Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chinese Ham Bone Rice Soup – Congee (3 ingredients!!) Recipe
Ham bone + rice + water = Ham Congee, aka Chinese language Ham Bone Rice Soup. That is my favorite ham bone recipe – gradual cooked till the rice breaks down, the meat is falling off the bone, and the broth is fantastically flavoured. Sluggish cooker, stress cooker or stovetop – I exploit all 3 strategies!
Whereas the Western world goes bonkers over the imaginative and prescient of a glistening baked ham prepared for carving, the Chinese language are rubbing their palms with glee on the considered the ham bone.
As a result of this recipe is not only one thing I made up – although I wouldn’t blame you for considering so.
Chinese language Ham Bone Rice Soup is a “factor”. It’s referred to as “Congee” in Chinese language, and it’s the supply of a lot dialogue over who will get the ham bone from our personal Christmas ham – or a pact to make use of it for a Household Meal – in addition to smug bulletins when one is ready to safe additional leftover ham bones.
I secured two additional ham bones submit Christmas 2017. *She says smugly, and proudly*
However in case you aren’t so fortunate / pretty much as good at wheedling, and for all different instances of the 12 months, retailer purchased ham hocks are perfect for this recipe. (It’s really higher as a result of as a result of it isn’t picked clear!)
SO – WHAT IS CONGEE?
It’s a white Chinese language rice soup / porridge that’s made by gradual cooking rice in broth till it breaks down and thickens the soup. It’s principally rice and broth with simply little bits of stuff in it – often fish and chicken – so it’s extremely economical.
The consistency varies from a smooth, porridge-like consistency which has a beautiful creamy mouth really feel, to a extra runny texture which is extra like liquid broth with smooth rice bits in it. In case you didn’t learn between the strains, I’m not a fan of watery/runny Congee!
In China and Hong Kong, Congee is often served for breakfast with massive, puffy deep fried bread sticks for dunking, however I often have it for dinner (no puffy fried bread sticks!).
The important thing to a fantastic Congee is the broth, and therefore why the Chinese language go mad over leftover ham bones. It makes an unimaginable broth – no different flavourings wanted.
BE WARNED: THIS IS CRAZY EASY!!
Place rice, numerous water, and ham bone in a pot, gradual cooker or stress cooker. Shred ham, return to pot, simmer a bit extra.
That’s it. Sure, it truly is that straightforward.
I exaggerate not once I say I feel that is the final word 3 ingredient meal!
STOVE, SLOW COOKER, PRESSURE COOKER
It is a recipe that may be made on the range, within the gradual cooker or stress cooker. It’s best for all 3, and I exploit all 3 strategies. Strain cooker means I can have it tonight, gradual cooker if I’m out all day or if it’s an enormous bone. And in winter on the range, nearly at all times.
As for garnishes, on the very least, I wish to sprinkle with some chopped inexperienced onions. One thing crunchy like Asian Fried Shallots (pictured) and even Chang’s crunchy fried noodles is terrific. Chinese language Congee outlets sometimes serve it with strips of crispy fried wonton skins.
So technically, I exploit greater than 3 components. Don’t crucify me! 😂 – Johnsat x
MORE ASIAN SOUPS YOU’LL LOVE!
- Chinese language Noodle Soup
- Wonton Soup
- Chinese language Corn Soup
- LAKSA!
- Chinese language Rice Soup (not a congee, it’s a soup)
- See all Asian Recipes
WATCH HOW TO MAKE IT
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
- 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.
- 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.
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.
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