Golden Congee
Congee or rice porridge is a staple breakfast dish or comfort dish when sick eaten in many asian countries. It is typically made by boiling rice in large amounts of water until softened to an oatmeal or porridge like consistency that makes the dish easily digestible. Congee can be enjoyed plain or with side dishes and seasonings like bamboo shoots, eggs, pork floss (dried pork), scallions, and soy sauce.
Servings: 2
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
1/3 cup white rice
2 cups chicken stock
1 medium carrot (finely diced)
1 tbsp ginger (finely sliced)
2 scallion (finely sliced)
1 century egg (chopped)
1 tsp sesame oil
Salt (to taste)
Method:
Clean Rice: In a medium size pot, rinse rice in water until water runs clear.
Boil Congee: Add chicken stock, carrots, ginger, and scallion to pot and boil over medium heat for 25 minutes, stirring occasionally and adding water if needed to desired thickness. Add century egg in last 5 minutes of cooking. Season with salt to taste.
Serve: Garnish with ginger and scallion, drizzle with sesame oil, and enjoy!
