Posted on 12th Jul 2025

Congee With Condiments

A form of Chinese rice porridge, congee is a favourite of HK street stalls. Learn how to make it (and delicious condiments!) with this easy recipe from chef Jeremy Pang.

Cuisine

Time

2 hr 20 mins mins

Servings

6 people people

Ingredients

½ thumb-size piece of ginger, peeled and sliced
1 spring onion, roughly chopped
1-2 tablespoons vegetable oil
150g of rice
1 teaspoon salt
½ teaspoon white pepper
1 litre of chicken stock
3 litres of water

The Soy Sauce

6 tablespoons light soy sauce
1 teaspoon sugar
3 tablespoons hot water
1 finely sliced seedless Birdseye chilli

Suggested Condiments

2 tablespoons pickled ginger
2 tablespoons Tianjin preserved cabbage
2 tablespoons deep-fried garlic
2 tablespoons deep-fried shallots
1 finely chopped spring onion
3 sprigs of picked coriander leaves
Chinese savoury doughnut

Method

1. For the congee, peel and finely slice the ginger and then roughly chop one of the spring onions into 4-5cm lengths. Do not wash the rice, instead massage 1-2 tablespoons of vegetable oil into the rice grains, so that the oil seems to wrap around the rice. Allow the rice to sit in a saucepan, soaking in the oil, for 30 minutes to 1 hour.

2. While the rice is soaking, prepare your choice of condiments in separate bowls. If making ‘The Soy Sauce’, combine 6 tablespoons of light soy sauce, 3 tablespoons hot water, and a teaspoon of sugar in a ramekin. Finely slice your birdseye chilli then stir this through the rest of the mixture, making sure to dissolve the sugar, before setting the ramekin aside.

3. When the rice is fully soaked in the saucepan, add the salt, white pepper, chicken stock and water to the pan, along with the sliced ginger and the roughly chopped spring onion.