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Rated as 4 out of 5 Stars

"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."
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3 h 35 m servings 205
Original recipe yields 6 servings


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  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. Stir fish into congee and simmer until cooked through, about 10 minutes.
  3. Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.


  • Cook's Note:
  • 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.

Nutrition Facts

Per Serving: 205 calories; 2.9 28.3 15.1 25 1431 Full nutrition

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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 fis...