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
Scale
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.
