Congee and Soup 粥( zhōu) How to make a proper pot of congee? 》 The Secret Hack After washing the rice, mix in a few drops of oil and let it sit for 15mins before boiling. This makes the texture silky smooth. 》 The Canvas Plain congee is the canvas; the toppings are the art. Try it with pickled mustard greens (Zha Cai), pork floss, or salted duck eggs. 》 The Pro Move To eat a salted duck egg, crack one end, poke a chopstick in, and watch the golden oil flow out. Mix that richness straight into your congee. It's pure bliss.