Congee

[Anonymous]

Do you make it often? Is there a trick or is it really as easy as this video? If you have any variations I'd love to hear them.
https://curatedkitchenware.com/blogs/soupeduprecipes/sampan-congee?fbclid=IwAR2mQdaKxNDcy6Wa888jXrKbwuwSLwL0VB7mDr6zmty67W3504UZlJkorrQ

[Anonymous]

I loooove congee, as do my kids.
I’ve made this one:

https://www.bonappetit.com/recipe/pork-and-shiitake-congee

And I’ve also just boiled rice in water or chicken broth and then added whatever toppings people want. Kind of like this:

https://scruffandsteph.com/2019/02/08/basic-congee-rice-porridge/

The rice will thicken up once you refrigerate it so you can add water or broth to the consistency that you like.

[Anonymous]

I make this, but without the 1000-year egg:

https://thewoksoflife.com/20-minute-congee-recipe/

[Anonymous]

It's extremely easy to make. I went on a congee jag a few years ago and got all into various toppings -- fried onions, bacon, leftover whatever-we-had.

I used the Costco brand of chicken stock, which -- at least then -- was really good and inexpensive. It makes it better than using water.

Have fun, OP.

[Anonymous]

I love congee and I’m a terrible cook. I use the Instant Pot and it’s as easy as it sounds: https://www.pressurecookrecipes.com/instant-pot-chicken-congee/

[Anonymous]

I always make it with the turkey carcass and leftover meat from Thanksgiving. A favorite!

Serve with soy sauce, sesame oil, green onions, garlic, white pepper and fried shallots.

[Anonymous]

I have a 3qt IP and my ratio is 1 cup of jasmine rice to 6 cups of broth. But I dont use the pressure cooking function, just the slow cook function to really get that texture.