This easy, authentic Congee (Chinese Rice porridge) recipe is so easy to make and full of flavor and umami! Learn how to make the authentic version just like my grandma taught me!
In a large pot, add @kettleandfire Organic Chicken Broth, shaoxing wine, sesame oil, msg and dried scallop pieces. Bring to a boil then add the washed rice.
Lower the heat to medium low to bring to a simmer and cover. Simmer for 45 minutes to 1 hour, stirring occasionally until the desired consistency is achieved and the rice is broken down. If too thick, add more broth and continue simmering until the preferred congee thickness is achieved. Season with white pepper and salt to taste.
Garnish with a century egg, chopped scallions, crispy wonton strips, white pepper, thinly sliced ginger and enjoy!
Notes
Tips:
Wash the rice to remove dust, debris, or other contaminants. I like to rinse it until the water runs clear, which is about 2-3 times.
Stir the congee occasionally and look at the consistency - if you want the rice to be more broken down, keep simmering. If you like the rice grains to stay more whole, stop cooking once you are happy with the consistency.
If the congee is too thick, add more broth and continue simmering; if the congee is too thin or watery, keep simmering until more liquid has evaporated.
fried shallots, green onions, cilantro (coriander)
peanuts, fried garlic, pickled vegetables
shredded meat or sausage
drizzle of chili oil or fish sauce
Storage, Reheating, and Make Ahead Tips:
Store any leftover Congee in an airtight container in the refrigerator for up to 3-4 days. Store all leftover garnishes in separate, airtight containers - depending on what the garnish is, you may need to store in the refrigerator. (Dried garnishes like crispy wonton strips, peanuts, or fried garlic can be stored in an airtight container at room temperature, whereas eggs, chopped aromatics, pickled vegetables, or meat should be stored in airtight containers in the refrigerator.)
You may find that it has thickened in the refrigerator - you can add a dash of water or broth to loosen it up when reheating.
Reheat leftover Congee in the microwave or on the stove.
You can make Congee ahead of time and keep it stored in an airtight container for up to 3-4 days. Do not garnish until the congee has been reheated and is ready to serve.