Chinese Rice Congee: Best Accompaniments and Tips

(Updated Version)

Let me tell you about rice congee, also known as rice porridge or in our local Bahasa Malaysia, Bubur Nasi. In Tamil, it’s called Arisi Kanji, and in Mandarin, it's zhou1. Essentially, it's rice cooked with way more water than usual, giving you a light, soupy version of rice. It’s also known as “poor people’s food” - the ultimate hack for stretching out your rice supply. And guess what? I’m still reppin’ that category - the "poor woman club." I grew up in a poor family, and my mum? Oh, she was the queen of stretching out that rice. Pair it with some wild spinach we’d pluck from outside our government house, cook it up with a little garlic and ikan bilis (anchovies), and boom. Soup’s on.

It’s a meal I still cherish to this day - congee and spinach anchovy soup (or soup bayam ikan bilis, for those in the know). Even today, it’s still seen as humble food. You won’t catch a "successful" Indian family serving it up because, let’s be real, it’s seen as an embarrassment. Congee and soup are considered beneath them, something only for those still on the struggle bus.

But here’s the twist. Among the Chinese? Even the rich, successful, "I’ve got a yacht" kind of crowd still appreciate a good bowl of congee. So, what’s up with the contrast? Why do rich Indians act like congee is beneath them, while the rich Chinese embrace it? Chew on that while I dive into my bowl of rice congee.

Chinese Rice Congee/Porridge
Now, there’s no hard and fast rule when it comes to making congee. You decide how watery you want it. Extra water or just a little, stovetop or rice cooker (yup, you can totally make it in a rice cooker). While you're at it, drop a salted egg into the congee while it’s boiling - it’s a match made in heaven. Ever tried boiling eggs while cooking rice in a rice cooker? You should.

Talk about convenience
Personally, I like my congee plain - just rice, water, and a pinch of salt. But if you’re feeling fancy, you can throw in chicken, seafood, pork, or a mix of all three. Whether you leave the meat whole, mince it, or roll it into meatballs, it’s all good. I like topping mine with thin strips of ginger and some spring onions for that fresh, zingy bite.

If you’re buying congee, you’ll get options - toppings galore. A classic is salted egg, soy sauce minced chicken, and a sprinkle of spring onions. Nothing hits the spot like a bowl of hot, steamy congee on a chilly, rainy day. Can I get an amen?

Accompaniments for Chinese Rice Congee

There are endless options for congee accompaniments, focusing on a balance of salt, spice, and a hint of sourness. The photo above features a classic combination—crispy fried anchovies, salted duck egg, garlic-stirred spinach, and sliced black fungus. Another option could be fried salted fish, garlic-stirred beans, and spicy anchovies.

With Malaysian-style dishes, you really can’t go wrong. It’s a Zen Wellness delight all the way. After all, everything should resonate with Zen. And, of course, Ms. Nava always offers the best congee accompaniments.

Spicy Zesty Salted Fish
Ingredients
Salted fish
2 red chilies (sliced)
4 shallots (sliced)
Lime juice (to taste)

Method
Fry salted fish until crispy.
Top with sliced red chilies, shallots, and a generous squeeze of lime juice.

Spicy Anchovies with Black Beans
Ingredients
2 tbsp anchovies (soaked and rinsed)
2 tbsp black beans (rinsed)
2 tbsp oil
6 shallots (sliced)
2 red chilies (sliced)
1 tbsp thick soy sauce
1 tsp lime juice
½ cup water
Salt (if needed)

Method
Heat oil and fry anchovies until crispy.
Remove and set aside.
In the same oil, fry sliced shallots and chilies until fragrant.

Add black beans, soy sauce, water, and lime juice.
Stir and simmer to soften the beans.
Add the fried anchovies back in, adjust seasoning, and serve.

Sambal Tumbuk Ikan Bilis (Pounded Anchovy Sambal)

Ingredients
½ cup anchovies (soaked, rinsed, bones removed)
3 shallots
1 red chili
Pound these ingredients together

Other Ingredients
2 tbsp oil
Lime juice (to taste)
Salt (to taste)

Method
Heat oil in a pan and add the pounded mixture.
Stir and cook over low heat for 3-4 minutes.
Add lime juice and salt.
Stir well and dish out.

Ginger Fried Fish with Spicy Oyster Sauce
For the Fish

4 mackerel (Ikan Kembung)

1 tsp ginger paste

½ tsp rice flour

1 tsp corn flour

Salt to taste
Water (a sprinkle)
Mix and toss these ingredients together.

Other Ingredients
Red chilies (sliced)
Spring onions (sliced)
Oil (for frying)

Method
Fry the fish in hot oil until crispy and golden.
Remove and place on a plate.
Garnish with sliced red chilies and spring onions.

For the Spicy Oyster Sauce
Ingredients
4 shallots (sliced)
1 tbsp oyster sauce
1 tbsp sweet soy sauce
1 tbsp chili sauce
Palm sugar (a small amount)
1 tbsp oil
Salt (if needed)

Method
Heat oil in a pan and sauté the shallots until fragrant.
Add the oyster sauce, sweet soy sauce, chili sauce, and palm sugar. 
Stir to combine and adjust seasoning if necessary.
Serve the sauce alongside the fried fish.

Simplest Anchovies, Potato with Egg Sambal
For the Sambal
2 tbsp dried chili paste
1 tbsp shallot paste
1 tsp garlic paste
½ tsp shrimp paste (belacan)

Other Ingredients
½ cup anchovies (soaked and rinsed)
2 medium potatoes (peeled and sliced)
3 boiled eggs
Oil (for frying)
Tamarind juice (to taste)
Palm sugar (to taste)
Salt (to taste)

Method
Heat oil and fry the anchovies until crispy.
Remove and set aside.
In the same oil, fry the potato slices until golden.
Remove and set aside.
Fry boiled eggs briefly for a crispy outer layer.
Remove and set aside.

In the same pan, leave 3 tbsp of oil and fry the sambal ingredients until fragrant.
Add tamarind juice, palm sugar, and salt to taste.
Stir in the fried anchovies, potatoes, and eggs.
Mix well and dish out.

Fluffy Omelette with Cucumber
Ingredients
3 eggs (lightly beaten)
1 onion (sliced)
Cucumber slices
Salt and pepper (to taste)
Oil (for frying)

Method
Heat oil in a pan and pour in the beaten eggs. 
Fry over high heat until fluffy.
Add sliced onion and cucumber on top. 
Season with salt and pepper.
Gently flip the omelette and let it rest for 5 minutes before serving.

Spinach Anchovy Soup (Soup Bayam Ikan Bilis)
Ingredients
2 tbsp anchovies (soaked and rinsed)
10 garlic cloves (bruised)
1 bunch of spinach
Water (as needed)
Salt and pepper (to taste)
2 tbsp oil

Method
Heat oil and fry the anchovies until crispy.
Remove and set aside.
In the same pot, sauté the bruised garlic until fragrant.
Add water and bring it to a simmer.

Season with salt and pepper.

Add the spinach, stir, and cook briefly.
Turn off the heat and add the fried anchovies to the soup.

Choy Sum (Sawi) and Anchovy Soup
Follow the same method as Spinach Anchovy Soup, but replace the spinach with choy sum or other leafy green vegetables of your choice.

Duck Salted Veggie Soup
This soup is usually made with leftover duck bones, or even turkey bones after Christmas, and sometimes leftover roast chicken bones. The flavors come together beautifully when cooked with tomatoes and ginger. For the full soup recipe, you can refer to the ones shared here -  CHINESE VEGETABLE SOUPS, CHINESE HERBAL SOUPS & CHINESE GINGSENG SOUP).