Are you looking for a comforting and nutritious dish thatโs perfect for breakfast, a light dinner, or when youโre feeling under the weather? Chinese Veggie Congee, known as ่็ฒฅ (cร i zhลu) in Mandarin, is a soul-soothing rice porridge enjoyed across cultures for its simplicity, versatility, and health benefits. Whether you call it congee, jook, or porridge, this recipe is sure to bring warmth and delight to your table.
Why Youโll Love This Recipe
- Ultimate Comfort Food: Congee is like a warm hug in a bowl, often prepared by mothers for their families during times of illness or when a nourishing meal is needed.
- Customizable Ingredients: From the type of rice to your choice of greens and mushrooms, this recipe can be tailored to your preferences and pantry staples.
- Nutritious and Light: Packed with vegetables, mushrooms, and ginger, itโs a wholesome meal that doesnโt compromise on flavor.
What Makes Chinese Veggie Congee Unique?
Chinese congee is beloved for its smooth, creamy texture and its ability to adapt to any palate. While some porridge dishes are thick and dense, congeeโs hallmark is its light yet hearty consistency, achieved by a perfect rice-to-water ratio and slow simmering. Adding dried and fresh mushrooms, sweet corn, and leafy greens elevates this dish, making it both fragrant and visually appealing.
Health Benefits of Veggie Congee Ingredients
- Rice: Provides energy and is gentle on the stomach, making it an excellent base for congee.
- Mushrooms: Shiitake and fresh mushrooms are rich in antioxidants, vitamins, and minerals that support immune health.
- Ginger: A natural anti-inflammatory, ginger aids digestion and adds a warming spiciness to the dish.
- Leafy Greens: Loaded with vitamins A, C, and K, leafy greens like Choi Sum or rainbow chard bring a dose of freshness and nutrients.
- Sweet Corn: Adds a hint of sweetness and fiber to balance the savory flavors.
Ingredients for Chinese Veggie Congee
| Ingredient | Amount |
|---|---|
| Rice (any type) | 1 cup |
| Sweet corn | 1 cup |
| Egg | 1 medium-sized |
| Dried shiitake mushrooms | 3 |
| Fresh mushrooms | 8 chestnut mushrooms |
| Fresh ginger | 1 piece (julienned) |
| Leafy greens | 1 bunch (e.g., Choi Sum) |
| Ground white pepper | To taste |
| Salt | To taste |
| Cooking oil | 2 tsp |
| Sesame oil (optional) | For garnish |
| Spring onion (optional) | For garnish |
How to Make Chinese Veggie Congee at Home
Step 1: Prep Ingredients
- Clean mushrooms. Thinly slice fresh mushrooms and soak dried shiitake mushrooms in 1 cup of warm water.
- Wash the rice and soak it in fresh water.
- Clean and chop your leafy greens.
- Finely julienne 1 piece of fresh ginger.
- After 20-30 minutes, squeeze the liquid from the shiitake mushrooms, julienne them, and reserve the mushroom water.
Step 2: Cook the Base
- Heat a cooking pot and add 2 teaspoons of cooking oil.
- Stir fry the fresh mushrooms, shiitake mushrooms, and ginger over medium-high heat for 3 minutes until aromatic.
- Drain the rice and add it along with sweet corn to the pot.
- Pour in the reserved mushroom water and 6-7 cups of water. Adjust water quantity based on your desired consistency (typically 1 cup rice to 8 cups water).
Step 3: Simmer to Perfection
- Bring the mixture to a boil for 2 minutes, then reduce the heat. Cover and let it simmer for 20-30 minutes, stirring occasionally until the rice is puffy and the porridge achieves a creamy texture.
- Add the leafy greens, stir well, and cook for another 5-10 minutes until tender.
Step 4: Final Touches
- Season with salt, ground white pepper, and sesame oil if desired. Garnish with chopped spring onions.
- Serve warm and enjoy!
Tips for Customization
- Swap Choi Sum with cabbage, lettuce, or rainbow chard for a different flavor profile.
- Add proteins like tofu or shredded chicken for a heartier meal.
- For a vegan option, skip the egg and use plant-based oils.
Why This Dish Works
The slow cooking process allows the rice to break down, creating a silky, creamy texture that is easy to digest and deeply satisfying. The combination of fresh and dried mushrooms imparts an umami richness, while ginger and leafy greens add brightness and balance.
Pairing Suggestions
- Cucumber Salad: The crisp, refreshing flavors of cucumber salad beautifully complement the warmth of veggie congee.
- Pickled Vegetables: Tangy and crunchy, they add a delightful contrast.
Top Tips for a Perfect Veggie Congee
- Stir occasionally to prevent sticking and ensure even cooking.
- Adjust water levels as needed for your preferred consistency.
- Use high-quality mushrooms for the best flavor.
Looking for Similar Recipes?
่ฏทๆ ข็จ (qวng mร n yรฒng) โ please enjoy your meal slowly.
Chinese Veggie Congee Recipe (Zhou/Jook)
Course: Breakfast, MainCuisine: ChineseDifficulty: Easy4
servings20
minutes30
minutesThis Chinese Veggie Congee recipe (Zhou/Jook) is a comforting and nutritious rice porridge made with mushrooms, leafy greens, sweet corn, and ginger. Ideal for breakfast, light meals, or as a soul-soothing dish when you need something easy to digest. Customizable, healthy, and bursting with flavor, this creamy congee is a must-try for fans of Asian comfort food.
Ingredients
1 cup of rice (I used balsamic rice and added some mixed grain we had, but any type of rice will do)
1 cup of sweet corn
1 medium-sized egg
3 dried shiitake mushrooms
Fresh mushroom of your choice (I used around 8 chestnut mushrooms for this recipe)
1 piece of fresh ginger
Green and leafy veggies of your choice (I used Choi Sum in this recipe, you can use lettuce, rainbow chard or even cabbages)
Ground white pepper
Salt
Directions
- Clean your mushrooms, then thinly slice the fresh mushrooms, and soak the dried shiitake mushrooms in 1 cup of warm water
- Wash your rice and soak it in freshwater
- Clean and chop your greens
- Finely julienne 1 piece of fresh ginger
- After 20-30 mins, squeeze the juice out of the soaked Shittake mushrooms, julienne cut them, and put them together with the rest of the fresh mushrooms and fresh ginger, save the mushroom juice
- Heat up a cooking pot, put 2 tsp of cooking oil, and let it heat up
- Put the fresh mushrooms, shiitake mushrooms and fresh ginger in, then stir fry on medium-high heat for 3 mins until the mushrooms are cooked and you can smell the gingery aroma
- Drain the rice, then add the rice and sweet corn into the pot
- Add the mushroom water and 6-7 cups of water (the best ratio to make rice porridge is 1 cup of rice and 8 cups of water. Of course, different rice and ingredients may need adjustment to the amount of water you put in. For me, I put 6 cups of water for this recipe)
- Bring it to boil for a good 2 mins and turn down the heat, put on the lid, and let it simmer for 20-30 mins until the rice looks puffy and the content feels thick and creamy
- Put your choice of greens in, give it a good stir, and let it cook for another 5 – 10 mins, until your greens are soft
- Season with salt, ground white pepper and sesame oil if you like, garnish with chopped spring onions and you are ready to serve
