Fresh Crab Congee
Prep time
Cook time
Total time
Recipe type: Chinese Soup
Serves: 8 bowl
  • 2 cups of white rice
  • 10 cups of water (to start)
  • 6-7 dried scallops or conpoys
  • 7-8 slices of fresh chicken strips
  • 2 fresh female crabs, prepared and quartered
  • 1 tablespoon of preserved Chinese vegetables
  • fresh spring onions
  1. Prepare the crab (see my post on fresh crab on preparation), cut into quarters and set aside
  2. Prepare the fresh chicken by cutting in thin strips
  3. Begin to boil your water and throw in the rice using high heat
  4. Stir every once in awhile to ensure that the congee doesn't stick to the bottom of the pot
  5. When the water boils, add in chicken strips, dried scallops (or conpoys)
  6. When the water boils again, throw in the prepared crab
  7. Continue to stir the congee occasionally and add one cup of boiling water as it thickens. How thin or thick is a personal preference, so you can add less or more water as you desire.
  8. Reduce heat to a medium simmer, cover the pot and let it continue to boil for another 30 minutes. Revisit the pot to stir it, ensuring you stir it right from the bottom.
  9. Add in the preserved Chinese vegetables and mix again.
  10. Let it boil for another 5 minutes.
  11. Serve and top with your favourite toppings such as fresh parsley, green onions, chives or any of the delicious preserved Chinese goodies like garlic, radish, baby cucumbers or pork floss.
Recipe by The Chinese Soup Lady & Chinese Soup Recipes at