Differences between revisions 1 and 3 (spanning 2 versions)

Congee

The ratio of water to stock can be changed depending on how much chicken taste you want in the end result, just keep the total liquid at 10 cups.

Ingredients

Rinse the rice until it runs clear (don't skip this or the starch will gel the congee)
Mix all ingredients together and bring to a boil
Reduce heat to a low simmer and cook for 1 hour (timing matters), or medium for 30 minutes; stirring occasionally with a whisk

About 5 minutes before the congee finishes cooking crack 4 eggs into the congee, one at a time, allowing the previous egg to set before adding another

About 5 minutes before the congee finishes cooking crack 4 eggs into the congee, one at a time and stir them in with a spoon or spatula

CategoryRecipesBreakfast

-  ⇤ ← Revision 1 as of 2025-12-29 05:29:31 → 
  Size: 1129
  Editor: MikeCrute
  Comment:
+   ← Revision 3 as of 2026-01-17 19:06:10 → ⇥
  Size: 1733
  Editor: MikeCrute
  Comment:
-Deletions are marked like this.
+Additions are marked like this.
 Line 12:
- * 5 cups water
 * 5 cups chicken stock
+ * 7 cups water
 * 3 cups chicken stock
 Line 18:
+### Decoration Ideas
 * Sliced spring onions
 * Fried onion or garlic slices
 * Hot oil
 * Chili crisp
 * Soy sauce
-Line 19:
+Line 26:
+. Rinse the rice until it runs clear (don't skip this or the starch will gel the congee)
-Line 20:
+Line 28:
-. Reduce heat to a low simmer and cook for 1 hour (timing matters), stirring occasionally
+. Reduce heat to a low simmer and cook for 1 hour (timing matters), or medium for 30 minutes; stirring occasionally with a whisk

### Poached Egg Congee
 1. About 5 minutes before the congee finishes cooking crack 4 eggs into the congee, one at a time, allowing the previous egg to set before adding another

### Stirred Egg Congee
 1. About 5 minutes before the congee finishes cooking crack 4 eggs into the congee, one at a time and stir them in with a spoon or spatula