Taiwanese Mung Bean and Red Lentil Congee Bowl

About This Recipe

Congee, called xifan in Mandarin, is a daily comfort food across Taiwan, most often eaten for breakfast or as a light dinner alongside small savory side dishes. This bowl builds on that same rice-porridge base but adds mung beans and red lentils, a common addition in Taiwanese home kitchens looking to make the porridge more substantial and nutty in flavor, since both legumes break down and thicken the congee as they cook. The technique that matters most is the ratio of liquid to rice and the length of the simmer — congee needs far more liquid than regular rice and a long, low simmer, stirred occasionally, until the grains burst and the whole pot turns creamy rather than staying as separate grains in broth. Five-spice and a splash of soy sauce season the base, while a scattering of crispy fried shallots and scallions on top gives contrast in both texture and flavor. This isn't a single named heritage dish so much as a very typical way Taiwanese households make congee more filling on a weeknight, leaning on the same savory-porridge logic found in countless home kitchens across the island.

Ingredients

Serves 6

• 0.75 cupshort-grain rice
• 0.33 cupsplit red lentils(rinsed)
• 0.33 cupsplit mung beans(rinsed)
• 8 cupschicken or vegetable stock
• 1 tbspneutral oil
• 3 clovesgarlic(minced)
• 0.25 tspfive-spice powder
• 2 tbspsoy sauce
• 1 tspfine sea salt(to taste)
• 0.33 cupfried shallots
• 3scallions(thinly sliced)
• 1 tspsesame oil(for drizzling)

Instructions

1. 1

   Build the base

   Heat oil in a large pot over medium heat. Add garlic and five-spice, stirring 30 seconds until fragrant.

2. 2

   Add the grains

   Add rice, red lentils and mung beans, stirring to coat in the oil for 1 minute.

3. 3

   Simmer low and slow

   Pour in the stock and bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45 to 50 minutes, stirring every 10 minutes so nothing sticks to the bottom.

   Keep the heat low enough that it's barely bubbling — a hard boil cooks the outside of the grains before the inside softens, leaving a grainy texture.

4. 4

   Check the texture

   The congee is done when the rice and lentils have broken down into a thick, creamy porridge. Add more hot stock if it gets too thick before the grains are fully soft.

5. 5

   Season

   Stir in soy sauce and season with salt to taste.

6. 6

   Serve

   Ladle into bowls and top with fried shallots, sliced scallions and a light drizzle of sesame oil.

Variations

• •

  Protein boost: stir in shredded cooked chicken or a soft-poached egg just before serving.

• •

  Vegetable version: add diced carrots or chopped bok choy in the last 15 minutes of cooking.

• •

  Spicy version: top with a spoonful of chili oil for extra heat and depth.

Storage

Refrigerate for up to 4 days; the congee thickens significantly once cold. Reheat on the stove with extra stock or water, stirring until it loosens back to a porridge consistency.

Frequently Asked Questions