Turtle Congee (Chinese Rice Porridge)
Turtle Recipe
1Setup & Prepare
About This Recipe
Chinese rice porridge with turtle, ginger, and scallions—comforting, nourishing congee perfect for cold mornings or recovery meals.
Cultural Context
(140 words) Congee (粥), the comforting Chinese rice porridge, has sustained people for thousands of years as breakfast food, sick food, and everyday comfort meal. While plain congee is simple rice and water, enriched versions feature meat, preserved eggs, and aromatics. Turtle congee is considered particularly nourishing, combining protein and collagen with easily digestible rice. In Traditional Chinese Medicine, congee is the ultimate healing food—gentle on digestion while providing sustained energy. Turtle congee appears at dim sum restaurants and home tables, especially for postpartum recovery or winter warmth. This represents Chinese cooking's comfort food tradition—simple ingredients transformed through patient cooking into something soothing and restorative. It's hug in a bowl, nourishment for body and spirit.
2Ingredients
Shopping List
3Cooking Instructions
- Rinse rice thoroughly until water runs clear. This removes excess starch.
- Combine stock, water, rice, sliced ginger, and rice wine in large pot. Bring to boil over high heat.
- Once boiling, reduce to low simmer. Stir well, scraping bottom to prevent sticking.
- Simmer gently for 1½-2 hours, stirring every 20 minutes, until rice breaks down and creates creamy porridge. The congee should be thick and smooth.
- Add shredded turtle meat and continue simmering for 15 minutes until meat is heated through.
- Season with salt and white pepper to taste. The congee should be savory and comforting, not bland.
- Ladle hot congee into bowls. Top each bowl with sliced scallions, julienned ginger, drizzle of soy sauce and sesame oil, fried garlic, fried shallots, cilantro, and optional century egg slices.
- Serve with Chinese doughnuts on the side for dipping—their crispy texture contrasts beautifully with smooth congee.
4Chef's Notes & Pairings
Chef's Notes
- Stirring periodically prevents rice from sticking and creates smooth consistency.
- The congee should be creamy and flowing, not thick like oatmeal. Add water if too thick.
- Toppings are essential—they provide textural contrast and flavor complexity.
- For sick-day congee, keep it simple with just ginger and scallions.
- Congee thickens as it sits; add water when reheating to restore proper consistency.
Wine Pairing
Hot Green Tea or Rice Wine – Serve with hot jasmine or oolong tea, or warm Chinese rice wine for traditional pairing.
Nutrition Facts
(per serving) Calories: 365 | Protein: 28g | Fat: 8g | Carbohydrates: 48g | Sodium: 680mg
