Congee 101 Fundamentals

October 12 2021 – Holly Ong

Congee 101 Singapore Home Cooking

Congee 101 Singapore Home Cooking

Congee, Zhuok in Cantonese, Zhou in Mandarin, Muay in Hokkien-Teochew, is one of our favorite childhood meals. Being Teochew-Hokkien, lunch every day at Ah-ma’s was inevitably plain Muay with side dishes. 

We like making it with additional protein and veggies. You can also watch a video of us making it for an event here.


  • 1/2 cup of rice, washed until the water is clear. Then freeze the wet rice overnight if possible.
  • 6 dried shiitake mushooms (pre-soaked in hot water, at least for 1 hour, keep the mushroom water)
  • 1 minced garlic
  • 2  stalks of spring onions
  • 1 knob of ginger, about the size of your thumb
  • 1.5 Tbsp of sesame oil (may need a bit more as we cook along)
  • 1 egg
  • organic vegetable or chicken stock (at least 2 cups)
  • salt & pepper (white preferably) 

OPTIONAL: Hae Bee aka dried baby shrimps (you can find this at most Asian grocery store, usually at the chilled section)


  • Slice shitake mushrooms /ginger/ spring onions finely
  • Heat small pot. Add spring onions + ginger + sesame oil 
  • Wait till edges of ginger browns, then add garlic + mushrooms
  • Fry till you can smell the mushrooms. Add frozen wet rice.
  • Add mushroom water + stock till it just covers top of ingredients. Bring to boil and then lower temperature.
  • Stir occasionally, if you like soupy congee, add more stock/ water. Do not burn the bottom. Test the rice at about 10-15min mark, finish with 蛋花egg swirls like ribbons.
  • Serve in bowls and add garnishes if desired. 

Tagged: Cooking 101