Chinese rice porridge can be expressed in countless ways--from nearly flavorless (expressive of rice and clean water, intended to be restorative) to full-bodied and plentiful (the accoutrements are unlimited in scope). If you can find broken rice at an Asian market, buy it, as it gives a body to congee that no other rice variety can duplicate.

Keith Schroeder
Recipe by Oxmoor House October 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over medium heat, add the canola oil and swirl to coat.

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  • Add the white parts of the green onion and the ginger. Stir, cooking for 1 minute.

  • Add the rice. Stir and cook for 2 minutes.

  • Lay the chicken thighs over the rice.

  • Add the 8 cups of water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer for 1 hour or more, until the rice has completely lost its form.

  • Turn off the heat and remove the chicken thighs. Shred, and return to the congee.

  • Add 1/2 teaspoon salt and the white pepper. Stir.

  • Serve in small soup bowls garnished with the green onion tops, cilantro leaves, peanuts, red pepper powder, and the soy sauce.

Source

Cooking Light Mad Delicious

Nutrition Facts

195 calories; fat 6.8g; saturated fat 1.5g; mono fat 3g; poly fat 1.8g; protein 13g; carbohydrates 20g; fiber 1g; cholesterol 37mg; iron 2mg; sodium 364mg; calcium 17mg.
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