Congee | Recipe


Fucking congee-nius.


In many of my recipes I say that many Asian dishes are hangover cures, but this dish is not only a hangover cure, it's the cure for everything. Is this an exaggeration? Of course not! Broken heart? Eat congee. Wounded leg? Eat congee. Down on money? Eat congee--seriously rice is cheap AF and you can throw leftovers in this to make them taste 10x better.

When I visit Taipei, my grandmother cooks up enormous feasts--which is incredible because she still does this in her 90s (she now has to nap after). Inevitably, there would be leftovers and she would spend the next day in the kitchen brewing up a steaming vat of congee. While you'd think this giant vat would last a couple of days, it never did (probably because I have 7 aunts and uncles total and numerous cousins, so a giant vat was very necessary). It is such a comfort dish, we get it whenever something ails us.

Now any relative of ours over the age of 40 will tell you that you can only use pork bones / chicken carcasses to make the broth for congee. But sometimes you're lazy and you don't want to be at home all day making broth or leave your stove on and accidentally set your house on fire. So we have two broth options! I will say that the bone broth is hellla good, so it is worth the wait if you have the time / patience. This is a more time intensive recipe, BUT your leftovers do last a couple of days, and still dank when you warm it up.

call me young congeezy.

call me young congeezy.


  • 3 large pork back bones or chicken carcass

  • 1 tbsp salt

  • 1 large dried scallop or 4-5 small dried shrimp chopped (this adds a more seafood flavor, so you can omit if you're not about that life). Make sure you rinse your dried seafood and soak in water for 15 mins.

  • 1 cup jasmine rice rinsed

  • 2 scallions chopped

  • 2 tbsp chopped cilantro

  • 4 slices of ginger julienned, 1 additional slice julienned for garnish

  • 1/2 tsp black pepper

  • 11 cups of water

  • white pepper to taste (I use about 1/4-1/2 tsp in the broth)

  • salt to taste

  • 3 cloves of garlic minced

  • 1 tsp fish sauce

  • 1 cup minced pork

  • 1 tsp oyster sauce

    BROTH SHORT VERSION: (1.5-2 hours)

  • Sub 2 lb pork bones + 1 tbsp salt with 2 chicken or pork bouillon cubes

  • Sub 1 cup of water with 1 cup of chicken broth


1. For the bone broth version: Slap the bones with that 1 tbsp of salt and let it rest overnight in the fridge.
2. Put the bones in a pot with the water and bring to a boil. Skim off the fat once it comes to the top of the pot--in Chinese we call this skimming the first. 
3. Add your choice of dried seafood, white pepper, & fish sauce cover and simmer the pot on low for 3 hours.
4. Add rice and simmer on low for an additional hour.
5. While your soup is simmering, mix your minced pork, oyster sauce, black pepper, garlic together. 
6. Add in your minced pork mixture to the soup, separating the pork in the soup so they don't clump together. 
7. Add ginger into your congee and simmer for an additional 15 minutes.
8. While your congee is simmering for an additional 15, warm up your you tiao in the oven per the package instructions.
9. Depending on the consistency of soup you like, you can continue to simmer to thicken the soup. If you like a runnier soup, you can add additional water to get the texture you like.
10. Top with scallions, cilantro, fried garlic, and white pepper. I grew up eating pork floss on EVERYTHING, even out of the jar. Jeromy thinks this is the lowest denomination of meat (lol), but I think it's fucking delicious. Toss that warmed up you tiao on there as well. 

1. For the short broth version: Boil the water with your choice of meat bouillon cubes, dried seafood, fish sauce, white pepper and rice for an hour and a half. The rice should be mushy and break apart, so you don't have solid rice in your soup. Simmer for an additional 30 minutes if your rice has not broken apart. 
2. Then proceed to step #5 above.