If you crave a bowl of comfort that warms you from the inside out, look no further than this cozy, soul-soothing Chinese Ham Bone Rice Soup (Congee) Recipe. It’s the kind of dish that feels like a gentle hug on a chilly day, with tender shredded ham, creamy, slow-cooked rice, and an umami-rich broth that’s been simmered to silky perfection. This recipe blends simplicity with heart, showcasing humble ingredients that transform into a luscious, nourishing porridge cherished across generations.
Ingredients You’ll Need
What makes this Chinese Ham Bone Rice Soup (Congee) Recipe truly special is how straightforward yet indispensable each ingredient is. Every element plays a unique role, from the savory depth of the ham bone to the silky texture of the slow-cooked rice and the fresh pop of green onion.
- 1 kg (2 lb) ham bone / hock: Provides rich, smoky flavor and gelatin for a luscious soup base.
- 1 1/4 cups long grain white rice: The heart of the congee, breaking down slowly to create creamy porridge consistency.
- 9 cups (2.25 L) water: The liquid foundation that gently extracts the flavors of ham and rice.
- Salt & white pepper: Seasonings to enhance the natural savory goodness without overpowering.
- Finely sliced green onion: Adds a fresh, bright contrast and a bit of crunch on top.
- Fried Asian shallots/onions: Optional for an irresistible crispy texture and a burst of umami.
- Sesame oil: A drizzle adds aromatic warmth and a perfect finishing touch.
How to Make Chinese Ham Bone Rice Soup (Congee) Recipe
Step 1: Combine Ingredients and Begin Cooking
Start by placing the ham bone, rice, and water into a large pot, slow cooker, or pressure cooker. Cover with a lid and prepare for a long, slow simmer. This gentle cooking process is what unlocks the incredible flavors and tender texture that makes this soup shine.
Step 2: Cook Until the Ham is Tender
Use your preferred cooking method to simmer the mixture until the ham meat becomes tender enough to shred easily. Whether you’re slow-cooking all day or using a pressure cooker to speed things up, patience is key to getting that melt-in-your-mouth ham.
Step 3: Shred the Ham Meat
Remove the ham from the pot carefully. Shred the meat, discarding any fatty, thick skin, or sinew that might distract from the silky soup texture. Don’t throw away the bone—this will continue to add flavor later in the cooking process.
Step 4: Stir and Return Meat and Bone
Give the rice a good stir, then return both the shredded ham and ham bone to the pot. At this point, your soup will start to develop that classic, comforting congee texture.
Step 5: Continue Cooking to Achieve Porridge Consistency
Cook the soup until the rice breaks down completely and the mixture thickens into a creamy porridge. Don’t rush this step; the best congee has a rich silkiness that can only come from slow, deliberate cooking.
Step 6: Final Seasoning and Adjustments
Remove the bone once more, then stir the soup vigorously. If you prefer a thinner consistency, add a bit of water; if thicker, let it simmer uncovered briefly. Season with salt and a dash of white pepper, tasting as you go to find that perfect balance.
Step 7: Serve with Garnishes
Pour the piping hot congee into bowls and garnish with sliced green onions, a scattering of crispy fried shallots, and a drizzle of aromatic sesame oil. These finishing touches elevate the simple dish into a feast for the senses.
Step 8: Keep the Flavor Going
When storing leftovers, you can return the ham bone to the soup. It will keep infusing the broth with rich flavor even as you reheat it over the next few days.
How to Serve Chinese Ham Bone Rice Soup (Congee) Recipe
Garnishes
Garnishes aren’t just decoration—they’re essential to the classic congee experience. Finely sliced green onions bring freshness, while fried Asian shallots add texture and a delicate sweetness. A gentle drizzle of sesame oil offers warmth and depth, making each spoonful a delightful contrast of flavors and textures.
Side Dishes
To turn this warm porridge into a more substantial meal, consider simple side dishes like steamed greens, pickled vegetables, or even some soft-boiled eggs. These sides perfectly complement the mild flavor and comforting qualities of the soup without overwhelming it.
Creative Ways to Present
For a fun twist, try serving your Chinese Ham Bone Rice Soup (Congee) Recipe in small individual bowls topped with little piles of pickled radish, chopped peanuts, or chili oil. Not only do these additions add flavor and crunch, but they also make each bowl uniquely personalized—a sure way to impress your guests!
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store leftover congee in airtight containers in the refrigerator. Keeping the ham bone inside helps maintain that rich broth flavor. It should stay fresh and flavorful for up to 3 days.
Freezing
You can freeze congee in portion-sized containers for up to a month. Just remember that the texture might thicken after thawing, so you’ll want to loosen it up with a little hot water when reheating.
Reheating
Reheat gently on the stovetop or in the microwave, stirring frequently. Adding a splash of water or broth will bring back the creamy consistency that makes this soup so comforting and delicious.
FAQs
Can I use other types of ham bones?
Absolutely! While traditional ham hocks or bones from a cured ham are ideal for flavor, you can experiment with smoked or baked ham bones you have on hand. Just keep in mind the salt content might vary.
Is it necessary to use long grain white rice?
Long grain rice is preferred because it breaks down nicely while maintaining a smooth texture. Short grain rice may work but can lead to a thicker, stickier consistency.
How long should I cook the congee if using a slow cooker?
Using a slow cooker, plan to cook for about 6 to 8 hours on low to allow the rice and ham bone to fully release their flavors and give you that perfect creamy texture.
Can I add vegetables to the soup?
Yes, you can add leafy greens or other quick-cooking vegetables towards the end of cooking for some extra color and nutrition, but keep the additions light to maintain the traditional flavor.
What if I don’t have fried shallots?
No worries! You can substitute with crispy fried onions or toasted garlic chips to add that satisfying crunch and umami punch to your bowl.
Final Thoughts
This Chinese Ham Bone Rice Soup (Congee) Recipe is the kind of dish that makes you feel instantly at home, no matter the season. Its delicate balance of flavors, comforting warmth, and simple ingredients make it a timeless favorite worth adding to your cooking repertoire. I encourage you to try making it yourself—once you do, it might just become your go-to comfort food for years to come!
Print
Chinese Ham Bone Rice Soup (Congee) Recipe
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Total Time: 160 minutes
- Yield: 5.5 to 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Chinese
Description
This comforting Chinese Ham Bone Rice Soup, also known as congee, is a flavorful and nourishing porridge made by simmering a ham bone with long grain white rice until the rice breaks down into a creamy texture. Enhanced with shredded ham meat, it is seasoned simply with salt, white pepper, and garnished with green onions, fried Asian shallots, and a drizzle of sesame oil for added aroma and crunch.
Ingredients
Main Ingredients
- 1 kg (2 lb) ham bone / hock
- 1 1/4 cups long grain white rice, uncooked
- 9 cups (2.25 L or 2.25 QT) water
- Salt, to taste
- White pepper, to taste
Garnishes (Optional)
- Finely sliced green onion
- Fried Asian shallots or fried onions for crunch
- Sesame oil for drizzling
Instructions
- Combine Ingredients: Place the ham bone, uncooked rice, and water in a large pot, slow cooker, or pressure cooker. Cover with the lid to prepare for cooking.
- Cook Ham and Rice: Cook using your preferred method until the meat on the ham is tender enough to shred. This typically takes about 2 to 2.5 hours when slow simmered.
- Shred Ham Meat: Remove the ham from the soup. Shred the meat, discarding any fatty, thick skin and sinew. Keep the bone. Use kitchen scissors if needed to chop the shredded meat into bite-sized pieces.
- Return Meat and Bone: Stir the rice well in the pot, then return the shredded ham meat and bone back into the soup to continue infusing flavor.
- Cook Until Creamy: Continue cooking until the rice breaks down fully and the soup achieves a porridge-like consistency. Stir occasionally to prevent sticking.
- Adjust Seasoning and Consistency: Remove the bone from the soup. Stir vigorously and adjust the consistency by adding water if too thick, or simmer uncovered to thicken more if preferred. Season with salt and a dash of white pepper to taste.
- Garnish and Serve: Serve the soup hot, garnished with finely sliced green onions, a sprinkle of fried Asian shallots for crunch, and a drizzle of fragrant sesame oil.
- Storage Tip: When storing leftovers, return the ham bone into the soup as it continues to enhance the flavor over time.
Notes
- Note 1: Using a ham bone or hock with some meat on it enhances the flavor and richness of the soup.
- Note 2: Fried Asian shallots add a delightful crunchy texture but can be substituted with fried onions or other crunchy toppings if unavailable.
- The soup’s thickness can be adjusted by adding water or simmering longer depending on preferred consistency.
- This soup is excellent for using leftover ham bones to create a delicious and economical meal.
