If you’re craving a comforting, soul-soothing dish that feels like a warm hug in a bowl, look no further than this Chinese Ham Bone Rice Soup (Congee) Recipe. This traditional congee brings together tender ham, slowly simmered rice, and rich bone flavors to create a silky porridge that is both incredibly satisfying and easy on the stomach. Whether you’re after a nourishing breakfast, a light dinner, or something to heal and comfort, this recipe delivers pure deliciousness with simple ingredients and heartfelt cooking.
Ingredients You’ll Need
Gathering the right ingredients for this dish is surprisingly straightforward, but each one is crucial in building the full, mellow flavor and creamy texture that make this Chinese Ham Bone Rice Soup (Congee) Recipe so special. From the hearty ham bone to the delicate aromatics, every component plays a vital role.
- 1 kg (2 lb) ham bone / hock: The star of the show, providing deep, savory flavor and richness to the broth.
- 1 1/4 cups long grain white rice (uncooked): The base that breaks down and thickens the soup into a comforting porridge.
- 9 cups (2.25 L) water: Essential for simmering and extracting flavor from the ham bone and softening the rice.
- Salt & white pepper: Simple seasonings to enhance and balance the savory elements.
- Finely sliced green onion: Adds a fresh, slightly sharp contrast on top.
- Fried Asian shallots or onions (optional): For a crispy, flavorful crunch that brightens each spoonful.
- Sesame oil (optional): A drizzle lends a fragrant, nutty finish that rounds out the dish beautifully.
How to Make Chinese Ham Bone Rice Soup (Congee) Recipe
Step 1: Combine Ingredients and Begin Cooking
Start by placing the ham bone, uncooked rice, and water into a large pot, slow cooker, or pressure cooker. Cover everything with a lid and get ready for the magic to happen. This step starts the gentle process of breaking down the rice and extracting all the delicious goodness from the ham bone.
Step 2: Slow Cook Until Meat is Tender
Cook the mixture using your preferred method—whether it’s a slow simmer on the stove, the convenience of a slow cooker, or the speed of a pressure cooker. The goal here is to cook until the ham meat is tender enough to shred easily, which can take around two and a half hours if simmering slowly.
Step 3: Remove Ham, Shred Meat, and Discard Fatty Bits
Once the ham meat is tender, remove it from the soup. Carefully shred the meat, using scissors if needed, and discard any thick, fatty skin or sinew. Keep the bone in the soup—it’s packed with flavor and will continue enriching the broth.
Step 4: Stir Rice and Return Meat and Bone to Soup
Give the rice a good stir to loosen it up, then return the shredded ham meat and the bone to the pot. This reunites all the rich flavors and sets the stage for the rice to break down further and thicken the soup.
Step 5: Cook Until Porridge-like Consistency
Continue cooking the congee until the rice has broken down to the ideal silky, porridge-like consistency. You’ll want the grains to melt softly into the broth—thick enough to coat a spoon but still spoonable and smooth.
Step 6: Remove Bone and Adjust Seasoning
Take out the bone, then stir the soup vigorously to bring everything together. Adjust the consistency by adding water if it’s too thick, or simmer uncovered a bit longer if you want it thicker. Season gently with salt and a dash of white pepper to taste—usually just a pinch of salt provides the perfect balance.
Step 7: Garnish and Serve
Ladle the steaming congee into bowls and top generously with finely sliced green onions, a sprinkle of fried Asian shallots for crunch, and a light drizzle of fragrant sesame oil to finish. Every spoonful will be a comforting burst of savory, aromatic goodness.
Step 8: Keep the Bone for Continued Flavor
When storing leftovers, return the ham bone to the soup. It will keep infusing the broth with flavor, making each subsequent serving even tastier.
How to Serve Chinese Ham Bone Rice Soup (Congee) Recipe
Garnishes
The beauty of this congee lies in its simple toppings. Fresh green onions add vibrancy, while crispy fried shallots introduce a delightful contrast in texture. A splash of sesame oil gives a final aromatic lift, making every bite feel special.
Side Dishes
This Chinese Ham Bone Rice Soup (Congee) Recipe pairs wonderfully with light, complementary sides like steamed bok choy, pickled vegetables, or a soft boiled egg. These choices add texture and layers of flavor without stealing the spotlight from the starry soup.
Creative Ways to Present
Serve the congee in rustic bowls with small dishes for garnishes on the side, so everyone can customize their bowl just the way they like. For a modern twist, try topping with crispy garlic chips or chili oil for a little kick.
Make Ahead and Storage
Storing Leftovers
Transfer leftover congee into airtight containers, making sure to include the ham bone. The soup thickens as it cools because of the rice, so store it in the fridge for up to 3 days to enjoy later.
Freezing
You can freeze this soup, though the texture might change slightly because of the rice. Portion it out into freezer-safe containers, leaving a little room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the congee gently over low heat, stirring often to prevent sticking and adding a splash of water if it’s too thick. The flavor will be just as comforting the second time around.
FAQs
Can I use a different type of bone besides ham?
Definitely! While the ham bone provides a unique, smoky depth, pork neck bones or even chicken bones can be used if you want to vary the flavor, but keep in mind the taste will differ slightly.
Is it possible to make this recipe vegetarian?
This particular congee relies on the ham bone for its signature richness. For a vegetarian version, consider cooking the rice in a flavorful vegetable broth and adding umami-rich ingredients like mushrooms or miso.
How long does it take to cook the congee properly?
Generally, simmering the rice and ham bone for about two and a half hours yields the best texture and flavor, but if using a pressure cooker, this can reduce to around 45 minutes.
What should the consistency of the soup be?
Think of a creamy, porridge-like texture where the rice grains have mostly broken down but still maintain some body. It should be thick enough to coat the spoon but still easy to stir and eat.
Can I add other ingredients like vegetables or eggs?
For sure! Soft boiled eggs, shredded ginger, or even leafy greens like spinach can be added either during the final cooking stage or as fresh toppings for variety and nutrition.
Final Thoughts
This Chinese Ham Bone Rice Soup (Congee) Recipe is a true labor of love that brings comfort and warmth to any table. Its simple ingredients and slow-cooked flavors work together to create a dish that feels familiar yet always special. I encourage you to try it out, enjoy the process, and savor each soothing spoonful—you might just discover a new favorite that becomes a staple in your kitchen.
