What to buy
- Pork bone (pork meat is also fine, but we’re mostly using it to flavor the broth)
- Tofu skin
How to cook
- Wash the rice, drain rice of water
- “Marinate” the rice with a bit of oil and salt for half an hour
- Put the pork bone in boiling water for a minute, then take out and set aside
- Put the rice, pork bone and tofu skin in a large pot
- Add loosely 10 times as much water as rice (it’s easier to undershoot than overshoot because you can always add more water later while it’s boiling)
- Boil on high flame until it boils, then on medium flame and let it gently boil
- Cook until the rice is broken (no longer granules)
- Add more water if you want the congee to be more watery – loosely speaking, it should be a bit thicker than chicken soup, but less so than porridge
- Add salt if necessary (taste test!)
- Add some chopped spring onions during the final minute
About the author
Jason Li is a Hong Kong-based cartoonist and designer. He is the author of The House on Horse Mountain, an upcoming graphic novel about a young girl growing up in a bygone Hong Kong of the 1960s, and creator of Add Oil Comics, a social advocacy webcomic. Integrating elements of social science, illustration and social media, his works have been appeared at the Victoria and Albert Museum, Asian Art Museum, on the BBC, and on the radio in Spain.
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Or learn more about him from his personal website.
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