How to Make Easy Asian Congee (Rice Porridge)
|Short grain rice/Medium grain rice||1⁄2 Cup (8 tbs)|
|Water||6 Cup (96 tbs)|
|For the topping|
|Century eggs||1 Medium, cooked, then quartered|
|Shredded chicken||1⁄2 Cup (8 tbs) (Left over chicken used)|
|Light soy sauce||1 Dash|
|Green onion||1 Tablespoon|
|Preserved bamboo shoots||2 Tablespoon|
1. Rinse the rice thoroughly until the water is clear. When that is done, cover with water and let soak for about 30 minutes. After 30 minutes the rice would be ready to cook.
2. Take a pot, add the soaked and rinsed rice, turn the heat to high. After it starts to boil, turn the heat to a medium low and let it simmer covered for about 60 minutes. Stir occasionally just to make sure that the rice does not stick to the bottom. Once done, ladle into a serving bowl.
3. You can use a variety of toppings as per your taste and preferences. In this recipe the chef has used cooked leftover chicken that he shredded , a century egg, preserved bamboo shoots and green onion.
4. Serve warm drizzled with some soy sauce.
Another variation to the topping is that you can add a soft poached egg or a soft boiled egg or even a fried egg, which can be put in the bottom of the bowl and ladle the congee on top. Then add the desired toppings. Cooked seafood or cooked pork can also be added as a topping.
Mixing ratios of rice to water depends on how to like the congee to be. If you like your congee thick, one part rice to 8 parts of water needs to be used. If you like it medium, use one part rice to 10 parts of water ratio and if you like it soupy, use one part rice to 13 parts of water.