Congee

• Serves: 1
• Source
• Contributor:

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

• 7 cups water
• 3 cups chicken stock
• 1 cup rice
• 1/2 teaspoon salt
• 1 inch knob of ginger peeled and sliced thin (or 1/2 teaspoon ground ginger)

Decoration Ideas

• Sliced spring onions
• Fried onion or garlic slices
• Hot oil
• Chili crisp
• Soy sauce

Instructions

1. Rinse the rice until it runs clear (don't skip this or the starch will gel the congee)
2. Mix all ingredients together and bring to a boil
3. 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

CategoryRecipesBreakfast