Best 3 Authentic Chinese Congee Recipes
**Congee: A Culinary Journey Through Time and Cultures**
Congee, also known as jook or rice porridge, is a comforting and versatile dish that has been enjoyed for centuries across various cultures. Originating in China, congee has become a staple breakfast and comfort food in many Asian countries. This simple yet nourishing dish is made by simmering rice in a large amount of water or broth, resulting in a creamy and smooth porridge. The beauty of congee lies in its adaptability, as it can be customized with a wide range of ingredients to suit different tastes and dietary preferences. Whether you prefer savory or sweet, congee provides a blank canvas for culinary creativity. This article presents three authentic Chinese congee recipes that showcase the diverse flavors and textures of this classic dish. From the traditional Cantonese-style congee with preserved eggs and lean pork to the hearty Szechuan congee packed with spicy and aromatic flavors, and the unique Teochew-style congee featuring crispy fried dough sticks, these recipes offer a glimpse into the culinary heritage of China. Embark on a culinary journey as we explore the world of congee, unlocking the secrets to creating this comforting and flavorful dish in your own kitchen.
CONGEE (CHINESE RICE PORRIDGE) RECIPE
Steps:
- Gather the ingredients.
- Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
- In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
- When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
- Cook on medium-low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
- Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
- Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
- Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
- In a large pot or Dutch oven, boil the water and add the rice.
- Turn the heat down to medium and keep stirring the rice for five minutes.
- Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
- Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
- Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
- Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
- Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
- Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.
Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 365 mg, Sugar 0 g, Fat 1 g, ServingSize 6 (1-cup) servings, UnsaturatedFat 0 g
CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
CONGEE
Congee, a Chinese rice porridge, will make any cold winter's day warm and welcoming. This recipe, also known as 'jook', was inspired by my Grandmother's frequent preparation of this dish. You will enjoy congee's unique velvety and savory taste.
Provided by Mark Miller
Categories World Cuisine Recipes Asian Chinese
Time 3h35m
Yield 6
Number Of Ingredients 15
Steps:
- Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
- Stir fish into congee and simmer until cooked through, about 10 minutes.
- Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 28.3 g, Cholesterol 25.4 mg, Fat 2.9 g, Fiber 1 g, Protein 15.1 g, SaturatedFat 0.6 g, Sodium 1430.7 mg, Sugar 1.2 g
Tips:
- Choose the right rice: Use short-grain or medium-grain rice for a smooth and creamy congee. Jasmine rice or glutinous rice can also be used.
- Soak the rice: Soaking the rice for at least 30 minutes will help it cook more evenly and reduce the cooking time.
- Use a large pot: Congee tends to bubble up and expand during cooking, so it's important to use a large pot to prevent it from boiling over.
- Stir frequently: Stirring the congee frequently will help prevent it from sticking to the bottom of the pot and burning.
- Add water as needed: The amount of water you need will depend on how thick or thin you want your congee to be. Start with 8 cups of water and add more as needed.
- Season to taste: Season the congee with salt and white pepper to taste. You can also add other seasonings like soy sauce, fish sauce, or sesame oil.
- Garnish with your favorite toppings: Before serving, garnish the congee with your favorite toppings such as green onions, cilantro, fried shallots, or chili oil.
Conclusion:
Congee is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With endless possibilities for toppings and seasonings, congee is a delicious and comforting meal that is sure to please everyone.
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