What Is Congee? 10 Soulful Recipes Passed Down Through Generations

If you think congee is just “Asian oatmeal,” you’re in for a big treat, quite literally! Congee isn’t a trend, nor is it new. It’s simply a blend of rice, water, time and whatever your grandmother decided to throw in that day. What began as survival food has evolved into soul food. It’s simple, yes, but that simplicity is what gives it range. It carries nostalgia, and some soulful versions of congee recipes have been passed down through generations across Asia.

What Is Congee?

Congee is a slow-cooked rice porridge that’s deeply rooted in Asian culinary traditions, stretching from China and Vietnam to Sri Lanka and South India. At its simplest, it’s rice bathed and boiled in water or broth until it breaks down into a soft texture. But the beauty of congee lies in its simplicity. It is a soft and creamy item which is rather quiet in flavour. But this quietness is a ploy to invite toppings, garnishes, and improvisation.

It can be rich and gingery, topped with herbs and soy-drizzled chicken, or it can be barely seasoned, served plain as comfort food during illness or fasting. Across Asia, congee goes by many names: jook in Cantonese, cháo in Vietnamese, kanji in Tamil, and bubur in Bahasa Indonesia. It travels effortlessly from hospital trays to hawker stalls, as its range stretches from morning rituals to midnight cravings.

Though often mistaken for bland hospital food or basic breakfast fare, congee is anything but boring. It’s a dish that listens more than it speaks, absorbing whatever flavours you pair it with. Some versions go heavy on garlic and spice, others are mellow and minimalist, even medicinal. It is memory and nourishment served in a bowl.

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Here Are 10 Congee Recipes You Must Try

1. Cantonese Jook with chicken and ginger

This is the gold standard. With shredded chicken, sliced ginger and scallions, it is a beautiful love triangle in a bowl. It also has a thread of soy sauce or sesame oil. It’s what Cantonese families have on cold mornings, sick days, or Sundays when nobody wants to cook. The ginger here is medicinal, and the chicken melts into the rice.

2. Century egg and pork congee 

Love it or hate it, the century egg is an icon. For this dish, black yolk and translucent grey-white are fermented for weeks, so we know a legend is in the making! Add pork that’s been slow-cooked until it falls apart, and you’ve got umami on umami. It is a textural playground and a taste you don’t forget.

3. Thai Jok Moo

Thai congee is thick and almost gluey, but in the best way. With minced pork meatballs, ginger, soy sauce, and an egg cracked right into the bowl, it slaps every time. Topped with fresh coriander, fried garlic, and a splash of fish sauce, it is salty, rich, and unmistakably Thai.

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4. Filipino Arroz Caldo

It means “hot rice,” but this is so much more. It is inspired by Spanish arroz caldo but is deeply Filipino. This ginger-heavy broth has bone-in chicken, saffron or kasubha for colour, and crispy garlic bits that deserve their own fan club. Add calamansi and hard-boiled egg, and you’re good to go.

5. Vietnamese Cháo Gà

This one is a light and clean cousin of other congee recipes, but it’s never boring. Vietnamese cháo often uses leftover roast chicken, with a broth flavoured by fish sauce and pepper. Put some lime wedges on the side and chilli oil if you’re feeling bold. The addition of fried shallots takes it to the next level.

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6. Korean Dakjuk

This one is a refined cousin of average congee dishes, as it has less rice and more silkiness. Here, chicken is poached gently with rice, sometimes blended to a smooth purée. It is topped with sesame seeds, green onions, and, if your mom loves you too much, a drizzle of perilla oil.

7. Japanese Okayu

This is the minimalist’s congee. It has more water but less rice. It is often served during illness, with a single umeboshi plum in the middle like a red sun. This one doesn’t need anything else. But sometimes, you’ll get grilled fish or nori sheets alongside.

8. Indonesian Bubur Ayam

Bubur Ayam is a maximalist’s dream. Here, rice porridge is stained yellow with turmeric, crowned with shredded chicken, crispy shallots, peanuts, fried soybeans, celery, scallions, half a boiled egg, and kerupuk (crackers). Oh, and a ladle of kecap manis, a sweet soy sauce, makes it a prototype of street food glory.

9. Sri Lankan Kenda

This is not your usual congee! Kenda often uses red rice and coconut milk, and sometimes gotu kola stirred in as well. This, basically, is a herb known for healing. Occasionally, there’s garlic, curry leaves, and even jaggery in it, if it’s a sweet version. We like to call it Ayurveda in a bowl!

10. South Indian Kanji

In Kerala, kanji uses watery rice and maybe moong dal too. It is always served with spicy pickles and a crunchy papadam. You can add coconut milk if you’re feeling especially indulgent. It’s food for fasting days, or the day after a feast.

Congee isn’t fancy, and that’s its power. These congee recipes are not designed to impress but rather to hold you together. It carries stories in its steam, and you just have to sit still long enough to hear them.

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