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photos by Maria Kennedy


NEEDS (for the porridge):
(click here for Full Grocery List)

1 tablespoon olive oil or vegetable oil
1 large yellow onion
1 tablespoon finely chopped ginger
½ cup jasmine rice + 2 tablespoon Arborio rice
4 cups low sodium chicken stock
1 cup water
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground black pepper

NEEDS (for the condiments):

1-2 tablespoons olive oil or vegetable oil
1 whole garlic bulb, finely chopped
Approximately 5 scallions, finely chopped
Cilantro, finely chopped
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon fish sauce
1 teaspoon sesame oil

Optional items:

1 ounce beech mushrooms
7 minute soft boiled eggs (marinated in soy sauce)
firm tofu (optional), sliced about a ¼ of an inch thick


  1. In a large stock pot, heat the oil over medium high heat and sautee the onions and ginger until translucent.
  2. Add the rice and stir until the edges are a little translucent but the center is still opaque.
  3. Add the chicken stock and water and bring to a boil. Add the salt and pepper.
  4. Reduce the heat to a medium low heat and let it simmer for about 30-45 minutes until it thickens. If it starts to get too thick, you can slowly add some hot water.
  5. While the rice is cooking, cook the garlic in the oil on medium low heat until the garlic is golden. Quickly remove from the oil with a slotted spoon and set aside.
  6. Cook the mushrooms in the same pan in the garlic infused oil until they are tender then remove and set aside.
  7. In a small bowl, mix the soy sauce, vinegar and fish sauce and set aside.

To serve, ladle the congee in single serving bowl and top with the garlic, scallions, cilantro, mushrooms, fried tofu and soft boiled egg and drizzle with the soy sauce mixture and some sesame oil. For instructions on how to fry tofu, you can refer to this recipe from the New York Times  here and for the soy sauce eggs, this is a great recipe from Food52.


1 large yellow onion
1 whole garlic bulb
1 ounce  beech mushrooms
jasmine rice
arborio rice( optional)
low sodium chicken stock
ground turmeric
ground black pepper
low sodium soy sauce
rice vinegar
fish sauce
sesame oil
1 package firm tofu