![conji rice soup conji rice soup](https://i.pinimg.com/originals/da/7a/10/da7a108df24c4bdb6c47b53db32ba9c3.jpg)
You can make it with stock, top it with pork floss, add a century egg or a deep-fried youtiao cruller. There are many other ways to eat congee, varying depending on the cuisine, geographic region, or just one’s own tastes. Congee could last for half a week we poured in a little water each time and boiled it anew, further breaking down the rice until by the third day or so it was even more glutinous, a glorious transfiguration of texture. Sometimes she would add tapioca or sago pearls and sugar to taste, turning the dish into a dessert of sorts. It’s just rice and water (usually one cup of rice to four or five cups of water, depending on one’s preference for watery or thick) simmered for at least 25 minutes (depending on one’s level of impatience). That’s how I’ve always known it my grandmother, who lived with us for years while I was growing up, would make congee on the regular, but particularly during the winter or when any of us felt ill. Low-effort and gentle on the stomach, it’s embraced as a go-to for belly aches, colds, or days of general discomfort. This is, of course, congee: the porridge - also referred to as jook, zhou (my name for it, having a Northern Chinese mother), or myriad other names - that likely originated in China but is eaten in many Asian countries.Ĭongee has a history as a famine food - rice stretched to last with the addition of extra water - and, more commonly nowadays, the ideal sick dish. You can also use fried shallot, toasted peanuts and kimchi as toppings.Something magical happens to rice if left to boil for too long in an excess of water: The grains break down, absorbing the liquid and softening, creating a one-pot wonder of thick, stodgy starch that’s as fragrant as it is warming. Serve with chopped Zha-cai and chopped scallions.Let the pork to be cooked with the remaining heat of the congee.
![conji rice soup conji rice soup](https://i.pinimg.com/originals/13/65/4c/13654c9e705f6d6ebbea4e27f10fa278.png)
Turn off fire and stir the congee slightly.
![conji rice soup conji rice soup](https://www.diabetesfoodhub.org/system/thumbs/system/images/recipes/ThinkstockPhotos-494807562_2775105237.jpg)
The congee can be served directly as plain white congee. If you want the rice to be well broken, stir the porridge during cooking in one direction in the last 5 minutes. Heat until boiling again and slow down the fire and continue cooking for 30 minutes. You can freeze the rice in the previous day after soaking.īring the water to a boiling in a pot and then add the soaked rice. Mix with ½ tablespoon of vegetable cooking oil or sesame oil. Wash the rice in advance and then soak with clean water for 30 minutes. In addition to plain and match well with almost everything white congee, we can add green vegetables, seafood, chicken or mushrooms to bring the congee colorful and savory.The rice can be added in the pot with cold water or boiling water.Mixing some oil can help to separate the grains and prevent them from sticky to the bottom.Or you can freeze the rice after soaking in the previous and make the process even quicker. Another helpful tip is to soak the grains before cooking, also can speed up the process. Freezing the rice grain before cooking can fasten the cooking process and make the congee much softer with broken grains.Clay pot is often used to make Cantonese rice porridge.Congee can be also made with leftover rice, which can greatly shorten the time. Most of the instant pot and rice cooker has a congee mode. Sometimes, meat, seafood and vegetables are added and the congee can be served individually.Ĭongee can be cooked in a large soup pot or, for an easier way, in a rice cooker or instant pot. Not pure water is adopted, people also use stock to cook congee. Cantonese congee is boiled with a relatively larger amount of water for a longer time until the rice grain and the water is well combined. However, congee in Cantonese cuisine has a different definition. We usually cook a large pot and serve the whole family with other cold dishes or stir fries. For example, in western parts, the most popular the rice grain usually still have some hardness and separated from the thin gruel. But sometimes we add other grains and beans, like millet, mung beans and red beans.Īs a national dish, congee can be quite different in different regions of China. Congee, one type of rice porridge is one of the most popular staple food in lots of Asian countries, sometimes also served as breakfast.Ĭongee can directly be served as a meal with other stir-fry dishes in summer days.