Congee: Traditional Chinese Rice Porridge with Preserved Duck Egg & Meat

🥣 STEP 1
Wash the jasmine rice until the water runs clear. Bring to a boil in a pot with 900 ml of water.

🔥 STEP 2
Reduce heat to the lowest setting. Simmer gently for 30–40 minutes, stirring occasionally, until the rice porridge is creamy.

🔪 STEP 3
Cut the meat (or soaked shiitake mushrooms) into thin strips. Dice the pidan.

🍲 STEP 4
Let the ingredients cook in the hot porridge for 3 minutes. Finish with sesame oil and white pepper.

🥣 STEP 1
Place the washed jasmine rice in the rice cooker. Fill with water up to the "Porridge" mark or in a 1:8 ratio.

⚡ STEP 2
Start the "Porridge" or "Congee" program. The rice cooker maintains a perfectly constant temperature.

🥩 STEP 3
About 10 minutes before the end, stir in the prepared meat (or mushroom alternative) and the pidan cubes.

✨ STEP 4
After the time is up, season with salt, white pepper, and sesame oil.

💡 Expert Tips from Wen-Hao

• The right rice: Don't use pudding rice! Only high-quality jasmine rice (like our Royal Thai) provides the necessary aroma and silky texture.
• Velvety meat / mushrooms: Briefly marinate the meat (or mushroom strips) in starch and Shao Hsing cooking wine. This makes the texture incomparably tender.
• Stirring at the end: In the last 10 minutes, the porridge thickens. Stir more often here so that the starch emulsifies perfectly and nothing sticks.

FAQ – Everything you need to know about Congee

1. Where can I get Pidan and original rice?
Authentic quality is hard to find in supermarkets. We have curated Pidan, premium rice, and genuine oils for you in our shop.

2. Do you absolutely have to eat Congee with meat?
Not at all! Congee is extremely versatile. The vegetarian version with Shiitake mushrooms is a classic and provides a great hearty depth without meat.

3. Is Congee really good bland food?
Yes, it is extremely easy to digest and in Asia it is the number 1 home remedy for colds or stomach problems.

4. What is the best vegetarian alternative for umami flavor?
Dried Shiitake mushrooms (briefly soaked in water) or a dash of high-quality soy sauce are perfect for the savory taste without meat.

5. Why does it often taste better in a restaurant?
The secret is usually high-quality sesame oil and real white pepper at the end. Don't skimp on quality here.

6. How do I store leftovers?
In an airtight container in the refrigerator for approx. 2-3 days. Add a little water when reheating.