Congee Breakfast Bowl

Congee Breakfast Bowl

This velvety, savoury rice porridge dish is a staple breakfast item in China and beloved comfort food in many parts of the world.


1 cup of uncooked rice

7 cups of water

1 cup homemade bone broth

2 chicken or duck thighs

2 slices of fresh ginger root

3 cloves of garlic, smashed

1/2 teaspoon unprocessed salt

4 green onions, chopped

1/2 cup sliced shiitake mushrooms

2 tablespoons liquid coconut aminos

Optional garnishes: chopped hard boiled eggs, cooked salmon, sliced ham, herbs or bean sprouts.


  1. In a slow cooker, add rice, water, broth chicken or duck, ginger, garlic and salt. Bring it to boil on high, then turn down low and cook for 8-10 hours (overnight).
  2. The porridge will turn thick like oatmeal. Turn the heat up to high, add vegetables and cook for another 30 minutes.
  3. Remove the meat from bones. If congee is too thick, add more hot water.
  4. Garnish with liquid coconut aminos, seasame oil, more shredded meat, chopped onions and anything else you desire.