A black soup spoon in a blue bowl of rice porridge congee
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5 from 1 vote

Chinese Rice Porridge Congee (Jook)

Comforting and hearty, this traditional Chinese homey meal is perfect for easing cold and flu symptoms, and also for warming you up on chilly days.
Course Main Course
Cuisine Chinese
Keyword congee
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings 4
Author Lisa from A Day in the Kitchen


  • 1/2 cup uncooked rice
  • 3 cups water
  • 1 tbs oil
  • 3-4 dried bean curd sticks (optional)
  • 4 cups chicken stock (recipe included below, or use your favorite good quality chicken broth/stock)

Chicken Stock:

  • 1.5 - 2 lbs. (680-900g) raw chicken pieces, bone-in can use any combination of wings, thighs, drums, etc.
  • 6 cups water
  • 1 knob fresh ginger, about the size of a lemon peeled and cut into 2-3 chunks
  • 1/2 onion cut into chunks
  • 1 tsp salt


Chicken Stock (if making your own):

  • Put all chicken stock ingredients in a pot and bring to a boil.
  • Reduce heat to a gentle boil and remove the scum that floats to the surface using a mesh skimmer or flat spoon.
  • Once the scum stops appearing, reduce the heat to a simmer and cover the pot, leaving a small gap open.
  • Simmer for approximately 1.5 -2 hours.
  • Remove the chicken pieces. Remove the meat from the pieces (if any) and set aside for later use.
  • Remove all solids from the stock and discard. You should have about 4 cups of stock remaining.

Rice Porridge Congee:

  • Combine the uncooked rice, 3 cups of water, and oil in a bowl and let soak for 1-2 hours.
  • Soak the dried bean curd sticks in warm water until re-hydrated and soft, about 1-2 hours.
  • Once dried bean curd has softened, drain well and cut into either narrow strips or 1-2" lengths.
  • Add entire rice, water, oil mixture and the hydrated bean curd to a pot with 4 cups of chicken stock. (If making your own chicken stock with the recipe included here, simply add the water and rice to the same pot that you made the chicken stock.)
  • Bring to a boil over medium-high heat.
  • Reduce heat to a simmer and cover the pot, leaving a small gap open.
  • Simmer for 1 hour and 15 minutes. Stir well.
  • Add any of the reserved chicken meat back into the rice porridge congee, if desired. Stir to combine.
  • Serve hot.


  1. The chicken stock recipe included above should make the right amount needed for the rice porridge congee without any leftover.
  2. If the rice porridge congee gets too thick, you can dilute it with some water.
  3. The rice porridge will thicken, even with the heat off.
  4. Garnish your rice porridge congee with chopped green onions, white pepper, soy sauce, chili sauce, or pickled vegetables, if desired.
  5. You can also add beef balls or fish to your congee instead of chicken.