EASY RICE CONGEE
Very easy and delicious one-pot-meal. May substitute chicken with other meat e.g. pork/beef. Stirring is important, to achieve smooth congee. NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth.
Provided by WaterMelon
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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
SLOW-COOKER CHICKEN CONGEE
Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.
Provided by Anna Stockwell
Categories Dinner Rice Chicken Ginger Garlic Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 8
Steps:
- Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
- Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
- Do Ahead
- Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.
VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE
Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.
Provided by DawnH
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
- Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
- Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
- Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g
RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)
I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!)
Provided by mlao77
Categories One Dish Meal
Time 1h5m
Yield 6 1 cup, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
- Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
- Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
- Add the sesame oil and ground white pepper.
- Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
- Enjoy!
More about "rice congee recipes"
BASIC CONGEE RECIPE - CHINESE RICE PORRIDGE (JOOK/粥) …
From healthynibblesandbits.com
5/5 (35)Total Time 1 hr 50 minsCategory Asian FoodCalories 286 per serving
- Rinse the dried shrimp and dried scallops with water. Then, place them in a bowl and soak with 2/3 cup of water for 30 minutes. The shrimp and scallops should have plumped up a little. You can drain the water once you’re done soaking or save it. I usually save the water and use it to cook the porridge.
- Heat the oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for 30 seconds, until they start to become fragrant. Add the rehydrated shrimp and scallops to the pot. Use the tip of a wooden spoon or spatula to break the scallops apart. This does not need to be too precise. Add the mushrooms and rice, and sauté for another minute.
- Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally.
HOW TO MAKE CONGEE (RICE PORRIDGE) - CHINA SICHUAN …
From chinasichuanfood.com
5/5 (3)Total Time 1 hr 10 minsCategory StapleCalories 509 per serving
- Wash the rice in advance and then soak with clean water for 30 minutes. Mix with 1/2 tablespoon of vegetable cooking oil or sesame oil. Set aside for 15 minutes. You can freeze the rice in the previous day.
- Bring the water to a boiling in a pot and then add the soaked rice. Heat until boiling again and slow down the fire and continue cooking for 30 minutes.
- If you want the rice to be well broken, stir the porridge during cooking in one direction in the last 5 minutes.
7 RECIPES FOR CONGEE, YOUR NEW FAVORITE RICE BOWL
From eatthis.com
14 CONGEE RECIPES FOR WHEN YOUR RICE PORRIDGE CRAVING …
From brit.co
20-MINUTE CONGEE (皮蛋瘦肉粥) - THE WOKS OF LIFE
From thewoksoflife.com
CONGEE (CHINESE RICE PORRIDGE) - VEGAN RECIPE
From itdoesnttastelikechicken.com
CHINESE HAM BONE RICE SOUP – CONGEE (3 INGREDIENTS!!)
From recipetineats.com
RICE CONGEE SOUP (JOOK) RECIPE | MYRECIPES
From myrecipes.com
VEGAN CONGEE RECIPE (JOOK/CHINESE RICE PORRIDGE)
From healthynibblesandbits.com
BROWN RICE CONGEE RECIPE | COOKING LIGHT
From cookinglight.com
CONGEE (RICE PORRIDGE) - VEGAN HEAVEN
From veganheaven.org
COMFORTING PRESSURE COOKER CONGEE (JOOK) | TESTED BY …
From pressurecookrecipes.com
10 CONGEE RECIPES (+ RICE PORRIDGE IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Category Recipe Roundup
RICE PORRIDGE - ASIAN FOOD RECIPES AND TECHNIQUES
From tasteasianfood.com
HEALING CONGEE (CHINESE RICE PORRIDGE) - PHOENIX RISES ACUPUNCTURE
From phoenixrisesacupuncture.com
CONGEE - TRADITIONAL AND AUTHENTIC ASIAN RECIPE | 196 FLAVORS
From 196flavors.com
CONGEE (RICE PORRIDGE) WITH MINCED PORK AND CRISPY SHALLOTS RECIPE
From seriouseats.com
CONGEE (RICE PORRIDGE) | SAVEUR
From saveur.com
BASIC CHINESE CONGEE RECIPE - TODD PORTER AND DIANE CU | FOOD
From foodandwine.com
QUICK CONGEE RECIPE WITH JASMINE RICE | MINUTE® RICE
From minuterice.com
CHICKEN CONGEE (RICE PORRIDGE) RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE CONGEE RICE - THERESCIPES.INFO
From therecipes.info
CONGEE RECIPE: BEST CHINESE RICE PORRIDGE RECIPE YOU CAN WHIP!
From getarecipes.com
HOW TO MAKE CONGEE IN A RICE COOKER
From ricecookerjunkie.com
CONGEE RICE PORRIDGE RECIPE - WE KNOW RICE
From weknowrice.com
BROWN RICE CONGEE WITH SHIITAKES, EDAMAME AND SPINACH
From thenewbaguette.com
BEST RICE FOR CONGEE - THERESCIPES.INFO
From therecipes.info
FISH CONGEE: IN JUST 20 MINUTES! - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN CONGEE (CHINESE RICE PORRIDGE) - PIQUANT POST
From piquantpost.com
HOW TO MAKE CONGEE (PLAIN CONGEE, 白粥) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
INSTANT POT CONGEE RECIPE | KITCHN
From thekitchn.com
LEFTOVER RICE CONGEE — EVERYDAY GOURMET
From everydaygourmet.tv
20 EASY JASMINE RICE RECIPES TO TRY THIS WEEK - INSANELY GOOD
From insanelygoodrecipes.com
CONGEE I KANJI RECIPE: A SIMPLE RICE PORRIDGE WITH A COMPLICATED …
From food.ndtv.com
BEEF CONGEE - WOK AND KIN
From wokandkin.com
CONGEE | CHINESE RICE PORRIDGE - RECIPES ARE SIMPLE
From recipesaresimple.com
10 BEST BREAKFAST RICE PORRIDGE RECIPES | YUMMLY
From yummly.com
CHICKEN CONGEE - RECIPES - POH'S KITCHEN
From abc.net.au
CHáO Gà (VIETNAMESE CHICKEN AND RICE PORRIDGE) RECIPE
From simplyrecipes.com
CONGEE (CHINESE RICE PORRIDGE, 粥) - RED HOUSE SPICE
From redhousespice.com
CHINESE CONGEE RECIPE WITH BLACK RICE. WE CALL IT JOOK HERE IN …
From rebirthrice.com
GROUND PORK AND CORN CONGEE (CHINESE RICE PORRIDGE) RECIPE
From seriouseats.com
TOP-RATED CONGEE RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love