Congee with Ginger, Spring Onion & Sesame
A gently simmered rice congee designed as a neutral carrier for layers of aroma, acidity, heat, savoury depth, freshness and texture. Ginger, spring onion and sesame provide the foundation, while a flexible garnish selection allows each bowl to be customised with contrasting flavours and optional chicken, beef or tofu.
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Print Pin RateServings: 4 Servings
Calories: 256kcal
Cost: £7.00
Equipment
- 1 Heavy Based Saucepan
- 6 Condiment Dishes
Ingredients
Congee
- 200 g Jasmine Rice, thoroughly rinsed 7 oz
- 1.8 litres Light Chicken Stock or Water 3¼ pints
- 20 g Fresh Ginger, peeled and finely julienned ¾ oz
- 15 ml Toasted Sesame Oil ½ fl oz
- 5 g Fine Sea Salt 1 tsp
- 1 g Ground White Pepper ¼ tsp
To Finish
- 40 g Spring Onions, finely sliced 1½ oz
- 10 g Toasted Sesame Seeds ⅓ oz
- 10 ml Toasted Sesame Oil 2 tsp
Instructions
Method
- Place the rinsed rice and stock or water in a heavy-based saucepan.
- Bring slowly to the boil, stirring once to prevent the rice from settling.
- Reduce the heat to very low and simmer partially covered for approximately 60–75 minutes, stirring occasionally.
- As the rice begins to break down, stir more frequently to develop a smooth, creamy consistency. Add additional hot water or stock as required. The finished congee should be loose and flowing rather than thick or stodgy.
- Add the ginger during the final 15 minutes of cooking.
- Stir in the sesame oil, salt and white pepper and adjust the consistency with additional hot stock or water immediately before serving.
Garnish Selection
- The congee is deliberately restrained so that garnishes can provide contrasting flavour roles. Select one or more additions from each group according to preference.
Aromatic - Fresh Ginger, finely julienned and Spring Onion, finely sliced
Acidic - Rice Vinegar and Chinese Black Vinegar
Spicy - Chilli Crisp and Fresh Red Chilli, finely sliced
Savoury - Light Soy Sauce and Preserved Mustard Greens, finely chopped
Fresh - Fresh Coriander Leaves and Cucumber, finely julienned
Textural - Crispy Fried Shallots and Toasted Sesame Seeds
Presentation
- Spoon the hot congee into deep warmed bowls and finish each bowl with spring onion, toasted sesame seeds and a few drops of sesame oil.
- Serve garnishes in small bowls at the table so the congee can be adjusted according to taste during eating.
Notes
Protein Options
Ginger-Soy Chicken
300g Chicken Breast or Boneless Chicken Thigh, cooked and finely shredded (10½ oz)
15ml Light Soy Sauce (½ fl oz)
5ml Toasted Sesame Oil (1 tsp)
5g Fresh Ginger, finely grated (⅙ oz)
Combine the shredded chicken with the soy sauce, sesame oil and ginger. Warm gently before spooning over the congee.
Soy-Seared Beef
300g Beef Sirloin or Rump, thinly sliced across the grain (10½ oz)
15ml Light Soy Sauce (½ fl oz)
10ml Shaoxing Wine (2 tsp)
5ml Toasted Sesame Oil (1 tsp)
5g Fresh Ginger, finely grated (⅙ oz)
10ml Neutral Oil (2 tsp)
Combine the beef with the soy sauce, Shaoxing wine, sesame oil and ginger.
Heat the neutral oil in a very hot frying pan or wok.
Sear the beef rapidly for approximately 1–2 minutes until browned but still tender.
Arrange immediately over the hot congee.
Sesame-Soy Tofu
300g Firm Tofu, drained and cut into 2cm cubes (10½ oz)
15ml Light Soy Sauce (½ fl oz)
10ml Toasted Sesame Oil (2 tsp)
10g Cornflour (⅓ oz)
15ml Neutral Oil (½ fl oz)
Toss the tofu with the soy sauce and sesame oil.
Dust lightly with the cornflour.
Heat the neutral oil in a non-stick frying pan and cook the tofu until golden and crisp on all sides.
Serve immediately over the congee.
Jasmine rice gives a fragrant, clean congee, although short-grain rice may be used for a slightly creamier texture.
The ratio of approximately one part rice to nine parts liquid produces a loose, silky congee. Increase the liquid for a lighter breakfast-style consistency or reduce slightly for a more substantial main course.
Stirring encourages the rice grains to break down and release starch. Avoid constant stirring during the early stages, which can cause the base to catch.
Water produces the most neutral carrier and allows the garnish matrix to dominate. Light chicken stock gives greater savoury depth.
The ginger should remain noticeable but not aggressive. Adding it towards the end preserves freshness and aroma.
The garnish matrix is intended to demonstrate how a neutral grain base can carry contrasting flavour roles without losing its own identity.
For service, the congee may be prepared in advance and reheated gently. Additional liquid will almost always be required, as the rice continues absorbing moisture while standing.
For a vegetarian version, prepare the congee with water or vegetable stock and use the sesame-soy tofu option.
Nutrition
Calories: 256kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 0.01mg | Sodium: 490mg | Potassium: 118mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
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