Adzuki Bean and Rice Congee
红豆粥 · hóng dòu zhōu
Red bean congee sits on the line between breakfast and dessert, and every family argues about which side it belongs on. My mother's version had only a whisper of sugar and was eaten with salted duck eggs and pickles — savoury all the way, and I still think that is the right answer.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- dried adzuki beans干红豆（赤小豆）🏮 asian150 g
- short-grain white rice短粒白米🛒 local80 g
- glutinous (sweet) rice糯米🏮 asian30 g
- water清水🛒 local1.4 L
- rock sugar冰糖🏮 asian30 g
- dried tangerine peel (chenpi), optional陈皮，可选🏮 asian2 g
dried adzuki beans: Soak overnight, or quick-soak: boil 5 minutes, then rest covered 1 hour
glutinous (sweet) rice: Gives the congee a sticky, glossy finish
rock sugar: Use less or none if serving with savoury sides
dried tangerine peel (chenpi), optional: Adds a citrus note that cuts the bean richness; omit if unavailable
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Instructions
1Soak the adzuki beans overnight in plenty of water, then drain. Quick-soak alternative: boil 5 minutes and rest covered for 1 hour.
红豆提前泡透
🔍 Look for Low heat 8 小时，或快泡 1 小时 · 8 hours or 1 hour quickVisual: 豆粒体积约翻倍，表皮褶皱变平Beans roughly double in size and the wrinkles smooth out
You know it's right when: 用指甲一掐豆子即碎A bean crushes easily between your thumbnail and forefinger
2Put the drained beans in a pot with 1 L water and the tangerine peel. Bring to a boil, then lower to medium-low and simmer 30 minutes.
豆先煮30分
🔍 Look for Medium-low 30 分钟 · 30 minutesVisual: 水染成深红褐色，少量豆皮浮起脱落Water stains deep red-brown; a few bean skins float loose
You know it's right when: 豆子在锅壁轻压即扁A bean squashes flat against the pot wall with light pressure
3Rinse both rices, add them to the pot with the remaining 400 ml water, and simmer 25 minutes, stirring every 5 minutes.
后下米同煮
🔍 Look for Medium-low 25 分钟 · 25 minutesVisual: 米粒爆开，汤汁变稠成红褐色粥Rice grains burst and the liquid thickens into a red-brown porridge
You know it's right when: 勺痕约两秒内回填Spoon leaves a trail that fills in over about two seconds
4Press about a quarter of the beans against the pot side and stir them back in — this releases starch and makes the porridge creamy.
压沙自然增稠
🔍 Look for Low heat 3 分钟 · 3 minutesVisual: 粥色转均匀红木色，遍布豆沙细点Porridge deepens to a uniform mahogany with flecks of bean paste throughout
You know it's right when: 舌面触感绒滑而非颗粒感Texture feels velvety on the tongue rather than grainy
5Add rock sugar and stir 3 minutes until fully dissolved. Remove the tangerine peel.
冰糖最后调
🔍 Look for Low heat 3 分钟 · 3 minutesVisual: 无糖粒残留，表面泛柔和光泽No crystals left; the surface takes on a soft sheen
You know it's right when: 甜味圆润干净，尾韵带一丝柑橘香Sweetness is rounded and clean, with a faint citrus note in the finish
6Rest 5 minutes off the heat before serving — it thickens noticeably as it settles.
静置5分更稠
🔍 Look for Low heat 5 分钟 · 5 minutesVisual: 表面结薄皮，勺痕能浅浅留住A thin skin forms on top and the surface holds a shallow spoon mark
You know it's right when: 勺子斜立不倒，而非平躺下沉Spoon stands at a slight angle rather than sinking flat
Tips
- · Salt the soaking water lightly — it helps the bean skins soften evenly.
- · Serve savoury with salted duck egg and pickled mustard greens, or sweet with a splash of coconut milk.
- · Freezes well for up to 3 months; thaw overnight and reheat with a splash of water.
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
How do you cook vermicelli (glass noodles) in a clay pot without it turning to mush?
Soak the dried vermicelli in warm water just until pliable (not fully soft) before adding — it finishes cooking in the broth. Add it last, give it only 2–3 minutes, and don't let it sit in liquid too long or it bloats and breaks. A clay pot holds heat well, so pull it off the flame the moment the noodles are tender.
Source: HǎoWèi clay-pot guide
How do I make this vegetarian/vegan?
Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.
Source: HǎoWèi diet guide
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