Congee (zhou or jook) — rice cooked in a large quantity of water or broth for an extended period until the grains break down into a smooth, creamy porridge — is one of the most universally eaten preparations in China and the most commonly prescribed food for illness and recovery. The technique: a 10:1 or 12:1 liquid-to-rice ratio, a long, slow simmer, and constant availability of additional hot liquid. The breaking down of the rice grains is not a failure — it is the goal.
- **The ratio:** 10–12 parts liquid to 1 part rice. The excess liquid is absorbed and evaporated during the extended cooking. - **The long cook:** 1–2 hours at a very gentle simmer. The rice goes through three stages: whole grains → swollen, blooming grains (like the hominy bloom in pozole) → broken, creamy porridge. - **The stir:** Every 10–15 minutes — the gentle stirring helps break the grains and prevents sticking at the base of the pot. - **Broth vs water:** Superior congee uses pork or chicken broth rather than water — the collagen from bone broth adds body. - **The toppings:** Congee is neutral — it is a blank canvas for an entire cuisine's worth of toppings: century egg (pei dan), scallion, ginger julienne, sesame oil, white pepper, fried shallot, char siu (CC-04).
China: The Cookbook