My Version of Congee / Rice Porridge
My Version of Congee / Rice Porridge
Makes 3-4 large portions
I could eat this everyday!
You’ll need:
Large heavy-bottomed pot with lid
2 shallots (or 1 white onion, or the whites of a bunch of spring onions), diced
3 garlic cloves, crushed/minced
1 tbsp grated ginger
3-5 dried shiitake mushrooms, diced (optional)
2-4 Chinese red dates, diced (optional)
¾ cup white jasmine rice
1.5 litres chicken stock (or stock of choice, or half/full water)
A good pinch of sea salt
3-5 white peppercorns
1 tbsp soy sauce
1 tbsp Chinkiang vinegar
Optional Garnishes:
Spring onions
Chilli oil
Chicken thighs
Soft-boiled egg / fried egg
Black and white sesame seeds
Pak choi or any greens
Mushrooms
Or any other toppings you like!
Instructions:
Prep the base: Heat a light oil of your choice in the pot over medium-low heat. Add the diced onion (or spring onion whites), garlic, and grated ginger. Sauté for 5-6 minutes, until translucent.
Add optional ingredients: If using, add the dried shiitake mushrooms and red dates. Sauté for a few more minutes.
Add rice: Wash the rice and then add it to the pot. Fry it off in a dash of sesame oil for 2-3 minutes, stirring occasionally.
Add stock: Pour in the chicken stock (or your choice of stock/water). Bring to a boil. Note: The rice-to-liquid ratio should be about 1:8, but adjust to your desired consistency.
Season: Add the salt and peppercorns. Stir to combine.
Simmer: Lower the heat to medium, partially cover with the lid, and simmer for about 20 minutes. After 20 minutes stir consistently for 1-2 minutes
Final simmer: Cover fully with the lid and cook on low for another 30 minutes (or until you’re happy with the consistency).
Finish with vinegar and soy sauce: 10 minutes before the congee is ready, stir in the soy sauce and Chinkiang vinegar.
Serve and enjoy:
Serve the congee as is or add your choice of toppings —spring onions, black sesame, Sichuan chilli oil, and a splash of soy sauce are my go-to. You can also add steamed pak choi or greens, fried mushrooms, a soft-boiled egg, or even roasted chicken thighs. Stir any leftover juices from the chicken back into the congee pot for extra flavour!
Storage:
Leftovers will keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.
NOTE: this is my take on it! The consistency is thicker than traditional congee and I'm sure the outcome is not even close to authentic, but it works for me. Have a play and explore what works for you!
