try new flavors and variations. It’s a delightful read that brings a sense of warmth to the kitchen. Keep sharing your wonderful insights!
Manda says
I plan to make this on Wednesday... one question..
is there any reason that I shouldn't soak the shitake mushrooms first and add the broth to the cooking liquid?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Manda, You could definitly do that. Enjoy!
Susan says
Congee is my favorite comfort food!! I see no one suggested my family’s favorite toppings: finely sliced scallions, chili oil, shredded iceberg lettuce which wilts in the hot “jook” (Cantonese for congee) and yu char kway, long crispy twisted fried dough chopped or torn into pieces. If you live near an Asian market, they’re available but if not, there are recipes online. If they’re not fresh and hot, reheat in the oven to add to your jook. Delish!!
Sam Turnbull says
Yes! I need to update this recipe, because I agree with you, so many fun topping options I have discovered! Yum!
Ren says
I'm on my second serving for breakfast, so think that says it all! Just so simple and delicious. All I had on top was a drizzle of soy sauce and a few drops of sesame oil. Perfection!
D. Fox says
I love this recipe and I refer to it often. Its great to just toss into the Instapot and when you are finished getting ready for the morning then you have a warm bowl of congee waiting for you and the rest of the week.
Sam Turnbull says
Wonderful! So happy you love it!
Karen says
Hi D. Fox, how many minutes did you cook the congee in the IP? and did you adjust the water down since steam will not be escaping? Thanks for any tips.
--Karen
LN says
I've returned to this recipe time and again, and the congee turns out perfectly every time (and in huge batches too!) It can be a little bland so I like to top mine with green onions, chili oil and fried tofu-- so yummy! Thank you for this recipe 🙂
Marra says
Can fresh shiitake mushrooms be used instead of dried?
AliceK says
I like congee with a dollop of spicy chili crisp!
MQuon says
Hi Marra,
I'm a Chinese woman rating this recipe and my suggestion is to save your fresh shiitake for your stir-fry. Definitely go for the dried version...filter your mushroom soaking water and add to your cooking. My favorite seasoning is fermented salted black beans and garlic chopped together to form a paste and chopped scallion. Enjoy
Olivia says
I used this and blended it with Lisa's (the veit-vegan) recipe with the mung beans. I like her recipe but i wanted one to have plenty more veggies. So i found yours! I basically followed most of your recipe but added mung beans( i soaked them overnight) with the rice. Really Yummy!
Sam Turnbull says
Wonderful! So happy you enjoyed it, Olivia! Side note: Lisa and I are actually friends in real life 🙂
Tim says
Glad I found this, the Chicken version (from when I used to eat meat) is well known as a cold remedy in China, and is the perfect dish for a slow cooker (the trick is to cook it until the rice turns to mush). One important addition for me would be to add plenty of fresh ginger to the stew - as well as high quality vegan stock (such as low salt Marigold). You are right about the toppings - and for me toasted sesame oil, spring onions (scullions), Tamari (wheat free soy sauce) and chilli are a must
Sam Turnbull says
Thrilled you enjoyed it, Tim! Yes, it's one of my favourite comfort foods for when I'm feeling sick 🙂
Lili says
YAYAYAYAYAYYAY Sam!!! Love it!! BTW this freezes for the people who were saying that it makes a lot. Then you have breakfast a microwave away! I was lucky enough to discover congee as a vegan breakfast choice on a cruise of all places! They had a large bar of toppings so I could try a different combo every day. I never got sick of it. But when I tried to make it at home it never turned out right and this one is exact!!! Thanks so much! I will eat and think of you!!
Lili says
Oops.. Forgot.. My fav toppings? Sesame oil, sour plum and dried, shredded seaweed!!
Sam Turnbull says
Yay! Wonderful. So happy you enjoyed it, Lili! I love congee and don't think I could ever get sick of it myself 🙂
Keshia says
I used to travel in Thailand, Singapore and Malaysia quite often with my family when I was younger. Inevitably, some version of congee would be on the breakfast table and I grew to love it and was very excited about this recipe. I thoroughly enjoyed it and will definitely be making it again 🙂 I discovered that the boiling water used for soaking the shiitakes becomes a really flavourful tea/broth after the soaking so in future, I plan to get the soaking done first and use the resulting liquid as part of the water to cook the rice in as I think this will add some really nice umami flavour to the porridge and give it a bit more depth
Sam Turnbull says
That's a great idea! So happy you loved it so much Keshia 🙂
Jill S. says
Thank you so much for this recipe. I can't tell you how many times I've been with friends and they order congee and I am left out! I am making this tomorrow. With our 12 degree weather already here, a big pot of congee, to keep changing around with all of your suggestions, will be perfect. JS
Sam Turnbull says
I hope you love it, Jill! I know what you mean, my family often makes congee for breakfast around the holidays, but it always has meat it in. So I had to make my own version! 🙂
Debbie says
Do you cover the pot when cooking or leave it uncovered?
Thank you for the recipe, it sounds yummy!
Sam Turnbull says
You don't need to cover the pot, just make sure its a low simmer. Enjoy!
stephanie says
awesome receipe! how much seasoning e.g. soya sauce do u put normally?
Sam Turnbull says
Well, I happen to be obsessed with soy sauce, so I put a lot, but I would recommend starting with a drizzle and adding more to taste. Congee itself is very bland, so it's all about layering on the toppings and seasonings 🙂
Sarah says
Sam, ive noiced this recipe makes a large amount. im only on my own. If i were to make it for 2 people instead of 8 does that affect cooking time?
Sam Turnbull says
Hi Sarah! Nope, the cook time should be the same, just make sure it's at a low simmer. Congee is basically mush, so you don't really have to worry about over cooking it... in fact, that's kind of the point. Haha. Enjoy!
Nanajee Travels says
I absolutely love this blog! Your passion for food really shines through, and the way you explain dishes like congee makes them feel accessible and inviting. The tips and personal touches add so much depth—it's like having a conversation with a friend who truly loves cooking. Keep up the amazing work!
Francis says
This recipes works well. My suggestion for an even more robust chicken like flavor is to add a couple of Not-Chick'n Cubes from Edwards & Sons or a couple of teaspoons of veggie bouillon (I like The Better Than Bouillon brand).
Sam Turnbull says
So glad you enjoyed it! 🙂