Congee is my favourite winter dish. I like to make a huge pot and then serve it up for dinner with different toppings over the next few nights. After all this rain I couldn’t think of anything more comforting! It’s basically a warm hug in a bowl, nothing better that congee and a cup of tea in my opinion on a cold night.
My Congee Recipe
1 1/2 cups jasmine rice
10 cups water
Vegetable or chicken stock – I use two of the gelatinous stock concentrates but you could use stock cubes or replace 1L of the water with liquid stock.
First up, rinse the rice under running water until the water runs clear. Add everything to a large pot and bring to the boil over a moderate heat. Reduce the heat to low and simmer, stirring occasionally, for about an hour until it thickens. You want the rice to turn into a porridge!
Serve the congee topped with whatever you’ve got in the fridge.
Some topping ideas
Veggie & Delicious: A little blanched choy sum drizzled with kecap manis and a sprinkling of fried shallots.
Garlic Prawn: Cook up some green prawns with some garlic and chilli. Add a decent amount of bok choy to wilt slightly and then pile it on top of your hot congee.
Ginger Chicken: Cook up some red onion with a little garlic and a decent amount of fresh ginger, toss through a little shredded chicken.