How to Cook Tasty Basic Congee (Chinese Porridge)

Basic Congee (Chinese Porridge). Congee is Chinese rice porridge, which can be served plain, sweet, or savory. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into Use basic white long-grain rice if you like; jasmine rice is a favorite as well. This basic congee recipe is a great starter for making Chinese rice porridge.

This simple congee rice porridge recipe is made from chicken stock, rice and fresh ginger. Dress up this classic white rice porridge with your favorite savory toppings like bacon, chinese sausage or onions. Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. You can have Basic Congee (Chinese Porridge) using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Basic Congee (Chinese Porridge)

1. It's of Congee.
2. It's of Step 1 Simple Chicken Broth.
3. Prepare 1 of Chicken.
4. It's 1 tbsp of Chicken Granules/powder.
5. It's 1 of big yellow onion - chopped big.
6. It's 6 of garlic - crushed.
7. Prepare 8 of big slices of garlic.
8. It's of Coriander roots - see pic.
9. You need of Step 2 Rice Congee.
10. You need 3 C of Rice - Soaked.
11. You need 6 C of water.
12. It's of Congee Accompaniments.
13. You need of Sesame oil (drizzle over served congee).
14. It's of Ground white pepper (opt).
15. Prepare of Finely chopped coriander.
16. It's of Shreaded chicken.
17. It's of Peanuts.
18. Prepare of Fried mixed onions.
19. It's of Fried anchovies.

The word 'congee' itself is a derivation of the Tamil word காஞ்ஜி (IPA: /ˈkəɲdʑiː/) or kanji. Some people like a thin porridge. So, I thought I might share this basic part of making Asian rice porridge using white rice. Congee, one type of rice porridge is one of the most popular staple food in lots of Asian countries, sometimes also served as breakfast.

Basic Congee (Chinese Porridge) instructions

1. Note: For plain congee, skip step 1 chicken broth. Use only water. Below: coriander roots.
2. Step 1 - Stuff chicken cavity with 3 crushed garlic and 4 big slices of ginger. Put everything in a pot & Cover chicken with just enough water (not too much). Cook over high heat until it reaches boiling point. Leave it to boil for at least 5 - 10 mins..
3. Next, turn the heat to low and allow to simmer for 30mins. After 30mins remove chicken from the pot and Keep the broth..
4. Step 2 - Clean & soak rice for 10mins or more. Place rice in a big pot. Add water and cook over high heat until it boils. Leave it boiling for good 10mins until rice is cooked through and mushy but not starchy. Stir in between. Add some water if necessary..
5. Next, pour chicken broth into congee pot. This time, over LOW HEAT, Simmer congee for at least 30 minutes or more, until it reaches a thick starchy consistency, NOT WATERY. Taste and adjust accordingly. It should taste subtle as congee is usually served with other side dishes. See Note..
6. Serve congee in a bowl and drizzle some SESAME OIL (optional) and Top with shredded chicken, peanuts, fried crispy anchovies, chopped coriander, fried shallots and garlic, red fermented bean curd or tofu, chinese preserved olive leaves or vegetable, chinese pickled lettuce and so on. Accompaniments for congee are usually based on individual preferences..
7. Note : Seasoning congee is depending on how congee is served. If congee is served with side dishes or few accompaniments, seasoning is not necessary. If congee is served on its own with shredded chicken, chopped coriander, fried anchovies and peanuts, then, season your congee (to taste) with enough chicken seasoning powder or chicken bouillon..

Congee can directly be served as a meal with other stir-fry dishes in summer days. We usually eat congee across the summer. But sometimes we add other grains and. Here, I am covering home cooked rustic Chinese rice porridge, not fine restaurant fare. If you are looking for instructions on Hong Kong styled congee, jump here for some quick cooking notes on it.