Chinese Ginger Congee Rice Porridge Recipes

CHICKEN AND GINGER CONGEE (GF)

Steps:

• Rinse and drain the rice. Pour the rice into a heavy stock pot (a cast iron pot works great).
• Add in the water, ginger and chicken thighs.
• Bring the pot to a boil then immediately turn down the heat. Allow the pot to simmer, covered, for 1-1 1/2 hours, or until the rice has absorbed most of the liquid and has started breaking apart. It will take white rice about 1 hour, and brown rice about 1 1/2 hours.
• Remove the chicken thighs into a bowl and allow to cool. When the chicken thighs are cool enough for you to handle, shred the meat and remove the bones.
• Add the shredded chicken back into the congee and mix well.
• Add salt, if desired.
• Serve the congee into individual bowls and garnish with green onions, if desired.

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.

SLOW-COOKER CHICKEN CONGEE

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.

CHINESE GINGER CONGEE (RICE PORRIDGE)

Steps:

• 1. Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
• 2. Turn off the heat and remove the chicken to a cutting board. When it's cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the congee. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.
• 3. NOTE: This is a recipe that may be added to or subtracted from and made with what is on hand. Pork may be substituted for the chicken and hard cooked eggs are often sliced and added. Chinese black mushrooms are sliced and added as well.
• 4. In China Congee is often eaten with salted duck eggs, lettuce and dace (Cirrhinus chinensis - Chinese mud carp) paste, bamboo shoots, pickled tofu, wheat gluten, with other condiments, meat or century eggs.

CHICKEN CONGEE / CHICKEN RICE PORRIDGE

Steps:

• Share Me! Facebook0Pinterest38TwitterReddit0StumbleUpon0Yummly0Tumblr0emailPrint (adsbygoogle = window.adsbygoogle || []).push({}); Congee or rice porridge is a common 'sick people' or baby food. It's tasty and easy to digest. When I was young, my go-to sick food was chicken porridge or KFC mashed potatoes. When you have a cough, the doctor will advice to not have oily foods, but I will still add sesame oil to my porridge (while my mother looks away). That's like the best part about porridge!! Tons of heavenly sesame oil. Other than it being a 'sick people' or baby food, porridge is also eaten for breakfast or actually anytime you wish to. Nowadays, I cook it on my lazy days and on cold winter days. The ginger in it gives out a nice warm feeling in the tummy. However, if using as baby food, you normally do not add any seasoning to it. So just plain porridge with a choice of protein and veggies all blended together. Most Chinese restaurants in Malaysia cook it on request, some even specialise in it. You can even buy instant porridge in cups or packets where you just need to add boiling water to it. So what is rice porridge? It's just plain white rice that has been boiled with lots of water until the rice breaks down and becomes thick and gooey. You can also use your own choice of meat, such as chicken, pork or fish. It's also a great way to use up leftover rice if you do not feel like having fried rice. The basic condiments are spring onions, julienned ginger, fried onions. Other condiments (when available) include pork or chicken floss (rousong), pickled mustard plant (zha cai), and fried chinese crullers (char kway). For added seasoning, add sesame oil, light soy sauce, and white pepper. There are two ways I use to cook rice porridge. The first is by cooking it manually over the stove top in a large pot. The second is by using the rice cooker, so all I need to do is mix in the ingredients and press a button and stir every now and then. In Switzerland, I have yet to see a Chinese restaurant have porridge on their menu. That's basically not a problem, but when I am sick...porridge is all I crave for. But I do not want to be standing and stirring at the stove while I am sick. I use to also not really want to cook porridge because I am the only one who used to eat it. My husband always had the notion that my rice porridge was sweet, like grits or oats. It took me 3 years to convince him to even have a spoon of it. Now, he loves it! He even eats more servings than I do and requests it all the time. Ingredients 1½ cups White Rice (jasmine), washed8 cups (+/-) Water2 pieces Chicken Breast, sliced2-inch Ginger, slicedTo taste Salt & White Pepper2 tablespoons Sesame Oil Condiments Spring OnionsFried OnionsGinger, juliennedSalt & White PepperSesame OilLight Soy Sauce Directions for rice cooker: Wash rice till water runs clear in rice pot. Add water, ginger, chicken, sesame oil, salt, and pepper. Press cook. This will take about an hour. Stir occasionally to prevent rice from sticking to the bottom. Once rice has broken down, you can adjust the thickness of the porridge. If it's still too watery, cook it longer and if it's too thick, add more water. Add choice of condiments. Serve. Directions for stove top: Follow directions above, just use a large pot. Tips: Do not fill rice cooker with water exceeding ¾ of the pot. You can always start with less water than the required and add the rest later. You may not need all the required water. Reduce or add water depending on the consistency you prefer. If using already cooked rice, use a ladle to break up any rice clumps first. If using fish, add it after the porridge has been cooked. Gently stir it in and cook porridge again till fish is cooked, about 4-5 minutes. 1 cup rice = 185 grams Cups to Grams conversions Enjoy! Share Me! Facebook0Pinterest38TwitterReddit0StumbleUpon0Yummly0Tumblr0emailPrint