🍲 Chinese Rice Porridge (Congee)

Name: Chinese Rice Porridge (Congee)
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

Rice & Grains · 9 ingredients · 4 steps

Congee is a type of rice porridge eaten across Asia. It may also be called juk, zhou, ganji, or other similar variations.

serves 42

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

Base

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

Garnish

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.

Where this came from. Adapted from Chinese Rice Porridge (Congee) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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