Ingredients
Method
- Place ham bone, uncooked rice, and water in a large pot. Cover with lid.
- Cook until meat on ham is tender enough to shred (times vary by method: stovetop ~2-3 hours, slow cooker ~4-6 hours on low, pressure cooker ~45-60 minutes).
- Carefully remove ham bone from soup. Shred the tender meat, discarding fatty skin and sinew. Use scissors to chop meat into bite-sized pieces.
- Stir the rice well in the pot. Return the shredded ham meat back into the soup. Keep the bone aside for now.
- Continue cooking until the rice breaks down and the soup achieves a thick, porridge-like consistency.
- Remove the ham bone. Stir the congee vigorously. If too thick, add a little more water. If too thin, simmer uncovered to thicken. Adjust salt to taste and add a dash of white pepper.
- Serve hot, garnished generously with finely sliced green onions and crispy fried shallots. A drizzle of sesame oil adds extra flavor.
Notes
- Save the ham bone after shredding meat and return it to the soup while simmering to continue infusing flavor.
- For a smoother congee, stir vigorously towards the end of cooking. Use scissors to finely chop the ham meat for easier eating.
- Internal temperature for safely cooked pork/ham is 160°F (71°C). Ensure meat is cooked through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a smoother congee, stir vigorously towards the end of cooking. Use scissors to finely chop the ham meat for easier eating.
- Internal temperature for safely cooked pork/ham is 160°F (71°C). Ensure meat is cooked through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.