CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
CHICKEN AND VEGETABLES CONGEE (CHOK)
This is totally and utterly comfort food for Asians. Posted this recipe for Skipper/Sy. It is a total self-creation that has become a staple in my family. We actually have craving for this. A total balanced meal, all in one. You can substitute the chicken with beef or pork. Still good. :) It can be served to toddlers cos it is very soft. Asian toddlers eat congee quite a bit.
Provided by KitchenManiac
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the chicken thighs up into two inch lengths.
- Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
- Leave the chicken to marinate in the fridge for about 30 min or longer.
- (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
- Let this boil on a low heat for about 1 hour.
- (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
- NOTE: The congee is boiled at low heat, so that the congee will be smooth.
- NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
- Pour in the carrots, and allow the congee to continue simmering.
- Take the chicken out of the fridge, and pour it into the congee.
- (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
- Allow this to cook for about 15 minutes.
- Add the broccoli into the pot.
- Allow the congee to cook until you are happy with the thickness of the congee.
- Bring the congee to a boil, while continuously stirring it.
- Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
- Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
- Ladle into bowls, and garnish.
- Enjoy a bowl of smooth yummy congee.
Nutrition Facts : Calories 474.7, Fat 19, SaturatedFat 5.1, Cholesterol 149.5, Sodium 556.1, Carbohydrate 50.4, Fiber 4, Sugar 3.4, Protein 25.2
EASY RICE CONGEE
Very easy and delicious one-pot-meal. May substitute chicken with other meat e.g. pork/beef. Stirring is important, to achieve smooth congee. NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth.
Provided by WaterMelon
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
- Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
- Add more water/broth if necessary (for both methods)
- Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
CHINESE CHICKEN CONGEE
Steps:
- Wash the rice and then soak with clean water for around 30 minutes.
- Place chicken in a pot with cold water and add 1 green onion and several slices of ginger. Bring to boil.
- After 3-4 minutes, add soaked rice, bring to boil again.
- Transfer the chicken thighs out when you can easily insert a chopstick. Soak in clean water to cool down and then shred by hand or you can mince them.
- Simmer the congee for 1 hour over slowest fire. Serve with your favorite side ingredients.
Nutrition Facts : Calories 449 kcal, Carbohydrate 50 g, Protein 20 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 98 mg, Sodium 1126 mg, ServingSize 1 serving
HOW TO MAKE CONGEE (PLAIN CONGEE, 白粥)
Not only is plain congee the ultimate comfort food, it's also an important staple on the Chinese dinner table - just as popular as steamed rice. Check out the recipe below for how to make congee on stovetop or in an Instant Pot, with various toppings that spice it up! {Gluten-Free, Vegan}
Provided by Maggie Zhu
Categories Side
Time 2h3m
Number Of Ingredients 8
Steps:
- Add the rice to a large bowl and run it with tap water to cover the rice. Use your fingers to gently rinse the rice in a circular motion a few times, then drain off the water. Repeat 1 to 2 times.
Nutrition Facts : ServingSize 1 serving, Calories 84 kcal, Carbohydrate 18.5 g, Protein 1.7 g, Fat 0.2 g, Sodium 10 mg, Fiber 0.3 g
SEAFOOD CONGEE
Seafood congee is the ultimate comfort food. The rice is cooked into a tender, silky and rich broth that is full of goodies. This recipe reveals the secret of using dried scallop to create a super flavorful broth, totally effortlessly.
Provided by Maggie Zhu
Time 3h
Number Of Ingredients 9
Steps:
- Rinse dried scallop. Place in a small bowl and tap water to cover. Let rehydrate for 2 to 3 hours.
- Rinse rice a few times and transfer to a large pot. Add 2 liters (8 cups) water. Bring to a boil over high heat. Stir a few times. Turn to medium low or medium heat. Cover the pot halfway to keep the water boiling without spilling. Cook for 30 minutes. Stir the congee a few times during cooking.
- Cut the shrimp down the center of the back into two thin pieces.
- Combine shrimp, Shaoxing wine, 1/2 teaspoon ginger, and 1/8 teaspoon salt in a small bowl. Mix well and set aside.
- Drain dried scallop. Tear into smaller pieces by hand. Set aside.
- When the congee has been cooking for 30 minutes and starts to thicken, add dried scallop. Keep cooking with the pot half covered, until the congee achieves the desired thickness, 15 to 20 minutes. Be careful, the congee will get quite thick and sticky towards the end. Stand close to the pot and stir frequently. It will easily spill if covered too much or if the heat is too high. The rice will stick to the bottom if you don't stir enough.
- When the congee is cooked, add shrimp and the remaining 1/4 teaspoon ginger. Stir a few times. Stop heat immediately. Add the remaining 1/4 teaspoon salt or salt to taste. Stir well. Drizzle with sesame oil and scatter with green onion.
- Serve warm.
Nutrition Facts : ServingSize 319 g, Calories 141 kcal, Carbohydrate 21.6 g, Protein 9.6 g, Fat 1.3 g, Cholesterol 57 mg, Sodium 318 mg
CONGEE WITH SOY EGGS
This savoury, Asian version of our much loved porridge contains rice and meaty chicken stock to flavour the broth, and makes a wonderful breakfast or comforting dinner
Provided by Dan Doherty
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.
- In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they'll be bobbing around.
- Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn't look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.
- When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.
- Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.
Nutrition Facts : Calories 557 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 4.1 milligram of sodium
CONGEE
Congee, a Chinese rice porridge, will make any cold winter's day warm and welcoming. This recipe, also known as 'jook', was inspired by my Grandmother's frequent preparation of this dish. You will enjoy congee's unique velvety and savory taste.
Provided by Mark Miller
Categories World Cuisine Recipes Asian Chinese
Time 3h35m
Yield 6
Number Of Ingredients 15
Steps:
- Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
- Stir fish into congee and simmer until cooked through, about 10 minutes.
- Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 28.3 g, Cholesterol 25.4 mg, Fat 2.9 g, Fiber 1 g, Protein 15.1 g, SaturatedFat 0.6 g, Sodium 1430.7 mg, Sugar 1.2 g
CONGEE WITH CHINESE CRULLERS & SAUTEED GREENS
Congee is a porridge that's essentially just made of extremely saturated rice-it's the ultimate form of comfort. It's often served with Chinese crullers, which aren't too sweet, and I love the texture that they add.
Provided by Molly Yeh
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Heat a drizzle of oil in a large pot over medium heat. Sweat the shallot and ginger, stirring, until fragrant, 1 to 2 minutes. Add the rice and broth. Bring to a boil, then turn down to a simmer and cover. Cook until the rice has broken down and the mixture is thick and porridge-like, about 1 hour. Stir with a rubber spatula occasionally so the bottom doesn't stick. Remove the ginger and season to taste.
- Divide the congee into bowls. Top with a pile of Sauteed Greens (recipe follows), a drizzle of toasted sesame oil, a drizzle of sriracha and a couple turns of black pepper. Serve with Crullers (recipe follows) on the side.
- Whisk together the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer or a large mixing bowl. Add the buttermilk, coconut oil and egg and knead with the dough hook for 7 to 10 minutes until the dough is smooth and elastic. Wrap with plastic and allow to rest in the refrigerator for 3 hours.
- Remove the dough from the refrigerator 1 hour before ready to use and allow to come to room temperature.
- Heat the neutral oil in a heavy bottomed pot to 375 degrees F.
- Roll out the dough on a lightly floured surface into a 20-by-6-inch rectangle that is about 1/4-inch thick. Cut into 12 vertical strips just over an inch wide, then cut each strip in half horizontally. Layer one half on top of the other and using a chopstick, press down in the center to adhere. Cover with plastic while you shape the others.
- When the oil is up to temperature, take one piece of dough and, holding both ends, stretch gently to triple the length (it should stretch very easily). Drop in the oil and fry for 30 seconds to 1 minute per side, or until lightly golden and puffy, gently turning with a spider. Remove to a rack and repeat in batches of 2 or 3, allowing oil to come back to temperature between each batch.
- Heat the oil in a large skillet or wok over medium heat. Add the dried chili peppers and garlic and toss around, cooking until fragrant and lightly toasty, 1 to 2 minutes. Add the mustard greens, a big pinch of salt and a couple turns of black pepper and cook for 4 to 5 minutes or until wilted, tender, and bright green. Add the sesame oil, rice vinegar and sesame seeds. Toss to combine.
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.
Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 365 mg, Sugar 0 g, Fat 1 g, ServingSize 6 (1-cup) servings, UnsaturatedFat 0 g
More about "congee food"
BASIC CHINESE CONGEE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (7)Category Porridge
- In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
- Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve the congee hot.
HOW TO MAKE CONGEE (RICE PORRIDGE) | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (3)Total Time 1 hr 10 minsCategory StapleCalories 509 per serving
- Wash the rice in advance and then soak with clean water for 30 minutes. Mix with 1/2 tablespoon of vegetable cooking oil or sesame oil. Set aside for 15 minutes. You can freeze the rice in the previous day.
- Bring the water to a boiling in a pot and then add the soaked rice. Heat until boiling again and slow down the fire and continue cooking for 30 minutes.
- If you want the rice to be well broken, stir the porridge during cooking in one direction in the last 5 minutes.
SEAFOOD CONGEE (海鲜粥) - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (4)Total Time 1 hr 30 minsCategory Soups And StocksCalories 200 per serving
- Rinse the shrimp under cold water, and remove the heads (don’t throw them away though). To clean the shrimp, cut open the back shell using kitchen shears to de-vein. Pat the shrimp dry with paper towels and set aside both the shrimp and the heads in the refrigerator.
- For the crab, lift off the top shell of each crab and rinse clean using Bill’s detailed cleaning instructions in our recipe for Cantonese-style Scallion Ginger Crab for reference. Cut the cleaned crab into 4-6 pieces, and set aside in the refrigerator.
- Now we’re ready to begin cooking! Heat the oil in a thick-bottomed soup pot over medium heat. Stir-fry the shrimp heads along with half of the julienned ginger for a couple of minutes, until they turn crispy and the oil turns a deep red color. Then add in the water, and bring it to a boil. Turn down the heat to medium low, and simmer for 10 minutes. After 10 minutes, turn off the heat, and scoop out/discard the shrimp heads.
- Next, add the frozen white rice and Shaoxing wine, bring to a boil again, and cook for 15 minutes over medium heat. The congee should be bubbling gently. Remember to stir from the bottom periodically to prevent the rice from sticking. After 15 minutes, add in the cleaned shrimp and crab. Stir, cover, and cook for another 10 minutes--until the shrimp and crab are cooked through.
BASIC CONGEE RECIPE - CHINESE RICE PORRIDGE (JOOK/粥 ...
From healthynibblesandbits.com
5/5 (28)Total Time 1 hr 50 minsCategory Asian FoodCalories 286 per serving
- Rinse the dried shrimp and dried scallops with water. Then, place them in a bowl and soak with 2/3 cup of water for 30 minutes. The shrimp and scallops should have plumped up a little. You can drain the water once you’re done soaking or save it. I usually save the water and use it to cook the porridge.
- Heat the oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for 30 seconds, until they start to become fragrant. Add the rehydrated shrimp and scallops to the pot. Use the tip of a wooden spoon or spatula to break the scallops apart. This does not need to be too precise. Add the mushrooms and rice, and sauté for another minute.
- Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally.
20-MINUTE CONGEE (皮蛋瘦肉粥) - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (67)Total Time 30 minsCategory Soups And StocksCalories 131 per serving
- Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. Leave it in the freezer for at least 8 hours.
- Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes.
- Meanwhile, in a medium pot, bring 7 cups of water to a boil. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 15 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.
- While that’s cooking, dice the thousand year-old egg and set it aside. Very thinly julienne the ginger. Don’t prepare this ahead of time, as we want the flavor of freshly cut ginger.
9 RECIPES FOR CONGEE, THE COZY PORRIDGE YOU ... - FOOD & …
From foodandwine.com
Estimated Reading Time 4 mins
- Kabocha Squash Congee. Sweet kabocha squash makes a terrific fall congee. Simple, light and satisfying, tender kabocha squash is a great finish off to a classic congee rice and ginger porridge.
- Kimchi Congee. Spicy kimchi, traditional Korean fermented vegetables, makes a great addition to the classic Chinese dish. HD-201311-r-kimchi-congee.jpg.
- Ginger Vegetable Congee. This light, healthy version can be made vegetarian by using vegetable stock. HD-201311-r-ginger-vegetable-congee.jpg.
- Shredded Ginger Chicken Congee. Try this delicious recipe for a new take on classic chicken soup. HD-201311-r-shredded-ginger-chicken-congee.jpg.
- Spicy Pork Shoulder Congee. Browned pork shoulder and spicy chile garlic sauce make this porridge extra hearty. HD-201311-r-spicy-pork-shoulder-congee.jpg.
- Bacon and Onion Congee. Smoky bacon and sautéed onions give this congee fantastic flavor. HD-201311-r-bacon-onion-congee.jpg.
- Slow Cooker Rice Congee with Chicken. Top this delicious soup with roasted peanuts and slices of Chinese sausage.
- Garlic Beef and Onion Congee. For a savory porridge, add hearty ground beef flavored with garlic and fresh ginger. HD-201311-r-garlic-beef-onion-congee.jpg.
- Rice Congee with Pork Meatballs (Khao Dtom Moo Saap) Chef James Syhabout serves his soothing congee with meatballs flavored simply with fish and soy sauce.
CHICKEN CONGEE (鸡粥) - MADE WITH LAU
From madewithlau.com
5/5 (552)Category Soup
- Start boiling water. Chop ginger into thin slices, and then into thin strips. Chop a few strands of cilantro and green onion into small pieces.
- Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice. It's important not to add the rice before the pot starts boiling.
RICE CONGEE SOUP (JOOK) RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 207 per servingServings 6
- Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
- Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.
CONGEE VS PORRIDGE – 5 KEY DIFFERENCES | FOOD PLATINUM
From foodplatinum.com
- Congee is from China, Porridge is from Italy. People who don’t know about congee and porridge may think that congee and porridge are the same food from the same country just a different type.
- Congee uses rice, porridge uses oatmeal. The main ingredient of congee is rice while the main ingredient of porridge is oatmeal. Asian including Chinese loves rice.
- Congee is savory, porridge is sweet. Congee is mainly served as a savory meal while porridge is mainly served as a sweet meal.But people have done some modification that porridge served can be served as a savory meal too.
- Congee is thinner and less starchy than porridge. Congee has a characteristic of soft and light meal compared to porridge that is dense and filling.Porridge main ingredient is oatmeal which we all know, oatmeal is starchy and people tend to fill up quickly if they it food with a lot of starch.
- Congee is served hot, porridge is flexible. Congee must be served as a hot meal whereas porridge can be served both hot or cold meal. Congee is type of rice porridge from China.
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