Day 15: Congee (Chinese Rice Porridge)

Congee is one of the children's favourite meals ... a relic of childhood that brings back warm memories. I love congee, especially Fish congee. However, here is the recipe for the basic congee. Add fish or other ingredients as desired. My son loves this dish so much that he said, "Mum, if you make congee I'll love you ... (wait for it) ... even more!!" Glad he added the 'even more' ...

 

Congee honours my Chinese heritage ... where food is medicinal, not just for taste. Congee is very light and nutritious. You can eat a lot of it and still feel good.

 

Background

Congee, served with crullers for dipping, is a classic Chinese breakfast dish. This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded lotus root and gingko nuts are all popular. You can also make a sweet version of congee with Chinese dates (jujubes) and a bit of rock sugar. Add the secondary ingredients after bringing the rice to a boil, before turning down the heat. Serves 6 to 8

 

Ingredients:

• 1 cup jasmine rice
• 9 cups water (2 litres)
• 2 x Maisel Chicken stock cubes
• Salt and pepper for seasoning
• 1 tablespoon sesame oil - to taste
• 1 tablespoon minced ginger
• Tamari sauce to taste
• Chopped shallots for garnish
• (Optional: 3 white fish fillets - cut into small pieces - for Fish Congee. Don't forget to de-bone the fish very carefully.)

Note: add more water if needed to keep the rice porridge consistency.

Preparation:

1. In a large pot, bring the water and rice to a boil. Add chicken stock cubes to the boiling wawter.

2. When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice).

3. Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours).

4. Add the salt, pepper, sesame oil - taste and add seasonings if desired. Serve with chopped shallots and extra minced ginger (optional). Season with Tamari for added flavour. 

Option 5: For our family favourite, 'Fish Congee', add any type of white fish fillets. Add to the congee and boil at Step 3. Cook until it is soft and flakey.
(Note: if reheating the congee, you will need to add additional water)