Chinese Ham Bone Rice Soup
Ham bone + rice + water = Ham Congee, aka Chinese Ham Bone Rice Soup. This is my favourite ham bone recipe – slow cooked until the rice breaks down, the meat is falling off the bone, and the broth is beautifully flavoured. Slow cooker, pressure cooker or stovetop – I use all 3 methods!
Ingredients :
- 1 kg ham bone / hock
- 1 1/4 cups long grain white rice , uncooked
- 9 cups water
Directions :
- 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.
