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Chinese Congee (Porridge)

I was sick earlier last week and was a bit of a blump around the house. Now that the weather is a lot colder, I was craving comfort food. For me, this usually means chicken noodle soup or congee.

Congee, Zhou (in Mandarin) or Jook (in Cantonese) is porridge which consists of rice and water in its simplest form. Fancy variations include using broth, meats or seafoods and sometimes dried goods like gingko nuts, dates and lotus seeds.

This version only has chicken broth and rice. The thing I love most about congee is the preserved vegetables and salty toppings.

Allow at least an hour for the congee to cook. This recipe is also ideal in the slow cooker as well for times when you want A LOT of congee.

1 cup white rice (long or short grain)
10 cups water
2 tbsp chicken bouillon

1. Wash rice thoroughly in a large pot until the water runs clear.

2. Pour in roughly 10 cups of water into the pot.

Rice and water.
3. Bring the pot to a boil and add the chicken bouillon.

I used Better Than Bouillon Chicken Base.
4. Skim off any foam on top. Stir occasionally.

5. Turn the heat to low and allow it to simmer for at least one hour until the rice breaks down and becomes thick.

Ready in an hour.
6. If the congee is too thick, add more hot water.

7. Serve with preserved vegetables.

Top with preserved vegetables and green onion.

  • To make less or more congee, the ratio is 1 part rice and 10 parts water.
  • If you want to add chicken, add it in step 3.
  • I love adding Chili bamboo Shoots and Chili Radish to my congee.
Source: Frugal Allergy Mom

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