Chinese Rice Soup ("Congee")
Ingredients
- Water1659g≈ 7 × 1 cup
- CHICKEN STOCK960g≈ 1 quart (32 oz)
- Rice, white, long grain, unenriched, raw185g
- Ginger root, raw2g≈ 1 teaspoon grated
- Oil, sesame, salad or cooking4.5g
- Cabbage, green, raw534g≈ 1.25 × 1/2 head
- Shrimp454g≈ 1 lb
Estimated Cost
- Water (1659g)—
- CHICKEN STOCK (960g)$1.68
- Rice, white, long grain, unenriched, raw (185g)—
- Ginger root, raw (2g)—
- Oil, sesame, salad or cooking (4.5g)—
- Cabbage, green, raw (534g)$1.17
- Shrimp (454g)$8.99
* Cost estimate based on 3 of 7 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Pour the water and chicken stock into a large pot. Add the rice. Set the heat to medium-high and bring to a rolling boil.
- 2
2. Cover the pot, reduce the heat to low, and simmer for 1 hour and 30 minutes. The rice will soften and break down, thickening the soup into a creamy porridge.
- 3
3. Stir in the minced ginger and sesame oil. Simmer for 15 minutes more.
- 4
4. Add the chopped bok choy and simmer for about 10 minutes until the leaves are tender and wilted.
- 5
5. Add the shrimp and cook for 5 minutes until opaque and firm throughout (internal temperature should reach 145°F).
- 6
6. Season with salt to taste and serve hot.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.