Chinese Rice Porridge (Congee)
Congee is a type of rice porridge eaten across Asia. It may also be called juk, zhou, ganji, or other similar variations.
Source and licence
"Chinese Rice Porridge (Congee)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chinese_Rice_Porridge_(Congee), revision 4529118), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chinese_Rice_Porridge_(Congee)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4529118
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 220 g (7.75 oz) round rice, washed and drained
- 2.5 L (10 ½ cups) water or chicken broth
- Light soy sauce, to personal preference
- Sesame oil, to personal preference
- White pepper, to personal preference
- 3 spring onions, chopped
- 4 tbsp freshly-chopped coriander leaves
- 2 tbsp toasted sesame seeds
- 30 g (1 oz) sliced ginger
Method
- Put the rice in a pan and add the bouillon or water. Bring to a boil.
- Turn down the heat and leave over low heat for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash.
- Add soy sauce and sesame oil and flavor with white pepper.
- Finally, add the toppings according to personal preference.