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Congee Continued…

I had some feedback from a couple people regarding my congee post, so I thought I would add to it.  One of my friends aptly pointed out that I failed to give instructions on how to make congee if you do not possess a slow cooker.  SO, I thought I should post on how to make congee on the stove top.  A slow cooker is not necessary to make congee; I just love my slow cooker and use it because it makes my life easier.

Instead of using a slow cooker, grab a big soup pot.  Boil the rice and water (fill up the pot and leave some space so it won’t boil over) and once the water is boiling, throw in the ingredients.  Turn down the heat to a medium level and simmer for 2-3 hours.

Also, this recipe is easy to adapt for other sorts of congee.  If you like chicken, take some chicken pieces (doesn’t matter what cuts, congee is good for using up cheap cuts) and throw in some ginger root as well.  If you like beef, you can use that instead.  And if you like a bit of spice, add some pepper. (Thank you to my sister for mentioning chicken congee).  Fish congee is easy too: once the rice is done cooking, add pieces of fish fillet near the end (it doesn’t take long to cook fish) and flavour with some ginger and green onion.   If you had turkey, take the leftovers and use that (my favourite to have after Thanksgiving).

I hope that gives you some ideas to play with if you’re contemplating making congee.  It’s very easy to make: please let me know how it turns out if you do make some!

EM

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Pork Congee

For those of you unfamiliar with congee, it’s a rice porridge that is a popular Chinese dish.  Because I grew up with it and ate it on a fairly regular basis, I forget that sometimes the texture can be displeasing to others.  If you can get past it though, a wonderful world of different types of congee will be open to you.  Because the base of it is just rice and water, you can make congee with almost any type of meat you like.  I personally like pork, turkey, and fish most.  I also like the Hong Kong style mixed-seafood congee.  Best of all is when you have a fried Chinese Doughnut and dip it in the congee.  Chinese Doughnuts are long fried pieces of dough.  I have yet to discover how those are made.

Here is a recipe for pork congee that I use.  I use a slow cooker to cook it, and mine is a 5 quart size-made enough to last me for several days.

Ingredients

  • 2 pork chops
  • soy sauce
  • sesame oil
  • green onion for garnish
  • 2 cups rice
  • water
  • handful of dried oysters and dried scallops (available from china town, though you could probably skip it)

Slice up the pork chops into bite size pieces and marinade briefly in soy sauce and sesame oil (just enough to coat all pieces and really, I only marinate for five minutes).  Then take all ingredients except for the onion and throw it all into the slow cooker.  I filled my pot up almost to the top with water: make sure you leave some room so when it starts to boil it doesn’t boil over.  Set your slow cooker to high for 4 hours.  Easy and delicious.