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!
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!)
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.
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!
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!
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Chinese Rice Soup (not a congee, it’s a soup)
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See all Asian Recipes
WATCH HOW TO MAKE IT
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Chinese Ham Bone Rice Soup (Congee)
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:
- 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 Information:
LIFE OF DOZER
When he escaped my clutches….
PS Don’t worry, they’re doggie cupcakes and yes, I promise to do the recipe soon!
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
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!
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?
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!
Love your recipes. Have a binder with my favourites printed off 🙏. All the best from Lake Country British Columbia Canada
That’s lovely Ellen!! I am glad you are enjoying the cooking!! N x
I made this from the Christmas ham bone. It was enough to feed 7 comfortably. It went down a treat. Thanks for the recipe
So yummy Stacy!! N x
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
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
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!!! )
I love that all over the world, everyone has their own interpretation Stacey! N x
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 🙂
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
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.
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.
This was surprisingly really good!! I bit gluggy will measure rice properly next time. 🙂
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?
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.
Simple & delicious
Warming and nourishing! Love mine with fried and fresh shallots, sesame oil and tofu puffs.
So so good!
Sounds fab Rachel! YUM!! N x
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?
Hi! I use jasmine or just regular white rice but basmati will also work fine here – N x
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. 👍
Yum, sounds like my kind of meal Dee! N x
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?
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 🙂
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.