Chinese Ham Bone Rice Soup (Congee)

Step 1

Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.

Step 2

Cook using preferred method (times below), or until meat on ham is tender enough to shred.

Step 3

Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.

Step 4

Stir rice well, then return meat AND bone into soup.

Step 5

Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video.

Step 6

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.

Step 7

Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.

Step 8

Storage tip: Return bone into the soup, it continues to add flavour.

Step 9

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.

Step 10

Slow Cooker: Low for 8 hours, shred meat, then low for 1 - 2 hours.

Step 11

Pressure Cooker: High for 50 minutes, shred meat, then high for 15 minutes or 20 minutes on sauté function.