Congee recipes please?

[Lexi]

Anyone have congee recipes please?

[judydawn]

Here's a pork congee Lexi.

[judydawn]

and another below from this website

Chinese Savory Rice Porridge

Ingredients:
Jasmin rice 1.5 thermomix cupfuls
2 pieces of ham (around 10g, I guess), chopped to small pieces
Oil 3 teaspoonfuls, 1 tbsp of chicken stock powder
Salt small amount
Water to 1.8L

Method:
Place rice in thermomix rice basket, wash starch off thoroughly.
Put washed rice in thermomix, add also 3 teanspoonfuls of oil and small amount of salt to TM bowl.
Put on reverse spin at soft stir, stir for 10 seconds.
Then add ham pieces, and chicken stock powder
Now add water to 1.8L.
Put on reverse at soft stir and cook at 100oC for 20 minutes.
(If boiling over, cook at 100oC for 10 minutes and the rest of the time at 90oC)

Then reduce temperature to 90oC and cook for a further 20 minutes.
Add salt and pepper to taste.
*If porridge is too thick, transfer porridge to another cookware and add extrawater. Bring it to boil, add salt and pepper to taste.*

Antonia Wong

[Lexi]

ooohhhh thank you Judy Tried googling but not many came up

[Cuilidh]

For all the years we lived in Hong Kong I didn't once have congee.  I regret it now, but perhaps if someone responds to this thread with a vegetarian one I might give it a try.

[judydawn]

Here's a meatless one Marina.

[Cuilidh]

Thanks Judy, you are a wonder!  No more excuses for me now, I'll look forward to trying.

[cecilia]

Hi Lexi and all.  Here's a recipe for Century Egg Congee:

http://gastromony.com/thermomix-congee/

[mavvie]

yum!! am going to try tge century egg one.. J wont eat it which means i get to have it all to myself 

[gertbysea]

Lexi I have been making rice congee for over 40 years and you will usually find me having  a bowl for breakfast. I have eaten it in many countries and in many ways. I have never had the same one twice, not even in my own home.

Basically it is just soupy rice porridge and , of course,  bland. You add to it what flavours you want. My taste runs to chilli and fish sauce so my usual would be to toss in some  fresh chilli, chopped green onions, shredded any meat and or vegetables sliced finely. I always add fish sauce but if you are. Vegetarian then perhaps a light soy  but it changes the colour of  course. Coriander is a must for me roots and green leaves but parsley works too. Ginger is good  as is galangal. maybe a squeeze of lime if desired. Mushrooms are great . Cabbage shredded fine. Celery is good for crunch.

In every hotel I have ever stayed that had a breakfast buffet no matter how humble congee is always served with an array of add ins in bowls surrounding the hot pot of rice porridge. There  is no mystery  and no real recipe. I often make it with pork mince but love it with fish bits or prawns  or chicken. Or all of those at once.  I usually make enough for A few days.

If keeping it for a few days be sure it reaches boiling point before serving it.


I often boil up a huge chicken adding every vegetable I have . I use the chicken for making dog food and strain the stock for making congee though it is usually just boiled rice and water.

Let your imagination  go crazy and add all the flavours you love. I have seen people put fruit in it, chicken feet, duck eggs, livers and  even toss a salad into it .  I thought it was odd but nothing wrong with lettuce, tomatoes, cucumber and onions in your congee.

A poor mans risotto I guess but usually served at breakfast all over Asia.

Enjoy!

Gert


It's one of my all time favourites  

[gertbysea]

yum!! am going to try tge century egg one.. J wont eat it which means i get to have it all to myself 

100 year old eggs or as some say century eggs are pickled eggs  usually brined in sodium chloride and  sodium hydroxide and not to everyone's palate. They are sometimes then rolled in ash to give them the black colour.  To me they reek of ammonia  but if you can get past the smell and they are lovely big duck eggs  they are a treat.

Gert

[Lexi]

Thanks Gert, so when you say soupy porridge, it's just like rice pudding but instead of milk you use stock? or water?

[gertbysea]

Thanks Gert, so when you say soupy porridge, it's just like rice pudding but instead of milk you use stock? or water?

That is right. If it gets too gluggy  just add more liquid.

Gert