2010-Feb-24, Wednesday

Recipe: Congee

2010-Feb-24, Wednesday 12:44
thorfinn: <user name="seedy_girl"> and <user name="thorfinn"> (Default)

is an awesome food for when you're ill, or just feel like something hot and tasty and soft and nice. It's easy to make, and extremely easy to digest.

  1. Put about 2 cups of washed rice in a pot.
  2. Add a bit of olive or sesame oil and garlic (dried garlic is fine), fry it up for a few minutes. Skip this step if you don't want any oil.
  3. Pour in about 4 litres of water (substitute some chicken or vegetable stock for some of this if you like). Bring to boil, then turn down to low simmer.
  4. Leave for 15-25 minutes, stirring occasionally.
  5. Add some kind "stuff" for interest, one or more of the below:
    • Sliced white fish into it about 5 minutes out
    • Chicken cut into small bits and put in about 15 minutes out
    • Some random selection of chopped veges, e.g. carrots (10 mins out), broccoli (7 mins out), zucchini (5 mins out)
    • Minced pork + cornflour + white pepper, gently hand squeezed into balls (15 mins out)
    • sliced (already rehydrated) shitake mushrooms
    • Diced Century Egg
    • Whatever you may feel like adding that will poach well
  6. Serve with optional condiments:
    • good light soy sauce (optionally with sliced chillies in the soy)
    • fresh ground black pepper
    • fresh spring onions
    • dried fried shallots/onions
    • fried egg(s)
    • Chinese Donut

If you have time, you slow simmer the congee for about 4-5 hours, adding a bit more water, but I find that the above is a perfectly adequate shortcut.

Tastes good the next day, and it's all perfectly microwaveable, with the addition of about half a cup of water into a full bowl.

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