Congee is a traditional Asian rice porridge that is popular in many countries such as China, Thailand, and Vietnam. This warm, hearty dish is often enjoyed for breakfast, but can also be served as a light dinner. With few ingredients and a simple method, you can easily make a delicious congee at home.
Preparation
Ingredients
- 200 g white long-grain rice
- 1.5 liters water or chicken broth
- 1 tbsp ginger, sliced thinly
- 100 g chicken breast, sliced thinly
- 1 tsp salt (adjust to taste)
- 2 spring onions, sliced thinly
- 50 g crispy fried onions for garnish
- Soy sauce and sesame oil for serving
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
- Combine the rice and water (or broth) in a large pot and bring to a boil over medium heat.
- Add the ginger to the pot. Reduce the heat, and let the mixture simmer, uncovered, for about 1–1.5 hours. Stir occasionally to ensure the rice does not clump or burn on the bottom.
- When the congee has reached a creamy consistency, add the chicken slices and continue cooking for an additional 10 minutes, until the chicken is fully cooked.
- Season with salt and adjust seasonings as needed.
- Serve the congee hot in bowls. Sprinkle with spring onions and crispy fried onions as garnish. Offer soy sauce and sesame oil on the side so each person can season to their preference.
Vegetarian variation with mushrooms
For a vegetarian version of this congee recipe, you can replace the chicken with 200 g mushrooms of your choice, sliced. Add the mushrooms during the final simmering time instead of the chicken, and continue as described in the recipe.
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