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Creamy Taiwanese Congee Recipe Easy Homemade Ginger Scallion Poached Egg

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A comforting and creamy Taiwanese congee made with long-grain rice simmered to a porridge consistency, topped with a fragrant ginger scallion sauce and a silky poached egg. Perfect for cozy mornings and easy to prepare with simple pantry staples.

Ingredients

Scale
  • 1 cup long-grain white rice (preferably jasmine rice)
  • 8 cups water or low-sodium chicken broth
  • ½ teaspoon salt (to taste)
  • 2 tablespoons fresh ginger, finely minced
  • 4 scallions, thinly sliced (white and green parts)
  • ½ cup neutral oil (canola, vegetable, or grapeseed oil)
  • Pinch of salt (for sauce)
  • 2 large fresh eggs
  • 1 teaspoon white vinegar (optional, for poaching eggs)
  • Light soy sauce (optional, for drizzling)
  • Freshly ground white pepper (optional)
  • Chopped cilantro or toasted sesame seeds (optional garnish)

Instructions

  1. Rinse the rice under cold water in a fine mesh strainer until the water runs clear. Drain well.
  2. In a large pot, combine the rinsed rice with 8 cups of water or low-sodium chicken broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
  3. Simmer the rice, stirring occasionally, for 40 to 50 minutes until the mixture is thick and creamy with a porridge-like consistency. Add hot water if it becomes too thick.
  4. Stir in ½ teaspoon salt to taste and keep warm on low heat.
  5. Prepare the ginger scallion sauce by combining minced ginger, sliced scallions, and a pinch of salt in a heatproof bowl.
  6. Heat ½ cup neutral oil in a small saucepan over medium heat until shimmering (about 350°F/175°C). Carefully pour the hot oil over the ginger and scallions, stir to combine, and set aside.
  7. Fill a medium saucepan with water and bring to a gentle simmer. Add 1 teaspoon white vinegar if using.
  8. Crack each egg into a small bowl, then gently slide them one at a time into the simmering water. Poach for 3 to 4 minutes until whites are set but yolks remain runny.
  9. Remove eggs with a slotted spoon and drain on paper towels.
  10. Ladle the creamy congee into bowls, top each with a poached egg, and drizzle generously with the ginger scallion sauce.
  11. Add a splash of soy sauce and a sprinkle of white pepper if desired. Garnish with cilantro or toasted sesame seeds.

Notes

Stir the congee occasionally to prevent sticking and burning. Use fresh ginger for best flavor. Poach eggs gently with a splash of vinegar to keep whites intact. Prepare ginger scallion sauce last minute for freshness. Reheat leftovers gently with added water or broth to loosen texture. For vegan version, replace eggs with pan-fried tofu cubes and use vegetable broth.

Nutrition

Keywords: Taiwanese congee, creamy congee, ginger scallion sauce, poached egg, rice porridge, easy breakfast, comfort food

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