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.
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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