Baby Bok Choy Rice Congee
青菜粥 · qīng cài zhōu
The plainest congee in the Chinese repertoire, and the one people come back to. In Jiangnan it is what you eat after a week of banquets — white rice, green vegetables, a little salt, nothing else. My grandfather ate it standing at the stove with a spoon, refusing to sit down until it cooled a little.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- short-grain white rice短粒白米🛒 local100 g
- baby bok choy, cut into 2 cm pieces小白菜，切2厘米段🏮 asian250 g
- carrot, finely diced胡萝卜，切细丁🛒 local80 g
- fresh ginger, finely shredded鲜姜，切细丝🛒 local10 g
- scallion, thinly sliced小葱，切细🛒 local15 g
- toasted sesame oil芝麻香油🏮 asian8 ml
- light soy sauce生抽🏮 asian15 ml
- white pepper, freshly ground现磨白胡椒粉🛒 local1 g
short-grain white rice: Rinse until clear and soak 30 minutes for the creamiest result
baby bok choy, cut into 2 cm pieces: Separate stems from leaves — stems go in first
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Saltiness
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Instructions
1Rinse the rice until the runoff runs clear, then soak in 1 L (4¼ cups) cold water for 30 minutes without draining.
淘洗浸泡30分
🔍 Look for Low heat 30 分钟 · 30 minutesVisual: 米粒转不透明乳白，泡米水微浑Grains turn opaque white and the soaking water looks faintly cloudy
You know it's right when: 咬断米粒干脆，中心无干粉硬芯A grain snaps cleanly when bitten, with no dry chalky core
2Bring rice and soaking water to a boil over high heat, then lower to medium-low and simmer uncovered 20 minutes, stirring every 5 minutes.
小火慢熬20分
🔍 Look for Medium-low 20 分钟 · 20 minutesVisual: 米粒裂开，汤汁变稠呈乳白浑浊Grains split open and the liquid thickens to a cloudy, milky porridge
You know it's right when: 表面气泡缓破，勺痕会慢慢回填Bubbles break slowly on the surface and the spoon leaves a trail that fills in
3Add carrot dice and bok choy stems with the ginger. Simmer 8 minutes until the carrot softens and the stems turn translucent.
梗与胡萝卜先下
🔍 Look for Medium-low 8 分钟 · 8 minutesVisual: 菜梗由不透明白绿转为通透青玉色，胡萝卜更鲜亮Stems shift from opaque pale green to a glassy jade; carrot brightens
You know it's right when: 菜梗可弯折不断，入口清甜无青草味A stem piece bends without snapping and tastes sweet, not grassy
4Stir in the bok choy leaves and cook 2 minutes until just wilted and bright green.
菜叶最后放
🔍 Look for Medium-low 2 分钟 · 2 minutesVisual: 菜叶塌入粥中，保持鲜亮绿色Leaves collapse into the porridge and hold a vivid green colour
You know it's right when: 尚未出现暗橄榄色——若转橄榄色即为过熟No dull olive tint yet — if it turns olive, it has cooked too long
5Season with light soy sauce and white pepper, then taste and adjust salt.
轻盐调味
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 粥体微带米黄色，表面泛光泽Porridge takes on a faint beige tint and a glossy surface sheen
You know it's right when: 味道清鲜微咸带胡椒暖意，不过咸Flavour is clean and lightly savoury with a pepper warmth, not salty
6Turn off the heat, stir in sesame oil and scallion, and serve at once.
香油葱花收尾
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 白粥点缀青绿与橙黄，表面浮细小金色油珠White congee flecked with jade green and orange, thin golden oil beads on top
You know it's right when: 香气为米甜之上浮一层芝麻坚果香Aroma is nutty sesame over clean rice sweetness
Tips
- · Stems in first, leaves last — 6 minutes apart keeps both perfectly cooked.
- · For a brighter restaurant look, blanch the leaves separately for 20 seconds and lay them on top.
- · Add a spoon of cooked barley or millet for extra body and a nuttier finish.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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