Chicken & Lotus Seed Congee (Jook)
Congee & Porridge

Chicken & Lotus Seed Congee (Jook)

A silky, nourishing jook with whole soft lotus grains — a home and restaurant staple.

serves 4 ~75 min Difficulty: Easy

Which lotus to order: Whole (round) seeds for a tender, intact bite; split seeds when you need a faster cook.

Congee is the great comfort food of Chinese breakfast tables, and lotus seeds give it a quietly premium touch. Because whole round seeds hold their shape through a long, low simmer, they read clearly on the spoon — the 'grain' that separates a good congee from a mushy one.

For eight-treasure porridge (babaozhou) and canned congee manufacturers, this is the base logic behind their blends. Whole round lotus gives texture; drilled lotus saves a de-bittering step. Both are spec'd in tonne volumes from Xiangtan, Hunan.

Ingredients

  • Rice
    100 g
  • Whole (round) lotus seeds
    60 g
  • Chicken stock
    1.5 L
  • Cooked chicken, shredded
    150 g
  • Ginger, scallion, salt & white pepper
    to taste

Method

  1. 1

    Rinse 60 g lotus seeds and soak 30 min. Rinse 100 g rice and drain.

  2. 2

    Bring 1.5 L chicken stock to a gentle simmer. Add the rice and lotus seeds with a few slices of ginger.

  3. 3

    Cook on low 45–60 min, stirring occasionally, until the rice splits open and the lotus seeds are creamy yet whole.

  4. 4

    Season with salt and a pinch of white pepper. Top with shredded chicken and chopped scallion before serving.

Tips

  • Tip 1:Whole round lotus is the authentic choice for that soft, whole 'grain' — do not pre-crush or it will melt into the starch.
  • Tip 2:For a quicker catering version, split (open) lotus halves cook soft in about half the time.
  • Tip 3:congee and babaozhou makers typically buy whole round in Grade 1 (≥12.5 mm) or Grade 2, 25 kg bulk, sulphur-free with moisture ≤12%.

Sourcing whole round lotus for your congee brand? Request specs, MOQ & FOB pricing from our export team.

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