Congee
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!
Servings: 4
Ingredients
- 1 cup medium grain or short grain rice 200g
- 10 cups chicken broth
- 1 tbsp shaoxing wine
- 2 tsp sesame oil
- 1/2 tsp msg
- 4 pieces dried scallop optional
- kosher salt and white pepper to taste
Optional Garnishes
- scallions
- ginger
- crispy wonton strips
- white pepper
- century egg preserved duck egg
Instructions
- Rinse and wash rice until the water runs clear.
- 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
- 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.
- Top with the garnishes of your choice
- scallions, ginger, white pepper
- crispy wonton strips
- century egg or preserved duck egg
- fried shallots, green onions, cilantro (coriander)
- peanuts, fried garlic, pickled vegetables
- shredded meat or sausage
- drizzle of chili oil or fish sauce
- 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.
Nutrition
Calories: 58kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 2180mg | Potassium: 107mg | Sugar: 3g | Vitamin A: 12IU | Calcium: 24mg | Iron: 0.4mg