Is there anything as comforting as a hot, steamy bowl of soup? What if you could have that for breakfast on a rainy day? Congee is a rice porridge that was originated in China, but is popular in all Asian countries. This dish is usually paired with boiled eggs, and fried bread sticks called youtiao. The best thing about this recipe is that you can dump all of the ingredients in a rice cooker, and just let it cook there – but for this recipe, we use the traditional method, which is sautéing the rice in fragrant oil before simmering it into a thick consistency. Doing this makes the rice much more flavorful, and distributes the notes of garlic and ginger in every spoonful. Traditionally, this is made with water – but using chicken stock is something you can do to add more flavor. To season this dish, fish sauce is required. This sauce may sound unusual, but it is used in many Asian dishes to make your meal taste better and more authentic. Congee is easy to prepare, and can even calm a weak stomach after being sick. This is the Chinese version of Chicken Noodle Soup!
Serving Size: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
•½ lb. shredded cooked chicken breast
•3-4 cups chicken stock
•2 Tbsp. vegetable oil
•5 pieces shiitake mushrooms, julienned
•½ cup white rice
•1 Tbsp. minced garlic
•1 Tbsp. minced ginger
•4 Tbsp. fish sauce
•Black pepper, to taste
1.In a medium stock pot, heat up the vegetable oil over medium-high heat. Sauté the garlic and ginger until fragrant, and add the white rice. Stir until all the rice is coated with the ginger and garlic oil. Add in the shredded chicken breast, mushrooms, and stock. Turn down heat to low and let simmer for 15-20 minutes or until the rice has absorbed most of the liquid – make sure to stir occasionally as you want a smooth consistency.
2.Once cooked, add in the fish sauce and pepper. Adjust to your liking. Garnish with thinly sliced scallions, and sesame oil.