Congee is a cross between risotto and chicken noodle soup and it’s pure heaven when the weather is cold, or you’re cold, or you have a cold. It’s creamy and umami-yummy and seems to warm up all the nooks and crannies of your body.
When I made this on Cityline, Tracy revealed to me (backstage) that she really doesn’t like congee — it’s a textural thing for her. And I get that; I’m the same way with scrambled eggs (unless they’re cooked just so, it’s a hard no.) But if you like porridge and other creamy things, do try this.
There are a hundred ways to dress up a bowl of congee. But plain is wonderful– make sure to add the soy and sesame though–and if you’re under the weather it’s magically healing.
- ¾ cup short-grain white rice
- 6 cups water
- 4 cups chicken broth
- 5 slices fresh ginger
- Cooked, shredded chicken
- Green onions, thinly sliced
- Soy sauce
- Sesame oil
- Combine water, stock and rice in a large pot.
- Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, 60 to 75 min or until thick and creamy.
- Remove and discard ginger.
- Ladle into serving bowls and top with chicken, onions, a drizzle each of soy sauce and sesame oil.