congee recipe

Vegan Congee makes a warm filling healthy breakfast and is a great alternative to porridge. Congee is an aisian dish made using rice as the main ingredient

Vegan Congee

Cup Long grain white rice

Vegan ‘Chicken style’ or vegetable stock

Water

Tbsp Soy Sauce

Thumb Sized piece of ginger peeled and thinly sliced

salt

spring onions, fried shallots, sesame oil, tofu, chilli

Add the water or stock to a large pot along with a pinch of salt and bring to the boil, stirring occasionally. The rice should begin to thicken and soak up the liquid. Stir often is that it doesn&#8217;t stick to the pot. Turn down the heat to simmer for approximately 1 hour until the rice appears to look mushy. Add more water if you prefer the congee to be runny.

Top the congee with your choice of toppings and drizzle a little bit of sesame oil onto the top for added flavour.

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A restaurant-level classic congee in half the cooking time!

Century Egg & Pork Congee (皮蛋瘦肉粥)

oz rice

water

tsp oil

century egg

0.5 lb pork butt

oz dried scallop

ginger

0.25 tsp white pepper

cornstarch

0.5 tsp baking soda

tsp sesame oil

cilantro

onion

Prepare rice & dried scallops

Wash the rice three times, changing out the starchy water for fresh water each round.

Start congee

Heat water in a large pot on high heat. Add the dried scallops. Wait until the water is at a rolling boil, then add the soaked rice and the soaking liquid.

Mince & wash pork

Mince the pork butt into small pieces, and then rinse with water to get rid of the gamey, bloody taste. Let the rinsed pork sit in a colander so the excess water can drain off.

Prepare other ingredients

Finely chop cilantro and green onion for garnish.

Whisk congee

Turn the heat down to low, and mix the congee with a whisk to break the rice down even more and thicken the congee.

Add pork

Turn the heat as low as it'll go, then slowly drop small amounts of chopped pork into the congee, like making very small meatballs.

Add century egg

Add the smaller pieces of century egg into the congee, and gently mix them in.

Transfer congee to bowl & garnish

Turn off the stove and transfer the congee to a serving bowl. Top with the century egg wedges, and the chopped cilantro and green onions. Enjoy!

https://www.youtube.com/watch?v=qPQ8Dr5XgS4

This recipe uses glutinous rice and a combination of water with chicken broth. You may substitute with jasmine rice or other medium-grain white rice.

Congee Recipe (Chinese Rice Porridge)

glutinous rice ((see notes))

low-sodium broth ((chicken, beef, or vegetable))

Salt (to taste)

onions

Sesame oil and soy sauce (to garnish)

Transfer rice to a large bowl and fill with cold water. Soak for 1 hour then drain and rinse thoroughly.

Transfer the rice to a large pot. Fill with 12 cups of cooking liquid (water, chicken broth, veggie broth, beef broth, or some combination of each). Stir and bring to a boil over high heat. Once boiling, reduce heat to low and cover. Simmer gently, stirring every 10-20 minutes to prevent the rice from sticking to the bottom of your pot.

After approximately 60-90 minutes, uncover and allow the congee to cook for an additional 15 minutes or so. Season with salt, to taste, and decide if the consistency is to your liking. Add additional liquid to thin, or continue to cook, uncovered, until desired consistency is reached.

Serve congee in bowls garnished with fresh green onions, fresh ginger, sesame oil, and soy sauce, if desired.

A recipe for a simple, comforting and creamy chicken congee, that is easy to make, and super comforting for days when you&#039;re feeling ill and need something nourishing to eat or when you&#039;re just craving it!

How to Make Chicken Congee (鸡粥)

Japanese medium grain rice (calrose)

water ((or chicken stock))

ginger ((optional, but highly recommended))

salt ((to taste))

chicken breast (or 1/4 lb of ground chicken)

soy sauce

corn starch

Green Onions ((Thinly sliced. Highly Recommended))

Pork Floss ((Highly recommended))

Crispy Deep Fried Garlic

Furikake

Salted Duck Egg ((Cooked))

Toasted Sesame Seeds

chili oil

Sesame Oil

Thinly slice the chicken so it cooks quickly (1/4 inch or less) and place it in a bowl. If you are using ground chicken or pork then place that in a bowl.

Add in the soy sauce, water and oil, and corn starch to the chicken and mix well. Set it aside for later.

Marinade the Chicken

Set the stove to high heat and add water and ginger slices to the pot and wait for it to boil.

Once the water has started to boil, add in the rice and stir it for a few minutes. We don&#39;t want the rice to settle at the bottom and stick to the pot.

Once the congee has boiled for about 5 minutes, turn down the heat to medium low heat and let it simmer with no lid on. Please do not use a lid while it is simmering. It will cause the starchy congee to overflow out of the pot.

It will take about 30 minutes to cook. Stir it every 10-15 minutes so it doesn&#39;t stick to the bottom of the pan and burn. (If you used basmati rice, you will need to add 15-20 minutes to the cooking time)

Once the congee is done, turn off the heat and put a lid on it and let it &#39;steam&#39; for 20 minutes. This will thicken the congee a bit more.

After 20 minutes, whisk the congee with a whisk or chopsticks quickly for 3-4 minutes to break up the rice grains so that the congee will be more creamy, and silky. At this point, adjust the congee to the texture you like. If you like it thinner, add more water/chicken stock to it, 2 tablespoons at a time until you get the right consistency. If you like it thick and creamy, leave it as is.

Cooking the Congee

Turn the heat back to medium heat and keep stirring until the congee is hot and starts to bubble.

Once the congee starts to bubble, add in the chicken slices or ground meat and stir well so that the hot congee fully covers the meat.

Cook the meat for about 2-3 minutes or until it is cooked.

Salt is very important for congee to taste good. Don&#39;t be shy with it. Add salt to taste.

Garnish with finely chopped green onions or additional toppings and enjoy!

Cooking the Chicken

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Top Tags

Vegan Congee

Century Egg & Pork Congee (皮蛋瘦肉粥)

Congee Recipe (Chinese Rice Porridg...

How to Make Chicken Congee (鸡粥)

Top 4 congee recipe recipes from across the web

The most viewed congee recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Congee

Century Egg & Pork Congee (皮蛋瘦肉粥)

Congee Recipe (Chinese Rice Porridg...

How to Make Chicken Congee (鸡粥)

The most viewed congee recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine