Basic Recipe
1 cup long grain rice
9 cups of chicken broth or water or half broth and water.
Bring to boil, turn to medium-low and simmer until thick.
Leave the lid slightly ajar so the congee doesn’t boil over.
It takes about 3 hours.
Notes***
You can add leftover turkey + the carcass to the cooking liquid. Very common especially after Thanksgiving here in the USA.
Garnishes for the finished congee…
green onions
shredded lettuce
chinese parsley (cilantro)
oyster sauce
soy sauce
toasted sesame oil
chili oil or chili sauce
More exotic garnishes
Boiled Gingko
Fried Dough sticks
salted duck eggs
preserved vegetables
peking duck
roasted pork
Whatever you like…
Basic Congee
13 cups of water
1 cup rice
1 tbl salt
add all ingredients to a stockpot and bring to a boil. Then, lower heat, cover pot and simmer for about 2 hours. Stir occasionally to prevent it from sticking to the bottom of the stockpot.
With a medium saucepan, pour in drinkign water until it is half of the pan or more. Let the water boil. Then add cooked rice in the saucepan (with the water still boiling). You can add uncooked grain rice, but it will take much longer for congee, for you would have to wait for the rice cooking time. So I prefer already cooked rice. There is not really a measurement for the rice. Basically, the more rice you add, the thicker the congee will be. Add a cup full, little by little, so then you can see how think/thin you want it to be.
At the restaraunts, they will add about the same amount as the water or a bit less because some people prefer the congee be thin and soupy-ish. Stir for like 10-15 mins or until you feel that it is good. When adding taste to it, my mother always uses authentic or good quality fish sauce that you find in the glass bottles at the Asian stores..and of course a little bit of pepper. =)
Thank you so much!!!
Kenneth
Theres info and the recipe for congee. Enjoy!
Vanessa
Basic Recipe
1 cup long grain rice
9 cups of chicken broth or water or half broth and water.
Bring to boil, turn to medium-low and simmer until thick.
Leave the lid slightly ajar so the congee doesn’t boil over.
It takes about 3 hours.
Notes***
You can add leftover turkey + the carcass to the cooking liquid. Very common especially after Thanksgiving here in the USA.
Garnishes for the finished congee…
green onions
shredded lettuce
chinese parsley (cilantro)
oyster sauce
soy sauce
toasted sesame oil
chili oil or chili sauce
More exotic garnishes
Boiled Gingko
Fried Dough sticks
salted duck eggs
preserved vegetables
peking duck
roasted pork
Whatever you like…
Ann
Basic Congee
13 cups of water
1 cup rice
1 tbl salt
add all ingredients to a stockpot and bring to a boil. Then, lower heat, cover pot and simmer for about 2 hours. Stir occasionally to prevent it from sticking to the bottom of the stockpot.
Bernice
With a medium saucepan, pour in drinkign water until it is half of the pan or more. Let the water boil. Then add cooked rice in the saucepan (with the water still boiling). You can add uncooked grain rice, but it will take much longer for congee, for you would have to wait for the rice cooking time. So I prefer already cooked rice. There is not really a measurement for the rice. Basically, the more rice you add, the thicker the congee will be. Add a cup full, little by little, so then you can see how think/thin you want it to be.
At the restaraunts, they will add about the same amount as the water or a bit less because some people prefer the congee be thin and soupy-ish. Stir for like 10-15 mins or until you feel that it is good. When adding taste to it, my mother always uses authentic or good quality fish sauce that you find in the glass bottles at the Asian stores..and of course a little bit of pepper. =)