Congee (粥 or 稀飯) is a classic Chinese breakfast dish. It is also a staple in many other countries including Burma Indonesia Japan and even parts of Europe. Congee is essentially a rice porridge made by boiling rice in lots of water until it breaks down into a pudding-like consistency.
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🍲 The Perfect Congee (鷄粥) | Saving My Dad's Recipe!
When made with water congee is very bland but there are many ways to add sweet or savory flavors. For a different base you can switch to beef chicken or vegetable broth (or use equal parts water and broth) and the rice will absorb that flavor as it cooks. You can also add seasonings like minced ginger and garlic and toppings like chicken or mushrooms. The flavor possibilities are limited only by your imagination and the ingredients in your kitchen. Congee is often served with Chinese crullers (youtiao 油條) and the fried dough is dipped into the congee.
Although congee is eaten by all members of the family it is most often served to children and the sick or convalescent as it is easy to digest. It is also incredibly economical: 3/4 cup of rice becomes 6 cups of porridge and is traditionally used to stretch rice when food is scarce.
The fir eats / Diana Chistruga
