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.
INGREDIENTS
- 120g white rice
- 30g glutinous rice
DIRECTIONS
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.
Heat 10g of cooking oil in a pot, then add 10g of diced fatty pork and stir-fry.
Add the julienned ginger and sliced garlic to the heated oil and stir-fry until fragrant.
Add the pork strips and stir-fry until they change color.
Then add 1000ml of water into the pan with the stir-fried ingredients.
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 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.
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.