Congee Recipe Breakfast
Congee is a favorite breakfast among Chinese people. It's a thick porridge made from rice, millet, or corn, often cooked until it has a smooth texture. Congee comes in various flavors, ranging from rich and savory to light and refreshing, each with its own unique characteristics. For those who are tired of having bread for breakfast, trying congee might be a delightful change.
There are many varieties of congee that can be paired with different ingredients to create various flavors. Some are sweet, while others are savory. Personally, I prefer savory congee, and I'd like to introduce a type that I really enjoy: Century Egg and Lean Pork Congee. If you're interested, you can learn how to make it.
1.About congee:
Congee is a dish made by boiling rice with a large amount of water until it forms a thick porridge-like consistency. It can be cooked for a longer time to achieve a thicker texture, or for a shorter time if a more soupy consistency is preferred. Additionally, you can customize congee by adding various ingredients to create different styles.
Here, I've added century eggs and lean pork. Of course, if you don't like these ingredients, you can replace them with others when the recipe calls for lean pork and century eggs.
2.Tools to be used:
The most common tools needed to cook congee are a rice cooker and a clay pot. These tools are suitable for home use as they provide stable heating, ensuring the congee has the desired texture and retains its nutritional value.
I'm using a clay pot here because clay pots conduct heat more slowly compared to metal pots. This helps maintain the congee at a simmering state without causing rapid evaporation of water. As a result, I can cook the congee for a longer time without reducing the water content in the pot.
3.Rice for cooking congee:
I primarily use regular white rice and glutinous rice. These are typically available at Asian supermarkets.
Rice: also known as japonica rice or polished rice, has a semi-transparent oval or elliptical appearance. It is the preferred ingredient for cooking congee.
Glutinous rice: Another type of rice commonly used for cooking congee, it has a sticky and chewy texture and is rich in nutrients.
4.How long to cook congee in a clay pot:
After the water boils in the clay pot, add the rice. Cook until the rice becomes slightly thick and sticky, then add the ingredients and seasonings. Generally, it takes about 25 minutes to cook, resulting in a delicious congee. After cooking, let it sit covered for about 5 minutes before serving, which enhances the flavor. The exact cooking time for congee in a clay pot can vary depending on personal preference.
5.Preparation of ingredients:
Lean pork: Start by slicing the lean pork into thin slices, then cut these slices into shorter, fine strips. Next, sauté ginger julienne and garlic slices until fragrant, then stir-fry the pork strips until cooked. Set them aside for later use.
Century egg, also known as preserved egg or hundred-year egg, is typically made from duck eggs, though chicken eggs are also used in some regions. It's usually added to congee when it has thickened to preserve the unique flavor of the century egg. To prepare it, peel the century egg and cut it into small cubes. If you find it difficult to cut, you can precook it for a few minutes to make it easier to slice.
Both century eggs and lean pork can generally be purchased at Asian supermarkets or online (e.g., Amazon).
With this knowledge, I believe everyone can quickly make an authentic Century Egg and Lean Pork Congee. You can also adjust the seasoning amounts and vary the additional ingredients based on your taste preferences. Now, let's get started and make it together!
INGREDIENTS
MAIN INGREDIENTS
- 120g white rice
- 30g glutinous rice
ACCESSORIES
- 2 century eggs
- 100g lean pork
- 10g diced fatty pork
SEASONINGS
- 10g light soy sauce
- 3g salt
- 10g ginger
- 1000ml water
- 10g cooking oil
- 10g oyster sauce
- 2g chicken bouillon
- 5g green onion
- 10g garlic
DIRECTIONS
STEP 1
Prepare the ingredients. Slice 100g of lean pork into thin strips and set aside. Chop 10g of ginger, 10g of garlic, and 5g of green onion, and set aside. Wash and dice 2 century eggs and set them aside.
STEP 2
Heat 10g of cooking oil in a pot, then add 10g of diced fatty pork and stir-fry.
STEP 3
Add the julienned ginger and sliced garlic to the heated oil and stir-fry until fragrant.
STEP 4
Add the pork strips and stir-fry until they change color.
STEP 5
Then add 1000ml of water into the pan with the stir-fried ingredients.
STEP 6
Once the water boils, add 120g of white rice and 30g of glutinous rice to the pot. Reduce the heat to low and simmer for 20 minutes.
Tip:
When cooking congee, you can place a spoon in the pot and stir occasionally while cooking. This prevents the congee from sticking to the bottom of the pot and helps to achieve a thicker consistency.
STEP 7
Cook until the rice becomes soft, mushy, and thickened. Then add the diced century eggs, 10g of oyster sauce, 2g of chicken bouillon, and 3g of salt. Stir well to combine, then continue cooking for another five minutes.
STEP 8
After cooking, you can turn off the heat, cover the pot with a lid, and let it sit for 5 minutes. Sprinkle with chopped green onions before serving.
Tip:
Letting the congee sit covered for a few minutes after cooking helps it become thicker and more flavorful. If you prefer a less thick congee, you can adjust the cooking time according to your preference.
Recipe analyzer
- Recipes: Congee Recipe Breakfast
- Main Ingredients:5
- Servings per recipe:1
- Servings size:348 g
-
Energy (calories):911 kcal
-
Protein:49.44 g
-
Fat:21.36 g
Why gray?
-
Carbohydrates:123.15 g
-
Protein: 23%208 kcal
-
Fat: 21%192 kcal
-
Carbohydrates: 56%512 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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