Easy Rice Congee
photo by Rita1652
- Ready In:
- 1hr 35mins
- 1⁄2 cup rice (not quick-cooking)
- 3 -4 cups water (may use chicken/vege broth)
- 2 pieces boneless skinless chicken breasts, cut to thin slices
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 dash black pepper (according to your taste)
- 6 pieces shiitake mushrooms, julienned
- 2 tablespoons scallions, chopped
- sesame oil
- black pepper or white pepper
- Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
- Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
- Add more water/broth if necessary (for both methods)
- Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
Questions & Replies
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Thank you for the recipe! This was really good and easy to follow. I used garlic powder instead of mincing garlic and will try using a garlic press to squeeze out the ginger juice next time instead of mincing ginger. I also used minced pork instead of the chicken. The sesame oil and white pepper at the end is a very good touch and definately enhances flavor.
I love congee (jook) and being Thai I have fond memories of eating many bowls of this at my grandmother's house in Thailand for breakfast. I had some leftover jasmine rice in the fridge ( maybe about 1/4 c cooked?) and just added 2 cups of water to it and let it simmer on the stove. I added some crumbled cooked pork I had in the freezer, a clove of garlic, and grated some ginger into it ( I froze the ginger first...so easy to grate). I did not add the oyster sauce or soy but instead used nam pla ( fish sauce). I also forgot about the mushrooms, but usually I prepare them without. I did have to add additional water after simmering it for 25 minutes... but it turned out so creamy and smooth and fragrant. Right before serving, I dropped in one whole egg and gave it a swirl... that is how I always had it... Try it! It's sooooo good that way! Thanks for posting a true Asian comfort food!
I've never had congee before, but I saw some show on PBS talking about it, so my interest was piqued and I was delighted to find your recipe for easy rice congee! I made this with brown rice (we don't eat white rice), so it turned out a fairly unattractive grayish color, but tasty nonetheless! I used 3 cups water and did not find that I needed any more using the stovetop method. I simmered for about an hour and a half or so, until nice and creamy but still with a nice texture. I only used one x-large chicken breast- I wasn't entirely sure what was meant by 2 pieces chicken breast. Otherwise, followed the recipe- very nice chickeny mushroomy flavor with an interesting texture. I mean- this is, undeniably, gruel, so if you're not up for that I wouldn't recommend this. But this was a very nice rainy night supper. We served with oney Roasted Squash Rings #72722 on the side. I did find this a tad bland, even with the garnishes. I added a smidge of Zhoug #57689 to mine for a little flavor/heat. Next time I would add some other vegetables- maybe some julienned carrots or some onion or something and perhaps add the mushrooms later in the cooking process because they got kind of disintegrated... so did the chicken, by the way- I sliced them very thin and they broke up a lot into small chunks. Let me mention that I selected this (officially, at least, its been in my cookbook for a while) for Pick Your Chef Nov 1-Nov 29 2004. Anyway, this was a good supper! Thanks for a nice introduction to congee!
I made this in my rice cooker last night and I have to say, apart from the rice sticking to the bottom of the cooker, it turned out really good. I used chicken thigh instead of chicken breast. I will say, though that it was kind of salty, so I might tone down the soy sauce next time, but I was pleasantly surprised.
This was amazing and just what I was looking for! I had a pint of very rich and strong beef Pho broth left over from the night before and added 2 cups of water to use as the liquid to cook the rice. Used garlic powder instead of fresh garlic, like other reviewers, and ended up swapping onion powder for the ginger. My broth was super strong and fragrant so I did not want to over-power it with more ginger. I used Jasmine rice and cooked it in my rice cooker about and hour and a half. I ended up adding an additional cup of water through the cooking process to keep it from becoming too thick. The oyster sauce and splash of sesame oil went perfectly with all the different flavors going on. I also cracked an egg into my bowl and stirred it in until it cooked through. Sometimes a quick 30 seconds in the microwave helps finish cooking the egg if you are unsure that the egg has safely cooked through. I had to use dried shiitake mushrooms since I didn't have fresh. I simply re-hydrated them in boiling water for about 15 minutes and sliced them up and threw them in during the last half hour of cooking. I can't wait to make this with other flavors of stock. It was so comforting on a cold afternoon and can't recommend trying it enough. So easy and rewarding! Thank you for sharing.
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