Recipes - Chinese

Basic Congee
Plain-Congee


Congee or rice porridge is considered by many Chinese people as a classic breakfast dish, and the ultimate comfort food. There are no rules to what ingredients you can add to this basic congee, but there are classic favourites such as the . (link to minced pork with century egg and salted eff congee)
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Boil
Cuisine: Chinese









Ingredients:

¾ cup long grain rice
9 cups water (add another ½ cup of water if congee gets too thick)
1 tsp salt
Soy sauce and white pepper (to serve)

For Garnishing:

1 stick yew char koay (chinese cruller, cut into thin slices)
1 spring onions (sliced thinly, optional)
2cm ginger (peeled and julienned)




Steps:
  1. In a large pot, rinse and drain rice until water runs clear. Then top with 9 cups of water. Cover pot with lid and bring water to boil. When it starts to boil, reduce heat and tilt the lid to allow a small opening to avoid contents from boiling over. Reduce heat and let it simmer for about 20 mins.
  2. Continue cooking on medium low to low heat, stirring occasionally for another 20-25mins until the rice has the thick, creamy texture of porridge. If porridge gets too thick, add approximately ½ cup of water and keep stirring.
  3. To serve, ladle congee into bowls. Garnish with sesame oil, green onions, ginger and yew char koay. Serve congee with soy sauce and white pepper on the side.

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Basic Congee

Basic Congee

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Congee or rice porridge is considered by many Chinese people as a classic breakfast dish, and the ultimate comfort food. There are no rules to what ingredients you can add to this basic congee, but there are classic favourites such as the . (link to minced pork with century egg and salted eff congee)

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Boil
Cuisine: Chinese
Ingredients

¾ cup long grain rice
9 cups water (add another ½ cup of water if congee gets too thick)
1 tsp salt
Soy sauce and white pepper (to serve)

For Garnishing:

1 stick yew char koay (chinese cruller, cut into thin slices)
1 spring onions (sliced thinly, optional)
2cm ginger (peeled and julienned)

Instructions
  1. In a large pot, rinse and drain rice until water runs clear. Then top with 9 cups of water. Cover pot with lid and bring water to boil. When it starts to boil, reduce heat and tilt the lid to allow a small opening to avoid contents from boiling over. Reduce heat and let it simmer for about 20 mins.
  2. Continue cooking on medium low to low heat, stirring occasionally for another 20-25mins until the rice has the thick, creamy texture of porridge. If porridge gets too thick, add approximately ½ cup of water and keep stirring.
  3. To serve, ladle congee into bowls. Garnish with sesame oil, green onions, ginger and yew char koay. Serve congee with soy sauce and white pepper on the side.

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