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Home Soups

Chinese Ham Bone Rice Soup – Congee (3 ingredients!!)

By:Nagi
Published:1 Aug '18Updated:13 Nov '20
123 Comments
Recipe v Video v Dozer v

Ham bone + rice + water = Ham Congee, aka Chinese Ham Bone Rice Soup. This is my favourite ham bone recipe – slow cooked until the rice breaks down, the meat is falling off the bone, and the broth is beautifully flavoured. Slow cooker, pressure cooker or stovetop – I use all 3 methods!

Chinese Ham Bone Rice Soup (Congee) being ladled out of a white pot, fresh off the stove

While the Western world goes bonkers over the vision of a glistening baked ham ready for carving, the Chinese are rubbing their hands with glee at the thought of the ham bone. Because this recipe is not just something I made up – though I wouldn’t blame you for thinking so.

Chinese Ham Bone Rice Soup is a “thing”. It’s called “Congee” in Chinese, and it’s the source of much discussion over who gets the ham bone from our own Christmas ham – or a pact to use it for a Family Meal – as well as smug announcements when one is able to secure extra leftover ham bones.

I secured two extra ham bones post Christmas 2017. *She says smugly, and proudly*

But in case you aren’t so lucky / as good at wheedling, and for all other times of the year, store bought ham hocks are ideal for this recipe. (It’s actually better because because it isn’t picked clean!)

Ham Hock and leftover Ham Bone for Ham Rice Soup

SO – WHAT IS CONGEE? 

It’s a white Chinese rice soup / porridge that’s made by slow cooking rice in broth until it breaks down and thickens the soup. It’s mostly rice and broth with just little bits of stuff in it – usually fish and chicken – so it’s highly economical.

The consistency varies from a soft, porridge-like consistency which has a lovely creamy mouth feel, to a more runny texture which is more like liquid broth with soft rice bits in it. In case you didn’t read between the lines, I’m not a fan of watery/runny Congee!

In China and Hong Kong, Congee is typically served for breakfast with big, puffy deep fried bread sticks for dunking, but I usually have it for dinner (no puffy fried bread sticks!).

The key to a great Congee is the broth, and hence why the Chinese go mad over leftover ham bones. It makes an incredible broth – no other flavourings needed.

Chinese Ham Bone Rice Soup (Congee) being ladled into a bowl

BE WARNED: THIS IS CRAZY EASY!!

Place rice, lots of water, and ham bone in a pot, slow cooker or pressure cooker. Shred ham, return to pot, simmer a bit more.

That’s it. Yes, it really is that easy.

I exaggerate not when I say I think this is the ultimate 3 ingredient meal!

How to make Chinese Ham Bone Rice Soup aka Congee

STOVE, SLOW COOKER, PRESSURE COOKER

This is a recipe that can be made on the stove, in the slow cooker or pressure cooker. It’s ideal for all 3, and I use all 3 methods. Pressure cooker means I can have it tonight, slow cooker if I’m out all day or if it’s a giant bone. And in winter on the stove, almost always.

As for garnishes, at the very least, I like to sprinkle with some chopped green onions. Something crunchy like Asian Fried Shallots (pictured) or even Chang’s crunchy fried noodles is terrific. Chinese Congee shops typically serve it with strips of crispy fried wonton skins.

So technically, I use more than 3 ingredients. Don’t crucify me! 😂 – Nagi x

MORE ASIAN SOUPS YOU’LL LOVE!

  • Chinese Noodle Soup

  • Wonton Soup

  • Chinese Corn Soup

  • LAKSA!

  • Chinese Rice Soup (not a congee, it’s a soup)

  • See all Asian Recipes

 

Close up of spoon scooping Chinese Ham Bone Rice Soup (Congee) out of a rustic brown bowl


WATCH HOW TO MAKE IT

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Close up of spoon scooping Chinese Ham Bone Rice Soup (Congee) out of a rustic brown bowl

Chinese Ham Bone Rice Soup (Congee)

Author: Nagi
Prep: 10 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 40 mins
Soup
Chinese
4.82 from 33 votes
Servings5 - 6 people
Tap or hover to scale
Print
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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 is safer - see note 1. 

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

Garnishes / finishes:

  • Salt & white pepper
  • Finely sliced green onion
  • Fried asian shallots / onions or something else crunchy , optional (Note 2)
  • Sesame oil , optional

Instructions

  • 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.

Cook times:

  • 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.

Recipe Notes:

** Scale recipe based on your ham bone weight using the recipe scaler - click on Servings and slide **
1. If you're using a leftover ham bone, you do need to ensure there's plenty of meat left on it. It's not so much about having enough ham bits in the soup, it's about flavouring the broth.
It's safer to make this using a store bought ham bone because it comes with plenty of ham and a thick layer of smoked skin which adds plenty of flavour to the broth.
Note ham hocks are mostly bone and fatty skin which is discarded - about 60 to 70% on average.
2. Congee is traditionally served with strips of crispy fried wonton skin as a garnish. I never bother at home - instead I use store bought Asian fried shallots or onions which not only add the crisp factor, they add flavour and little pops of salt too.
3. General tips:
- Ensure the bone is mostly submerged - if not, it may require turning during cooking because the part submerged in the broth cooks faster. Also, exposed ham = less flavour in rice, so you may need to cook a bit longer post returning shredded meat into rice to infuse more flavour into the broth.
- This recipe yields a congee with a generous amount of ham per serving. Normal shop bought congee is mostly rice and soup with just a tiny bit of stuff (fish or chicken usually). I have a higher ratio of ham to rice to ensure you get good ham flavour in the broth. You could add another 1/4 cup of rice and 1 3/4 cups water, to stretch it out more, but I wouldn't do more than that.
- The broth gets infused with more flavour once the shredded meat and bone is returned to the soup for the 2nd phase of cooking. 
- Careful of over salting, the ham continues to leach salt into the broth when the soup is sitting around.
4. Make ahead - ham has a good shelf life, so I feel comfortable keeping it in the fridge for even 5 days. It will congeal but loosen up when reheated Add a touch of water to loosen. I haven't tried freezing it.
5. Complete the meal by adding vegetables into the soup. eg. add stems of Chinese vegetables chopped into spoonable sizes and cook until tender (or cook separately and divide into bowls, top with soup), then stir the leafy bits in just before serving. You could do the same with spinach too. 
6. Nutrition per serving, assuming 5 servings - about 2.5 cups per serving. Excludes toppings.
Nutrition Facts
Chinese Ham Bone Rice Soup (Congee)
Amount Per Serving
Calories 338 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 855mg37%
Potassium 253mg7%
Carbohydrates 36g12%
Protein 18g36%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 338cal (17%)Carbohydrates: 36g (12%)Protein: 18g (36%)Fat: 12g (18%)Saturated Fat: 4g (25%)Cholesterol: 43mg (14%)Sodium: 855mg (37%)Potassium: 253mg (7%)Calcium: 31mg (3%)Iron: 1mg (6%)
Keywords: Ham Bone Rice Soup
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123 Comments

  1. Lucy says

    March 21, 2023 at 1:13 pm

    5 stars
    I just want to say this is the best congee I’ve ever had, can’t wait to make this for my dad, who used to make it for us when we were little, especially if we’d been sick. Thank you Nagi you are a treasure

    Reply
  2. Celia says

    December 28, 2022 at 8:05 am

    5 stars
    So yummy! Made the glazed ham and had lot of left over and a meaty ham bone! So decided to give this a try and wow! Husband loves it! Instead of salt I added a bit of chicken bouillon to balance the flavor and it was amazing! I keep the ham meat after removing from the pot/bone as my kids do not congee with a lot of meat. Such a great way to repurpose the meaty ham bone!

    Reply
    • Kiah says

      January 3, 2023 at 12:19 pm

      5 stars
      Hi Nagi! I love making this every Christmas but this year we got a smoked boneless ham. I was wondering if I can make the congee with the smoked skin that I cut off because it was to thick and tough to eat?

      Reply
  3. Rachael says

    October 9, 2022 at 9:07 am

    5 stars
    I love this recipe – I always associated congee with fish, so this was a nice surprise to find such a simple recipe and technique. Have been enjoying it for lunches while it’s belting down with rain outside – I love it with spring onion, lots of fresh coriander, and home made chilli crisp condiment. Thanks for another winner, Nagi!

    Reply
  4. ELLEN THOMAS says

    April 18, 2022 at 2:57 am

    Love your recipes. Have a binder with my favourites printed off 🙏. All the best from Lake Country British Columbia Canada

    Reply
    • Nagi says

      April 18, 2022 at 10:50 pm

      That’s lovely Ellen!! I am glad you are enjoying the cooking!! N x

      Reply
  5. Stacy Mackenzie says

    January 16, 2022 at 6:32 pm

    I made this from the Christmas ham bone. It was enough to feed 7 comfortably. It went down a treat. Thanks for the recipe

    Reply
    • Nagi says

      January 17, 2022 at 10:16 am

      So yummy Stacy!! N x

      Reply
  6. Liz says

    October 13, 2021 at 7:15 am

    Made ham bone congee recipe but my grocery store didnt have and ham bones and i ended up getting a ham hock instead. Came out super greasy. Any tips on how to save it so i dont have to toss… i cooked it in pressure cooker

    Reply
    • Nagi says

      October 13, 2021 at 12:09 pm

      Yes a ham hock does have a lot of fat under the skin plus a lot of gelatin which makes the flavour very rich. You could try cooling it in the fridge and removing the grease that rises to the surface and congeals but that might not work as the rice is already combined with the stock. N x

      Reply
  7. Stacey Groves says

    September 2, 2021 at 4:44 am

    Hello Nagi!! i love your stuff!! In Hawai’i we call this Jook, do you know if that’s a colloquial name, or a different Chinese dialect? or maybe, because we make it with ginger and water chestnut? This is so filling and good on a hungover tummy (hahahahahaa!!! )

    Reply
    • Nagi says

      September 2, 2021 at 11:58 am

      I love that all over the world, everyone has their own interpretation Stacey! N x

      Reply
    • Ann says

      January 6, 2022 at 8:20 am

      Stacey, “jook” (with an aspirated J, so it sounds almost like “chook”) is what we call congee in Cantonese – cool that you use this word in Hawai’i 🙂

      Reply
  8. Ai says

    July 24, 2021 at 11:15 pm

    5 stars
    Hi Nagi, wonder if I can use 1 kg of pork meaty bone, I will sprinkle some salt leave over night then your slow cooker method, wondering it work or do I need to praboil the bone first? Please let me know thanks

    Reply
  9. Jay says

    July 19, 2021 at 10:24 am

    5 stars
    I love all your recipes!

    Just wondering if you need to bring the water to boil first or simmering from the beginning is sufficient for stove top cooking.

    Reply
  10. susan says

    February 19, 2021 at 8:50 am

    5 stars
    I make this frequently but with chicken breasts. I also add a knob of ginger while it simmers. I learned to eat this in China and in Vancouver, BC in great Chinese restaurants. It can also be made with mushrooms. So good.

    Reply
  11. Regan says

    January 17, 2021 at 6:18 pm

    5 stars
    This was surprisingly really good!! I bit gluggy will measure rice properly next time. 🙂

    Reply
  12. Jessica says

    June 21, 2020 at 10:41 pm

    I just bought some ham hock for tris purpose! I’d like to use brown rice though. Do you know how I’d adjust the recipe?

    Reply
    • Nagi says

      June 22, 2020 at 6:18 pm

      Hi Jessica, you can make it with brown rice – you may just need to cook longer to get the rice to the stage where it’s breaking down and soft. Add an extra 30 minutes and another cup of water if cooking on the stove, add another hour to the cook time if slow cooking.

      Reply
  13. Rachael says

    March 7, 2020 at 11:15 am

    5 stars
    Simple & delicious
    Warming and nourishing! Love mine with fried and fresh shallots, sesame oil and tofu puffs.
    So so good!

    Reply
    • Nagi says

      March 9, 2020 at 10:41 am

      Sounds fab Rachel! YUM!! N x

      Reply
  14. hydriotaphia says

    February 16, 2020 at 1:21 pm

    Hi Nagi, this looks so simple to make! My only question is about the type of long-grained rice to use. I’ve heard that basmati rice doesn’t break down well for congee so thought I’d check what type you recommend?

    Reply
    • Nagi says

      February 17, 2020 at 1:05 pm

      Hi! I use jasmine or just regular white rice but basmati will also work fine here – N x

      Reply
  15. Dee says

    February 10, 2020 at 5:19 pm

    Hi Nagi,
    I used to regularly eat “fish porridge” in Singapore which I now know is congee. Love to see a fish / seafood version when you have a chance.

    Looking forward to trying this soon. 👍

    Reply
    • Nagi says

      February 11, 2020 at 6:33 am

      Yum, sounds like my kind of meal Dee! N x

      Reply
  16. Selena says

    January 21, 2020 at 7:54 am

    I have been trying to find authentic congee just like my family makes – but have yet to crack it. I am vegetarian – will the cooking method need altering at all?

    Reply
    • Nagi says

      January 21, 2020 at 7:03 pm

      Hi Selena, you wont get the flavours of the ham throughout the soup – so I’d use the same method and use vegetable stock instead 🙂

      Reply
    • Kris says

      March 26, 2022 at 7:05 pm

      This comment is a bit out of date but I thought I would give a suggestion for vegetarians (I’ve used this method for some friends with congee and beans refried/black beans for enchiladas). A strip of kombu a few inches long, a small amount of dried mushrooms (Porcini) and an onion split and browned makes a light and savory broth. Also if you want smoky flavor a whole Morita chili (stem on) works wonder give it 30-60 minutes in the water at a gentle simmer and pull it out. Capsaicin is fat soluble it mostly stays in the pod.

      Reply
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