Congee with Bok Choy, Golden Fried Garlic, Green Ch

Name: Congee with Bok Choy, Golden Fried Garlic, Green Chili & Soy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup jasmine rice; 4 to 6 cups stock; 7 thick slices fresh ginger (unpeeled); 3 tablespoons Chinese Shao-xing rice wine; 3 or 4 bok choy, or similar Chinese greens, steamed until tender, then sliced; 4 or 5 large garlic cloves, peeled, thinly sliced, and gently fried in a little oil until pale golden and lightly crisp; 2 or 3 scallions, trimmed and thinly sliced; Shredded fresh ginger, steeped in rice vinegar; 2 fresh, large green chiles (generally milder than red ones), sliced; Light soy sauce; Toasted sesame oil and/or chili oil

Servings: persons

2/3 cup jasmine rice
4 to 6 cups stock
7 thick slices fresh ginger (unpeeled)
3 tablespoons Chinese Shao-xing rice wine
3 or 4 bok choy, or similar Chinese greens, steamed until tender, then sliced
4 or 5 large garlic cloves, peeled, thinly sliced, and gently fried in a little oil until pale golden and lightly crisp
2 or 3 scallions, trimmed and thinly sliced
Shredded fresh ginger, steeped in rice vinegar
2 fresh, large green chiles (generally milder than red ones), sliced
Light soy sauce
Toasted sesame oil and/or chili oil

1
In a large, heavy-bottomed pot, mix together the rice, 4 cups stock, and the ginger and bring up to a simmer.
2
Cover and cook very gently indeed (a heat diffuser mat is helpful), for at least 1 hour or maybe longer, stirring from time to time; the desired consistency should be that of porridge, and with the rice and stock harmoniously married; you may need more stock to get it just right.
3
As ever, practice makes perfect.
4
(You may also prefer to cook it in a very low oven, covered, but it must be finished on the cooktop.)
5
Naturally, the rice will be overcooked almost to the point of submission.
6
Once you are happy with its consistency, fish out the ginger and discard, then add the rice wine and stir in.
7
To finish the congee, ladle it into bowls, distribute the garnishes as you see fit, then trickle on a little of the soy and oils.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup jasmine rice, 4 to 6 cups stock, 7 thick slices fresh ginger (unpeeled), 3 tablespoons Chinese Shao-xing rice wine, and more.

Yes, Congee with Bok Choy, Golden Fried Garlic, Green Chili & Soy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Congee with Bok Choy, Golden Fried Garlic, Green Chili & Soy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions