Bok Choy Jook

Bok Choy Congee

Preparation info

  • Difficulty


  • 6 to 8


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About


  • 1 Basic Congee recipe
  • 3 cups white stalks of bok choy
  • 5 cups bok choy leaves
  • 1½ to 2 teaspoons salt
  • 2 teaspoons light soy sauce
  • Pinch of white pepper
  • 1 slice of fresh ginger
  • 2 to 3 tablespoons Scallion Oil


  1. Prepare the Basic Congee. As the congee is cooking, wash the bok choy stalks and leaves. Cut the leaves into 1/4-inch by ¼-inch slices, and the stalks into ¼-inch pieces.

  2. About 10 to 15 minutes before the congee is completely cooked, add the bok choy stalks, salt, soy sauce, pepper, and ginger. Mix together thoroughly and bring the congee to a boil, stirring constantly. Reduce the heat. Add the Scallion Oil and mix well. Add the bok choy leaves and cook for 2 or 3 minutes. Serve hot.