Teochew-style Rice Porridge Recipe

Teochew-style Rice Porridge

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Ingredients

  • cooked, cooled rice (leftover stuff is fine)
  • chicken stock cubes
  • ginger
  • garlic
  • celery, onion, carrot
  • any other veg suitable for boiling (mushroom in the pic)
  • chicken
  • fried garlic
  • white pepper

How to make Teochew-style Rice Porridge


Teochew-style rice porridge (congee / jook) is a little different to the more common Cantonese version. Whereas Cantonese porridge requires a very long cooking time and results in a more liquid-like texture, Teochew-style is quicker to make and has a much firmer texture. This super-quick version uses cooked rice.

  1. Make your soup. Add stock cubes, celery, carrot, onion, a couple of garlic cloves and a few big chunks of ginger to boiling water. Cover and let it all simmer for 20 mins.

  2. Add the chicken meat to the soup. Boil until tender, then remove and continue to let the soup simmer. Grab two forks (one in each hand) and shred the chicken. Put it aside in a bowl and season to your liking.

  3. After letting the soup reduce a bit, taste and season accordingly.

  4. Put your rice in a bowl and strain the soup onto the rice. Garnish with the shredded chicken, a dash of white pepper, some fried garlic bits, something green and whatever vegetables you cooked with the soup. Drizzle with a little sesame and chilli oil.

  • iconsam
    iconsam says

    Good stuff. I didn't know congee was also called jook, outside of Korea.

  • telliecoin
    telliecoin says

    I used to just directly add the rice to the soup, vegetables and all, also added onions and dried oysters as they add some "sweetness" to the soup. Adding pei dan (century eggs) also adds y

  • telliecoin
    telliecoin says

    it cut me off!! yum factor! Add fried garlic to sesame oil and let it sit for about 20 minutes or so then add it into your porridge :) Just some things we've done differently. But yours looks good.

  • yongfook
    yongfook says

    But putting rice in with the soup will make it go all mushy like the Cantonese style. The Teochew style of porridge is basically soup poured over steamed rice. This is the same thing, except I used leftover cooked rice.

  • telliecoin
    telliecoin says

    noo!! don't boil the rice with the soup! as in after you've cooked the soup, just dump the rice in :) don't have to strain and all. tsk don't create more work for yourself

  • telliecoin
    telliecoin says

    comment was meant for suggestions

  • yongfook
    yongfook says

    I strain it because I don't like random bits of celery / onion floating around in my soup. They are just there to flavour the soup - not for eating.

  • telliecoin
    telliecoin says

    Eat them vegetables are good for you grr

  • tigerfish
    tigerfish says

    I'm a porridge person! Just the one for me.

  • tommy
    tommy says

    Ah Teochew porridge is muay. I like mine bland, tasteless and plain, then eaten with an assortments like omelette, preserved beans, stewed cabbage and steamed fish. Your recipe sounds interesting too, though, good for a light meal.

  • trashystereo
    trashystereo says

    Looks yummy! Gonna try it this weekend.

  • rockchick
    rockchick says

    Mmmm, that looks and sounds great. Food shopping tonight.

  • Enchante
    Enchante says

    I had teochew-styled porridge for the first time in HK and was hooked instantly. They used beef tripe and a lot of unidentifiable meat, but your chicken version sounds more practical for the home chef. Yum!

  • MikeDrawback
    MikeDrawback says

    was looking for something new to do with my leftover rice. sweet!

  • MikeDrawback
    MikeDrawback says

    I just made my own version with some leftover brisket I had, I see it now in the related recipes below :)

  • joannajane
    joannajane says

    yummmm still totally love this after 21 years! always make it when i'm feeling ill.

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