Time: 75 minutes
Not having ever had congee, I have been fascinated whenever I see a recipe for it for many years. This week, my daughter has had the stomach flu and not eating, so I decided to make her a bowl – our first ever. Complete hit as a breakfast dish. I asked her if she’d have it for lunch or dinner – she said “anytime, it is soooo good”… and there you have it.
Music Selection: Dreamcatcher – Piri
4 cups broth (beef or chicken)
1 ½ – 2 tsp finely grated fresh ginger (more if you like it spicy)
½ cup basmati or jasmine rice
1 green onion/scallion
1 cup shred cooked chicken, pulled pork, or beef roast (or spicy roast)
1 Tbsp soy sauce
Sesame or chili oil to drizzle
Salt to taste
Optional: fried oyster or cremini mushrooms
In medium pot, add broth, ginger, soy sauce and rice. Bring to boil. Then let simmer uncovered for 75-90 minutes, stirring regularly, and more frequently in last 15 minutes. It should be thick, like porridge with the rice falling apart. Add salt and more ginger to suit your taste.
In meantime, in small pot of water, bring 3 eggs to boil. Boil for 11 minutes, then rinse in cold water. Peel eggs and set aside.
Finely chop the green onion.
When ready to serve, place some congee in your bowl. Cut your eggs in half and place on top (sprinkle with a little salt). Add some warmed up left over cooked meat. Sprinkle with green onion. Drizzle with sesame or chili oil. Enjoy.