How to make Congee

Why cooks start here

Congee is cooked the way Cantonese breakfasts cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Congee, a staple of Cantonese breakfast tables, is a dish steeped in simplicity and comfort. It is traditionally cooked with an intuitive hand, where salt is measured by feel and fat is embraced generously. This home-style version captures the essence of family kitchens, where the art of preparation is passed down through generations, ensuring each bowl is as warm and inviting as the last. Silky and soothing, congee is more than just rice porridge; it is a canvas for savory delights. The creamy texture of jasmine rice melds seamlessly with the umami notes of century egg and pork floss, while scallions and sesame oil provide a fragrant lift. Enjoy this dish steaming hot, as it cradles you in its gentle embrace, a perfect start to any day.