Monday November 10, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
- 150g sushi rice
- 2.5 litres chicken stock
- Salt, to taste
- Soy sauce, for serving
- Spring onions or scallions (green parts only), thinly sliced, for serving
- Fresh ginger, finely chopped, for serving
- Sesame oil, for serving
Instructions:
- Rinse and drain the rice thoroughly under cold water.
- Cook the rice, and in a large pot, combine the rice and chicken stock. Bring to a boil over high heat. Stir well, scraping the bottom of the pot to prevent sticking.
- Reduce heat to low, half-cover the pot, and simmer gently for 1.5 to 2 hours. Stir every 15 minutes to prevent the rice from sticking.
- As the grains break apart and the congee thickens to an oatmeal-like consistency, season lightly with salt to taste.
To Serve
Ladle the hot congee into bowls. Top each serving with a splash of soy sauce, a few slices of spring onion, chopped ginger, and a drizzle of sesame oil.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
