Shrimp Rice Porridge (Savory Congee) 

Servings

2 servings

Cooking Time

About 30–35 minutes

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Ingredients

Main Ingredients

• 100 g white rice (jasmine rice preferred)

• 1 liter water or light chicken stock

• 200 g shrimp, peeled and deveined

• 50 g ham or luncheon meat, diced (optional but common in this style)

• 1 preserved duck egg (century egg), diced (optional)

• 1 small carrot, diced

• A handful of leafy greens (spinach or green onion tops), chopped

Seasoning

• 1 tsp salt (adjust to taste)

• ½ tsp white pepper

• 1 tsp sesame oil

• 1 tsp fish sauce (optional, for deeper umami)

Garnish (Optional)

• Chopped green onions

• Chopped cilantro

• Extra white pepper

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Instructions

1. Prepare the Rice

Rinse the rice under cold water until the water runs mostly clear.
Soak the rice for 15–20 minutes, then drain.
This step helps the rice break down faster and creates a smoother porridge.

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2. Cook the Porridge Base

In a pot, add the soaked rice and water (or stock).
Bring to a boil over medium-high heat, then reduce to low.
Simmer gently for 20–25 minutes, stirring occasionally to prevent sticking, until the rice grains break down and the texture becomes thick and creamy.

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3. Add the Fillings

Once the porridge thickens:

• Add carrots and diced ham

• Add preserved egg if using

Cook for 3–4 minutes until the vegetables soften.

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4. Cook the Shrimp

Add the shrimp to the pot and stir gently.
Cook for 2–3 minutes until the shrimp turn pink and are fully cooked.
Do not overcook, as shrimp become rubbery quickly.

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5. Season the Porridge

Season with salt, white pepper, sesame oil, and fish sauce (if using).
Taste and adjust seasoning as needed.

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6. Add Greens and Finish

Stir in chopped leafy greens and cook for 30–60 seconds, just until wilted.
Turn off the heat.

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Serving

Ladle the porridge into bowls while hot.
Top with green onions, cilantro, and extra white pepper if desired.

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Texture Tip

• If the porridge is too thick, add hot water or stock a little at a time.

• If too thin, simmer longer uncovered.