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Congee with Greens and Ginger Recipe

Chinese · Soup · 55 min total

A comforting and nourishing Chinese rice porridge, gently simmered with ginger and finished with tender greens. This simple, soothing congee is perfect for a light meal or when you need a little comfort.

Ingredients

• 1 cup long-grain white rice (such as jasmine or basmati)
• 8 cups water or low-sodium chicken broth
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced
• 1/2 teaspoon salt, plus more to taste
• 4 cups chopped leafy greens (such as spinach, bok choy, or chard)
• 1 tablespoon soy sauce (optional)
• 1 teaspoon toasted sesame oil (optional)
• Chopped scallions and white pepper for garnish (optional)

Instructions

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
2. In a large pot, combine the rinsed rice, water or broth, ginger slices, and 1/2 teaspoon salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer gently, stirring occasionally to prevent sticking, for about 40 minutes, or until the rice has broken down and the congee is thick and creamy.
4. Stir in the chopped greens and cook for 2-3 minutes until wilted and tender. Remove the ginger slices if desired.
5. Season with additional salt to taste. If using, stir in soy sauce and sesame oil.
6. Ladle into bowls and garnish with chopped scallions and a pinch of white pepper, if desired. Serve hot.

Tips

• For a thinner congee, add more water or broth until desired consistency is reached.
• Leftover congee can be stored in the refrigerator for up to 3 days; reheat with a splash of water.
• To make it heartier, add shredded cooked chicken or a poached egg on top.

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