Congee
Congee is a comforting and versatile rice porridge enjoyed across Asia. This recipe is tailored for two, offering a smooth, creamy texture paired with savory toppings like chicken, scallions, and crispy shallots. Perfect for breakfast or a light dinner, it’s both hearty and nourishing.
Ingredients
For the Congee
- ½ cup Jasmine Rice
- 5 Cups Water or Chicken Stock
- 1 inch Ginger thumb-sized, sliced
- ½ tsp salt
Toppings
- 1 cup Shredded Chicken cooked (or tofu for a vegetarian option)
- 1 Boiled Egg halved
- 2 tbsp Soy Sauce
- 2 tbsp Shallots Crispy fried
- 2 tbsp Scallions chopped
- Optional: sesame oil, chili oil, or white pepper for garnish
Instructions
Prepare the Congee
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, combine the rice, water (or chicken stock), ginger, and salt.
- Bring to a boil, then reduce the heat to low. Simmer for 45–60 minutes, stirring occasionally, until the rice breaks down and the mixture reaches a porridge-like consistency. Add more water if needed.
Prepare the Toppings
- Shred the cooked chicken and set aside.
- Boil an egg to your desired doneness (6–7 minutes for a soft-boiled egg).
Assemble and Serve
- Divide the congee into two bowls.
- Top each bowl with shredded chicken, half an egg, fried shallots, scallions, and a drizzle of soy sauce.
- Optional: Add sesame oil, chili oil, or white pepper to taste.