Chinese Ham Bone Rice Soup (Congee)
Total Time
2 hours and 40 minutes
Prep Time
10 minutes
Cook Time
2 hours and 30 minutes
Rating
4.85 out of 5 stars
(39)
Ingredients
5 servings
- 1 kg (2 lb) ham bone / hock (Note 1)
- 1 1/4 cups long grain white rice (, uncooked)
- 9 cups (2.25 L or 2.25 QT) water
- Salt & white pepper
- Finely sliced green onion
- Fried asian shallots / onions or something else crunchy (, optional (Note 2)
- Sesame oil (, optional)
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Preparation
Step 1
Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
Step 2
Cook using preferred method (times below), or until meat on ham is tender enough to shred.
Step 3
Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
Step 4
Stir rice well, then return meat AND bone into soup.
Step 5
Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video.
Step 6
Remove bone. Stir vigorously, then adjust consistency with water if desired. Or simmer uncovered if necessary to thicken. Adjust salt to taste (I usually just need a pinch), add a dash of pepper.
Step 7
Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
Step 8
Storage tip: Return bone into the soup, it continues to add flavour.
Step 9
Cook times:
Step 10
Stove: Simmer on low for 1 3/4 - 2 hours (no stirring), shred meat, then on low for 30 minutes, stirring every now and then.
Step 11
Slow Cooker: Low for 8 hours, shred meat, then low for 1 - 2 hours.
Step 12
Pressure Cooker: High for 50 minutes, shred meat, then high for 15 minutes or 20 minutes on sauté function.
Step 13
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