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Chinese Congee

The most delicious, thick, soupy savoury comfort food. Let long slow cooking work its’ magic on the simplest of ingredients.

September 20, 2018

Chinese Congee

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ingredients for six

1.5L chicken stock
125gm ‘broken rice’ (see notes)
salt flakes
15gm fresh ginger
1 x spring onion
Dau Chao Quay x 3 pieces (see notes)
1 cup cooked chopped chicken
½ tsp sesame oil
crispy fried onions
Chinese light soy sauce
chilli oil


  1. Bring chicken stock to the boil in large heavy based saucepan. Add rice and ½ teaspoon salt and place lid on pan. Bring to a boil, then turn down heat and simmer gently for 50 to 60 minutes, until rice has broken down and congee is porridge like. Stir occasionally and adjust consistency by adding more water if too thick and congee starts to stick to base of saucepan.
  2. Peel ginger and cut 10gm into paper thin slices then into tiny matchsticks (julienne). Finely slice green parts of spring onions on an angle. Set both components aside to use when serving.
  3. Re-heat Dau Chao Quay on wire rack on baking tray in oven at 180ºC for 5 to 6 minutes, until crisp. Split in half lengthways, then cut into 1cm slices ready for serving.
  4. Meanwhile complete congee. Stir through chopped chicken, sesame oil and prepared ginger. Heat for a minute and adjust seasoning by adding more salt if necessary (note: soy sauce is added at the table so don’t over-salt).
  5. Ladle congee into chosen serving bowls and top with spring onion and crispy fried onions. Serve with soy sauce and chilli oil to season at table. Top with a scattering of Dau Chao Quay. Serve immediately.


  • Homemade chicken stock gives best flavour and nutrition, but if not available use low salt quality commercial stock such as Moredough Kitchens brand.
  • In class we use broken rice for faster cooking time, which can be purchased at most Asian super markets. If using unbroken rice such as sushi or calrose, cook for further 30 minutes.
  • Dau Chao Quay (yo-cha-quay), purchased pre-made in Asian supermarkets, is an aerated crisp dough which can be added to congee on serving to offer a textural crunch. Add on serving to avoid becoming soggy.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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