Prep 10 mins
Cook 2 hrs
This is the ultimate comfort food! It is a breakfast dish in most countries in Asia. I always make it when I have a turkey or chicken carcass. My family loves it!
- turkey carcass or chicken carcass (or I have used chicken pieces)
- 6 cups water or 6 cups chicken broth
- 1 -1 1⁄2 cup washed rice (not quick-cooking style)
- salt & pepper
- soy sauce
- sesame seed oil
- shiitake mushroom
- chopped green onion
- chopped bok choy
- chung choi (Chinese salted preserved cabbage)
- sliced preserved gingerroot
- chopped cilantro
- Break up the carcass into a large soup pot or Dutch oven.
- Add the chicken broth and bring to a boil.
- Add the rice (it does not need to be washed first if it is American style).
- (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
- Then turn down the heat and simmer until thickened (at least one hour).
- Remove the bones and scrape off any meat to return it to the pot.
- Add salt, pepper and soy sauce (sparingly) to taste.
- To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
- Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.
This was the first time that I made congee. I loved every bite of it! I did revise the recipe quite a bit though. I made a fresh chicken stock and then I added diced carrot, onion and diakon radish when the rice was about half cooked. I also added about a tablespoon and a half of freshly minced ginger, some shredded napa cabbage and a tablespoon of mirin when the congee was almost done. I also used half japanese rice and half brown rice. I will be gladly eating this for the next couple of days! Thanks for the great recipe!