Classic Cantonese Congee with Ginger and Scallions
A smooth and comforting rice porridge slowly simmered with fresh ginger and topped with scallions, an iconic Cantonese breakfast staple. This chinese ready in about 65 minutes pairs jasmine rice, water, fresh ginger, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup jasmine rice
- 6 cups water
- 3 slices fresh ginger, sliced thin
- 1 tsp salt
- 2 tbsp scallions, thinly sliced
- 1/4 tsp white pepper
- 1 tbsp soy sauce
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1/2 cup jasmine rice under cold water until the water runs clear, then combine it with 6 cups water and 3 thin slices fresh ginger in a large pot.
- Step 2: Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 1 hour, stirring occasionally to prevent sticking, until the rice breaks down into a creamy porridge consistency.
- Step 3: Remove and discard the ginger slices, stir in 1 tsp salt, 1/4 tsp white pepper, and 1 tbsp soy sauce for seasoning.
- Step 4: Ladle the congee into bowls, drizzle 1 tsp sesame oil over each, and garnish with 2 tbsp thinly sliced scallions before serving hot.
Frequently asked questions
How long does Classic Cantonese Congee with Ginger and Scallions take to make?
Total time is about 65 minutes (5 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Cantonese Congee with Ginger and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Classic Cantonese Congee with Ginger and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Cantonese Congee with Ginger and Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Cantonese Congee with Ginger and Scallions?
Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
