With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, and etc. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer. Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people. It's also an ideal food for babies - my mom started feeding us congee when we turned 1, and it's certainly something that we'll enjoy feeding our newborn son very soon!
Jasmine rice is preferred but any white rice will work! If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon:. I've also included some other Chinese kitchen essentials, used in many of my dad's other recipes. These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you.
If you use these links, we really appreciate the support! You'll need a whisk , which helps to break apart the rice, as you'll see later. We'll start by washing our rice 1 rice cup in a bowl:. To save some time, we'll start boiling some water 8 cups for later. In my dad's recipe, it's 8-to Then, we'll chop our ginger 0.
Chop a few strands of cilantro and green onion 2 pieces into small pieces. Cut the chicken 12 oz into thin slices and place it in a bowl to marinate. Add oyster sauce 1 tbsp , cornstarch 2 tsp , chicken bouillon 0. Mix and massage the chicken and the marinade together for 30 seconds until there's no liquid left.
Then, add vegetable oil 2 tbsp to the bowl and mix it around with chopsticks for another seconds. The cornstarch helps glue the flavors to the chicken, and helps lock the juices inside the chicken. The oil helps prevent the chicken from clumping together, and also helps seal the juices inside the chicken as well. Pro-tip: Before cutting, place a towel underneath your board to increase its stability, and decrease the chances that you'll accidentally cut yourself.
I come from a very traditional chinese home and I've been craving congee for a few weeks but the only person who knows how to make it is my grandmother so I looked online and found this recipe. When I read the reviews everyone said it was good, so I decided to make it and I was extremely disappointed with the dish. It tastes nothing like the traditional country congee I grew up with and even the texture was wrong. I'm a weirdo who doesn't much care for rice but I love congee. I make a trashy version of this.
I use all the takeout rice I've collected in the freezer, cook the rice for several hours until it's creamy, throw in a few cubes of homemade stock, add the bits and scraps from my fridge: scallions, ginger and garlic, some leftover chicken or fish, sliced chiles or bell peppers, mirin, soy sauce, sesame oil, cilantro, homemade pickled vegetables.
I plan to do this gourmet version one day but my version makes me really happy. It is the dish our family turns to when we need an ultimate comfort food. This particular recipe is brilliant in its use of fresh ginger root and rice cooking wine.
These add a subtle but unmistakable mouthwatering flavor. My only departure from the recipe is in my use of homemade chicken broth made from leftover, previously frozen chicken bones and scraps, simmered for several hours, and strained and degreased. This is was an amazing recipe. I loved the subtle flavor the stock got from the ginger and scallions.
I made one big change though while cooking. I did NOT take a single breast out. I let everything simmer for two hours, then put all the chicken into a bowl and picked every little morsel of meat out of the mass of chicken. It's such a waste otherwise. There is a lot of meat thrown away if you follow the recipe. I am very pleased with this recipe. After trying a truly delicious lobster congee at a restaurant in Atlanta, I wanted to make my own congee and chose this recipe.
I think it is wonderful, comforting, and very appealing. I made it exactly as the recipe states. After I made the broth I consulted with a Chinese co-worker who made a few suggestions.
We usually eat congee across the summer. But sometimes we add other grains and beans, like millet, mung beans and red beans. As a national dish, congee can be quite different in different regions of China. For example, in western parts, the most popular the rice grain usually still have some hardness and separated from the thin gruel. We usually cook a large pot and serve the whole family with other cold dishes or stir fries.
However, congee in Cantonese cuisine has a different definition. Cantonese congee is boiled with a relatively larger amount of water for a longer time until the rice grain and the water is well combined. Not pure water is adopted, people also use stock to cook congee. Sometimes, meat, seafood and vegetables are added and the congee can be served individually.
Congee can be cooked in a large soup pot or, for an easier way, in a rice cooker or instant pot. Most of the instant pot and rice cooker has a congee mode. Clay pot is often used to make Cantonese rice porridge.
Congee can be also made with leftover rice, which can greatly shorten the time. Wash the rice in advance and then soak with clean water for 30 minutes. Set aside for 15 minutes. You can freeze the rice in the previous day after soaking.
Bring the water to a boiling in a pot and then add the soaked rice. Heat until boiling again and slow down the fire and continue cooking for 30 minutes. If you want the rice to be well broken, stir the porridge during cooking in one direction in the last 5 minutes. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed. What cut of pork do you use for this? When serving the regular version in a meal together with a stir fry, do you serve a soup, too or does the congee serve as rice and soup in one dish? Andreas, Good point, I get myself misunderstood. You can use either soaking or freezing directly the rice after washing. The two methods work fine independently. How about you? Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed. I love this dish so much and would like to keep it in the fridge, as you said, for 5 days. However I have been aware that rice in the fridge can become toxic because of bacteria. This is a great breakfast but im too scared to pre make it and it become toxic. Do you know anything about this plz. Hi Jessica, as long as you practice good food hygiene, store in clean containers and the temperature stays below 40 F 4 C , you should be okay.
You can freeze them for longer storage. I see on the Lundberg Rice website they recommend no more then 3 servings of rice per week just because of the arsenic … in their own product!!! This is awesome! My husband had to go more plant based in his diet and we found this to be a wonderful comfort food. I do like to use broken rice for the texture. Arigatoo gozaimashta!
I love what you use as topping too, sounds delish!! I am absolutely hooked on congee having had it for the first time last winter. I love making it ratio and using chicken broth or bullion. I also use a garlic ginger paste and finish it with chopped cilantro, cooked chicken, green onions, a drizzle of sesame oil and soy sauce.
That garlic ginger paste sounds so good. I love it with congee too! Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes. Frozen Rice Congee. Prep Time 5 mins. Cook Time 30 mins. Total Time 35 mins.
Servings 6 servings. Cook Mode Prevent your screen from going dark. Print Recipe Pin Recipe. Metric US Customary.
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