Congee

Filed in archive Recipes on June 30, 2007

Congee is basically a porridge made by cooking rice for a long time, usually with simple seasonings like ginger and things like dried scallops or a piece of bone-in chicken. It is very easy to prepare with the use of a slow cooker or Crockpot (TM), and therefore is a great choice for breakfast since you can prepare it the night before and wake up to a fragrant, comforting bowl of porridge.

Though congee is common breakfast fare, there's no rule against having it for dinner instead. Busy moms who work outside the home can turn the slow cooker on before they leave for work. Add a store-bought roast chicken or some stir-fried vegetables and you're all set.

And if you are pressed for time, a good congee can still be had in an hour.

While it is typically made with rice, even in China other grains, or a combination of grains, are used from time to time. medicinal herbs are also used in making congee. Eaten with pickled vegetables or steamed greens, congee can be part of a very nutritional diet.

This congee is made with 2 cups of short grain rice simmered for 2 hours in 6 cups of liquid -- 3 cups of homemade chicken stock and 3 cups of water, though you can use all-stock or all-water as you wish. A 1-inch piece of ginger and some salt flavor the porridge. Fish sauce and/or soy sauce is also welcome here.

Various meats, vegetables and other goodies can be used to top congee. I use preserved duck egg here and some fried garlic and chopped scallions.

Congee can also be prepared with leftover rice. Just simmer the rice in lots of water until it reaches porridge consistency.