My favorite savory breakfast. It’s super tasty and leaves me satisfied for hours!


Difficulty: Medium

Time: 60 min. preparation time, 0 min. baking time

Nutrition: Calories ca 490 / Protein 56g / Carbohydr. 34g / Fat 21g

Ingredients (4 servings)

50 gsmoked ham (lean)
1 stalkgreen onion
900 mlwater
30 mlwhite wine
1guinea fowl (in pieces)
5 grock sugar (white)
1.5 tbspsalt
1 tbsppepper (sichuan)
80 grice (short grain)
70 grice (sticky)


large saucepan, cooking spoon, bowls for serving, cutting board, knife

Wine Tip

Pinot Gris
A light, young Pinot Gris, with its creamy body, complements poultry wonderfully and is an excellent choice when enjoying the congee for lunch or dinner.

Step 1


Cut carrot into bite-sized pieces and ham into cubes. Slice green onion into rings.

cutting board, knife

2 carrots / 50 g smoked ham / 1 stalk green onion

Step 2


Add water, wine, carrots, guinea fowl, ham, rock sugar, salt, and pepper to a large saucepan. Bring to a boil, then reduce to medium heat and simmer for approx. 25 – 30 min.

large saucepan

900 ml water / 30 ml white wine / 1 guinea fowl / 5 g rock sugar / 1.5 tbsp salt / 1 tbsp pepper

Step 3


Remove guinea fowl from pan. Cut the meat into strips. Set aside.

cutting board, knife

Step 4


Skim the fat from the soup with a spoon and discard. Add rice to pan and bring to a boil. Reduce to medium heat and allow to simmer for approx. 15 – 20 min., stirring occasionally. Now, return the heat to high and add guinea fowl meat back to the pan. Stir well. As soon as the congee returns to a boil, remove the pan from the heat.

cooking spoon

80 g rice (short grain) / 70 g rice (sticky)

Step 5


Ladle congee into bowls for serving. Garnish with chopped green onion. Enjoy!

bowls for serving