Chinese Ham Bone Rice Soup (Congee)
Recipe video above. The ham version of the traditional Chinese rice soup known as Congee - Rice slow cooked until it breaks down to thicken the broth flavoured with ham bone. Every year, the Chinese fight over leftover Christmas ham bones to make this! :) But actually, using a store bought ham hock
Foto: RecipeTin Eats
Ingredients
- 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)
Steps
-
Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
-
Cook using preferred method (times below), or until meat on ham is tender enough to shred.
-
Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
-
Stir rice well, then return meat AND bone into soup.
-
Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video.
-
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.
-
Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
-
Storage tip: Return bone into the soup, it continues to add flavour.
-
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.
-
Slow Cooker: Low for 8 hours, shred meat, then low for 1 - 2 hours.
-
Pressure Cooker: High for 50 minutes, shred meat, then high for 15 minutes or 20 minutes on sauté function.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...