To begin, rinse the rice under cold water until the water runs clear. This removes excess starch and ensures the congee won’t become too sticky. After rinsing, drain the rice thoroughly. Preheat your oven to 90°C (200°F) if you plan to keep the congee warm after cooking.

In a large pot, combine the rinsed rice, 8 cups of water or broth, and 2 slices of fresh ginger. Stir to mix evenly. Using broth will provide a richer, more flavourful base, while water creates a milder version. Bring the mixture to a boil over medium-high heat.

Once the mixture reaches a boil, reduce the heat to low and partially cover the pot. Simmer the rice gently, stirring occasionally to prevent it from sticking to the bottom of the pot. Let it cook for about 60–75 minutes, until the rice breaks down and the mixture becomes creamy.

Check the consistency as it cooks. If you prefer a thicker congee, cook it longer until more water is absorbed. For a thinner, soup-like consistency, add a bit more water or broth as needed. Stir regularly to achieve a smooth, creamy texture.

If you’re adding shredded chicken, pork, or beef, stir it into the congee in the final 15 minutes of cooking. This will allow the meat to warm through and impart additional flavour to the porridge. Season with salt and stir to combine.

Taste the congee and adjust the seasoning. Add a bit more salt if needed, or enhance the flavour with a dash of soy sauce. If you want a richer taste, stir in a teaspoon of sesame oil.

Once the congee has reached your desired consistency and taste, remove the pot from the heat. Let the congee rest for 5 minutes before serving to allow the flavours to meld and the porridge to cool slightly.

To serve, ladle the congee into bowls. Garnish with your preferred toppings, such as chopped scallions, fried shallots, a drizzle of soy sauce, pickled vegetables, or even a century egg for a more traditional twist. For added texture, you can also top the congee with crispy wonton strips or peanuts.