Congee, growing up meant traditionally a family breakfast meal or whenever someone fell ill. My mother always used to say it would cleanse our bodies and make us feel a lot better. To me, its a great winter warmer and so simple to make, I encourage every household to give it a go!
Preparation time: 5 mins
Cooking time: 1 hour
Serves 4
Ingredients
- 2 cups of white rice
- 20 cups of water
- 1 tablet chicken stock
- ¼ ginger
Garnishes
- Pork floss (rou song)
- Chilli bamboo shoots
- Gluten
- Preserved cucumber
- Century egg (not for the faint hearted!)
- Fried egg
- Yo tiao (Chinese cruller)
Directions
1. Wash the rice until the water goes clear. Peel & slice ginger into small strips.
2. Using a cast-iron pot (I use le creuset pot which is a staple in my kitchen as it conducts heat evenly), add the water and bring to the boil on high heat.
3. Add the rice and bring again to the boil. Turn the heat down to low.
4. Add the ginger and chicken stock. Ensure stock is evenly dissolved.
5. Stir on a regular basis to avoid the rice sticking to the pot.
6. Serve hot with the garnishes separate on the table to allow everyone to choose and mix themselves.
Tip: For even softer congee, use day old steamed rice instead of cooking rice from scratch.
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