Congee Recipe
I discovered Congee on a trip to China, Bland in taste, it acts as a base for many toppings, including ginger, scallion, soy sauce, sesame oil, fish, peanuts, shrimp, sliced salted duck eggs, and chopped daikon. I enjoyed trying the different mysterious pickled vegtables at our hotel each morning. The recipe is by Rhonda Parkinson, About.com Congee, served with crullers for dipping, is a classic Chinese breakfast dish. This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded lotus root and gingko nuts are all popular. You can also make a sweet version of congee with Chinese dates (jujubes) and a bit of rock sugar. Add the secondary ingredients after bringing the rice to a boil, before turning down the heat. Serves 6 to 8
Author: ifranz
Recipe type: Breakfast
Cuisine: Chinese
Ingredients
- ¾ cup long grain rice
- 9 cups water
- 1 teaspoon salt
Instructions
- Preparation:
- In a large pot, bring the water and rice to a boil.
- When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice1.
- Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1¼ hours). Add the salt, taste and add seasonings if desired. Serve with garnishes such as crushed peanuts if desired.