Congee – Skoshi

Ingredients

1 cup jasmine rice (or short-grain white rice)
8–10 cups chicken stock or water
1-inch piece of fresh ginger, thinly sliced
2 tsp salt (adjust to taste)
1 tbsp vegetable oil
200g boneless chicken thighs, optional
2 dried shiitake mushrooms, optional
1 tsp ground white pepper

Garnishes (mix and match)

Thinly sliced spring onions
Crispy fried shallots
Chopped fresh coriander
Century eggs or salted duck eggs
Youtiao (Chinese fried dough sticks)
Soy sauce
Toasted sesame oil
Crispy fried garlic
Pickled vegetables

Directions

Step 1

Rinse the rice thoroughly under cold water until the water runs mostly clear, then drain well. For a smoother congee, you can soak the rice for 1–2 hours beforehand.

Step 2

If using dried shiitake mushrooms, soak them in warm water for 20 minutes until soft, then thinly slice. If using chicken, slice it thinly and mix with a pinch of salt and 1 tsp sesame oil (optional).

Step 3

In a large pot, heat the vegetable oil over medium heat. Add the sliced ginger and stir for about 30 seconds until aromatic.

Step 4

Add the drained rice to the pot and stir to coat in the oil. Gently toast the rice for 1–2 minutes, stirring regularly.

Step 5

Pour in the chicken stock or water. Add the sliced mushrooms now if you're using them. Bring everything to a boil.

Step 6

Once boiling, reduce the heat to low. Partially cover the pot and simmer for 60–90 minutes, stirring occasionally to stop the rice catching on the bottom. The rice should break down and the mixture turn creamy. Add more water if needed for a looser texture.

Step 7

If using, add the sliced chicken about 15 minutes before the congee is done. Stir to ensure it cooks evenly.

Step 8

Stir in the salt and white pepper, adjusting to taste. Keep the seasoning gentle – the toppings will add extra flavour.

Step 9

Ladle the hot congee into bowls. Allow everyone to garnish their bowl with toppings of their choice.

Step 10

Congee is typically served with small side dishes and condiments in the middle of the table. It’s often eaten for breakfast, but it’s equally welcome as a soothing lunch or light supper.