Congee, a humble rice porridge, originated in China during the Zhou Dynasty. Today, it has evolved into countless variations across Asia. The English name “Congee” comes from the Tamil word “kanji,” and has remained a staple in Asian homes through history. It’s versatile – enjoyed as a breakfast dish, late-night snack, or a comforting side. Understanding its history and cultural significance can spark inspiration for modern food and beverage innovations.
How to make Congee (What I was taught as a Cantonese style)
Mix two short grain rice and jasmine rice
The type of grain used in congee reflects what’s commonly grown in each region. Colder climates use short grain rice, others long grain, while places like India or parts of South East Asia and China might opt for millet or barley. Affordability of the grain is key here. Rice is a common base because it’s easily grown in countries such as China, India, Korea, and Japan.
Soak the rice in water overnight.
Soaking the rice for a few hours or overnight breaks down the grains and unlocks all the nutrition.
Take the rice out of the starchy water and break it down by hand with some century egg
This is optional and most prevalent in Chinese cultures. Century egg is duck egg preserved in clay, ash, salt and lime. This is used to raise the PH of the rice to help it break down more and add flavour complexity.
Poached chicken (or fish) and reserve the broth
A hallmark of traditional Asian cooking is minimizing waste. Using the broth extracted from poaching meat not only enhances flavour but stretches ingredients further. This is a nod to congee’s reputation as ‘the poor man’s food’.
Add meat stock, a bit of oil and salt. The rice to liquid ratio should be 1:10
Congee’s watery consistency reflects its role as an economically sustaining meal. The high liquid content means less rice is needed, making the dish nourishing while stretching resources. The bulky texture from the water is also why it’s known as a healing food for all. Healing for the sick, elderly, or young—it’s gentle on the stomach, helps abstain from food, which is important in reviving gut health, all the while keeping the body hydrated.
Stir the pot for the first 5-10 minutes then reduce heat and put the lid on. Cook to the consistency you like e.g. creamy, velvety, silky, soupy
A Cantonese style is often velvety in nature while South Asian styles are often soupy.
Garnish with dry scallops
What garnish is used depends on where you are located and what season it is. Heirloom recipes like these get passed on through generations but the ingredients used change based on movement. In Hong Kong people use dry scallops, in Taiwan they use salted cod roe. The idea of preservation techniques like drying is to stretch these ingredients out past the peak of their season, making them last longer. Stretching out all the ingredients in the meal makes the experience emotionally fulfilling, optimises nutrition, and makes it sustainable.
Serve with poached meat and aromatics – spring onions, ginger sticks, soy sauce to taste
Cultural influences shape how congee is served. Chinese congee is often topped with spring onions and ginger, while South Asian variations use coriander, and in the Philippines, calamansi and quail eggs are common additions.
Congee is a lesson in simplicity, sustainability, and nourishment. Every nation has a grain version of congee. Every nation apply heat and water to their grain – think polenta or even porridge. Understanding how they are cooked and why they are cooked that way can provide inspiration for modern innovation.
How might we…
- Instead of taking out carbs by processing, be able to use less for a fuller feeling – Think a more wholesome version of In Tansan
- Extract the good nutrition of every ingredient as opposed to labelling them as ‘good’ or ‘bad’
- Re-think scale – be seasonal, local AND sustainable in our approach to flavour innovations
- Extend the sensorial experiences of each season by extending the ingredients through natural preservation process
- Bulk items with ingredients that nourish, adding value to the product rather than cheapening it
The Asian Agenda 
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