Congee

Name: Congee
Yield: Serves 4
Cuisine: China
Ingredients: 200 g (7 oz) short-grain rice; 2.25 litres (9 cups) chicken stock or water; sesame oil, to taste; white pepper, to taste; light soy sauce, to taste; 3 spring onions (scallions), chopped; 1 handful coriander (cilantro), chopped; 30 g (1 oz) sliced pickled ginger; 4 tablespoons finely chopped preserved turnip; 4 tablespoons roasted peanuts; 2 one-thousand-year-old eggs, cut into slivers; 2 tablespoons sesame seeds, toasted

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Congee is eaten in China for breakfast or as an all day snack. Plain congee is served with lots of different condiments to sprinkle over it and often a fried dough stick. Fried dough sticks are available in Chinese shops and are sold as long thin sticks, best eaten fresh on the day they are made, or grilled until crisp again.

Ingredients

200 g (7 oz) short-grain rice
2.25 litres (9

Asia
China
Snack
Breakfast

Method

Put the rice in a bowl and, using your fingers as a rake, rinse under cold running water to remove any dust. Drain the rice in a colander. Place in a clay pot, casserole or saucepan and stir in the stock or water. Bring to the boil, then reduce the heat and simmer very gently, stirring occasionally, for 1¾–2 hours, or until it has a porridge-like texture an