rice congee

Congee is the ultimate Asian comfort food. It is an excellent dish to eat when you don’t feel very well because it is so
nurturing. As a breakfast meal (or at any other time of day), it provides good nutrition.
1.5 L (6 cups) Chicken or Vegetable
100 g (1⁄2 cup) medium-grain rice
200 g organic chicken breast or
boneless white fish fillet or firm
tofu, diced
1 tbsp grated ginger
11⁄2 tsp sesame oil
4 green (spring) onions, thinly sliced
1⁄4 cup chopped fresh coriander
40 g (1⁄4 cup) slivered almonds, toasted
1 small red chilli, thinly sliced
1 tbsp packaged fried onions

Bring stock to the boil in a saucepan. Add rice and simmer, partially
covered, for 11⁄2 hours or until a runny porridge consistency. Combine
chicken, fish or tofu with ginger and sesame oil in a bowl. Add to rice
mixture and cook about 5 minutes or until chicken or fish is cooked
through. Season to taste.
Ladle into bowls and sprinkle with green onions, coriander, almonds,
chilli and fried onion. Serve hot.
SERVES 4
The congee mixture can be made a day or two ahead and reheated for
breakfast. You may need to add a little extra stock to soften the
consistency – it should be like a runny porridge. Keep in an airtight
container in the refrigerator. Add the green onions, almonds, chilli and
fried onions just before serving

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