Congee is a Chinese rice porridge which can be made for breakfast, lunch or dinner.
It is a super affordable dish and, due to its water content, it is very difficult to over-eat!
If you're vegetarian, try serving the rice porridge with sautéed mushrooms instead of chicken, and swap the chicken bouillon out for a vegetable stock powder.
Enjoy!
Ingredients
Serves four
- 1 cup rice
- 300g chicken breast, thinly sliced
- 1 tbs oyster sauce
- 2 tsp cornstarch
- 1/2 tsp chicken bouillon, or chicken stock powder
- 2 tbs cold-pressed, extra virgin olive oil
- 1/2 cup coriander, roughly chopped
- 1 thumb ginger, finely sliced
- Salt, to taste
Method
Marinate the chicken in oyster sauce, cornstarch, chicken bouillon and oil. Leave for at least 2 mins
Wash rice thoroughly in water
Bring 8 cups of fresh water to the boil in a big pot
Pour rice into the boiling water and gently stir for 15 secs
Cover the pot and wait for it to boil again
Once boiling, partially open the lid and reduce to a medium heat. Leave for 25 mins. Do not stir the rice during this time
Whisk the rice for 2-3 mins, until it reaches a creamy consistency. You may need to cook it for 5-10 mins longer
Set the stove to a high heat, then add the chicken slowly in pieces, using chopsticks, over the course of 30-60 secs. Stir for 1-2 mins
Wait for the pot to boil, then check that the chicken is cooked through
Add ginger and salt, to taste
Garnish with coriander. Serve with seasonal sautéed vegetables!
I hope you've found this valuable!
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Until next time!
Chantelle x