Congee Thai Recipes

CHICKEN CONGEE

Chicken Congee image

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

Ingredients

3/4 cup/150 grams sushi rice
2 1/2 quarts/2.5 liters chicken stock
Salt
Soy sauce, for serving
Thinly sliced spring onions or scallions, green parts only, for serving
Finely chopped fresh ginger, for serving
Sesame oil, for serving

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

THAI CONGEE (KAO TOME) VEGETARIAN

Thai Congee (Kao Tome) Vegetarian image

Congee, called jook in China where it originated, spread throughout Southeast Asia. This Thai version is adapted from, "James McNair Cooks Southeast Asian." It's used as a breakfast dish or as comfort food. This recipe consists of two parts, a simple rice porrige made of rice (any kind white or brown) cooked in water or vegetarian chicken broth. It's served with your choice of toppings and condiments. All of the toppings listed here are easy to make, most with recipes from this site; however some of the pickled items need to be made in advance. It's advisable to select your toppings before getting started. Generally 2 or 3 toppings are used, along with a condiment(s). Here are a couple of popular vegetarian combinations served at my favorite Thai restaurant: Steamed tofu with salted black soy beans; or diced sweet potato,taro and pumpkin. Among the favorite condiments, pickled ginger, preserved (pickled)vegetables, pickled garlic, fried shallots and cilantro are old standbys. OTHER TOPPING & CONDIMENT CHOICES ARE: Asian omelet, sliced, recipe#173413/ fried shallots, recipe #165849/ pickled garlic, recipe# 30341/ pickled ginger, recipe# 29707/ Thai crystal, recipe # 159548/ Indonesian soy sauce (kecap manis)/ Sambal Ulek/ Chinese pickled vegetables, recipes #33796 or #47496/ hard cooked eggs, sliced/ chopped roasted peanuts/ sliced green onions/minced fresh ginger/ fresh cilantro/fresh Asian basil leaves.

Provided by lynnski LA

Categories Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

1/2 cup long-grain rice or 1/2 cup short-grain rice
5 cups low-fat chicken broth or 5 cups water

Steps:

Combine ingredients for the congee in a saucepan, bring to a boil.
Reduce heat and simmer for about 2 hours.
Or use leftover rice with about twice as much liquid as rice.
Simmer until the porridge has a smooth consistence.
Pour into soup bowls.
Top with your choice of toppings and condiments.
If serving a large group, a larger choice than 2 or 3 toppings might be served.

Nutrition Facts : Calories 84.4, Fat 0.1, Sodium 1.2, Carbohydrate 18.5, Fiber 0.3, Protein 1.6

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