The first time I tried congee was when I worked as a line cook at abcV, and the chef prepared family meal for the staff. Big thank you to Chef Lee! As I took a spoonful of creamy, hearty congee with all the delicious toppings, a flood of thoughts rushed through my mind.

If you know me, you’re aware that I’m always asking tons of questions—because really, if you don’t ask, how can you expect to learn anything? That curiosity led me to explore different congee recipes and variations of this comforting dish, and now I absolutely love making it at home!

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What Is Congee?

Congee is a type of rice porridge, typically served hot, and is a staple in many Asian cuisines. It's made by simmering rice in a large amount of water or broth until it breaks down and becomes soft, creating a creamy, comforting consistency. Congee can be enjoyed in both sweet and savory forms.

In savory variations, it’s often topped with ingredients like pickled vegetables, salted eggs, century eggs, tofu or herbs and spices. In sweet versions, it might be flavored with sugar, coconut milk, or fruits like dates or raisins.

Congee is not only seen as a nourishing dish for breakfast or a light meal but is also known for its soothing properties, often served to people feeling unwell.

Key Ingredients In Congee

Rice: The foundation of congee is simple—white rice. You can use any type of rice you prefer.

Ginger: Ginger is a common and flavorful addition to congee, especially in savory variations. It adds warmth and a subtle spiciness that complements the mild, comforting taste of the rice. Fresh ginger is typically thinly sliced or julienned and either cooked directly in the porridge while it simmers or added as a garnish at the end.

In addition to its taste, ginger also offers health benefits, such as aiding digestion and providing a soothing effect—making it a great choice for congee, which is often served when you're feeling under the weather.

Toppings: This basic recipe keeps things straightforward with just sliced scallion greens and a drizzle of toasted sesame oil. The beauty of congee, however, is its versatility—it’s like a blank canvas, ready for any flavor combination your taste buds like!

Toppings I Used For This Recipe

I decided to whip up a leek confit, braised bok choy, H-Mart furikake (pictured below), crushed hazelnuts, and a splash of soy sauce—and it was absolutely heavenly.

For the congee liquid, I used 4 cups of boiling water and 4 cups of vegetable stock.

Furikake

Furikake is a Japanese seasoning typically used to sprinkle over rice, vegetables, or other dishes for added flavor and texture. It’s a versatile condiment made from a variety of ingredients, which can include:

Dried seaweed (nori or kombu)
Sesame seeds (both white and black)
Dried fish (like bonito flakes or anchovies)
Salt
Sugar
Shiso (a herb)
Chili flakes or wasabi (for a bit of heat)

Furikake comes in different varieties, with some versions including additional ingredients like dried egg, or even umami-rich miso. It adds a savory, slightly salty, and umami-packed kick to dishes, making it a great topping for congee, rice, or even popcorn.

If you make our Hearty Congee With Bok Choy and Leek Confit, please let us know by leaving a rating below!

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Yield: 4

Author: Victoria Kaputskaya

Hearty Congee With Bok Choy And Leek Confit

This hearty congee, topped with braised bok choy and rich leek confit, offers a comforting blend of flavors and textures that warm both the body and soul.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Cook modePrevent screen from turning off

Ingredients

1 cup basmati rice, washed
4 cups water
4 cups vegetable stock
1 (2-inch) piece ginger, finely diced
3 cloves garlic, microplane-minced
Salt to taste
Furikake
Crushed hazelnuts

Leek Confit

1 large leek, sliced into half-moons and washed
5 scallions, sliced into full moons
1 large serrano pepper, deseeded and sliced into half-moons
1/2 cup olive oil
Salt to taste

Bok Choy

2 bok choy, halved, washed
Sesame oil
Vegetable stock
Vegan worcestershire sauce
Maple syrup
Salt to taste

Instructions

Rinse the rice under cold water until the water runs clear. In a Dutch oven, add the congee liquid and bring it to a boil.
Once boiling, add the washed rice—do not stir. Reduce the heat to low, then add the ginger, garlic, and salt. Stir gently, cover with the lid slightly ajar, and let it simmer for 25 minutes.
In a pan, heat the olive oil over medium heat. Add the sliced leek, scallions, and serrano pepper. Season with salt and cook, stirring occasionally, until the vegetables are tender and soft, about 10 minutes. Set the leek confit aside in an ice bath when ready.
While the leek confit and congee is cooking, saute your bok choy. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the bok choy and sauté for 2-3 minutes until it starts to soften. Pour in the vegetable broth (or water) to help the bok choy steam and become tender. Drizzle in the salt, vegan Worcestershire sauce, and maple syrup. Cook for another 2-3 minutes, allowing the bok choy to absorb the flavors and become tender but still vibrant.
Assemble the congee. Spoon the congee into bowls. Top with bok choy, leek confit, a sprinkle of furikake, crushed hazelnuts, and a drizzle of soy sauce. Enjoy!