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.

2 Reviews
2 Comments
POSTED:23/07/2024
Level:Medium
Yield:1-2 servings
Total:45 min
(includes chilling time)
Active:5 min

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.

Prep lean pork, ginger, garlic, green onion, and century eggs for recipe.

STEP 2

Heat 10g of cooking oil in a pot, then add 10g of diced fatty pork and stir-fry.

Heat cooking oil, add diced fatty pork and stir-fry in pot.

STEP 3

Add the julienned ginger and sliced garlic to the heated oil and stir-fry until fragrant.

Add julienned ginger and sliced garlic to hot oil, stir-fry for fragrance.

STEP 4

Add the pork strips and stir-fry until they change color.

Stir-fry pork strips until color changes.

STEP 5

Then add 1000ml of water into the pan with the stir-fried ingredients.

Add 1000ml water to the pan with 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.

Cook white and glutinous rice in simmering water for congee; stir occasionally to prevent sticking.

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.

Cook rice until soft, add century eggs, oyster sauce, chicken bouillon, and salt; stir well. Cook for 5 mins.

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.

Cover and let congee sit for 5 minutes after cooking for thicker consistency. Add green onions before serving.

Recipe analyzer

  • Recipes: Congee Recipe Breakfast
  • Main Ingredients:5
  • Servings per recipe:1
  • Servings size:348 g
Nutritional Summary of Recipe
Amount per 348 g= 1 serving(s)
  • Energy (calories):911 kcal
    42%
  • Protein:49.44 g
    91%
  • Fat:21.36 g Why gray?
    44%
  • Carbohydrates:123.15 g
    50%
Calorie breakdown
  • Protein: 23%
    208 kcal
  • Fat: 21%
    192 kcal
  • Carbohydrates: 56%
    512 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
18:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

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.

2 REVIEWS

Review
Your rating:
GourmetGrubGalleryOctober 01, 2024

Can I use a slow cooker to make the congee?
reply:
October 03, 2024
Yes, a slow cooker can evenly heat the congee and maintain its temperature.
PatriciaJuly 25, 2024

Can I make porridge with overnight rice?
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