Some of the nicer rice cookers have a porridge setting which makes congee EASY PEASY to make. I do 1 cup rice (soaked in water for an hour) to 4 cups liquid and usually split between water and chicken broth with slices of ginger and lemon peel thrown in to amp up the flavor.
Tip for anyone that has a japanese rice cooker like I do. (I've tried all stock and thought it was too rich.) Also, I once forgot to freeze the rice ahead of time and froze it for only 1 hour-and it still cooked up super fast.
#CONJI BEANS FULL#
After making it a few times, I decided I like it best by doubling the amount of the pork mixture and using half chicken stock/half water instead of the full 7 cups of water. I tried doubling the pork and mushrooms but found it was too much pork. I love this dish! I bet it was used for kids with sick tummies because it is so soothing.I like spicing it up with some jalapeño and chili oil at the end. Making it again tonight & will try adding a bit of miso. I love it even more because there are always leftovers after initially serving my boyfriend & I. I top it all off with kimchi, sesame seeds, & sambal oelek. Instead of adding all 7 cups of water, do half water & half stock/broth.
Have made it twice now & after reading previous comments, I can agree that adding more pork (I usually do 1lb) & mushrooms (8-12oz) is a must. Torn nori also makes a tasty additional topping for your bowl. I also make mine with extra pork and mushrooms and I like to use dashi instead of water for some wonderful extra umami flavor. I rarely cook the same thing twice, but I keep thinking about this one so I probably will. I also doubled the pork (and the marinade), but otherwise followed the recipe. I don’t know why this is so good, but it is. I would consider adding more pork next time. There are only two of us who are going to eat it so we are looking forward to having it around for a couple of more days. We made it the long way without freezing the rice. The freezing of the rice makes it quite simple, and I agree with the other reviewers. Congee is very much a blank palate, and these ingredients go incredibly well together. This is a fantastic recipe, and super easy. I cooked it the long way, with about 3/4 chicken stock and chicken bone broth, and 1/4 water. I also added garlic to the marinade and used 8oz of pork and about 10 oz shitake and oyster mushrooms, and cooked them in half sesame oil, and half toasted sesame oil. Ground pork didn't sound too great to me, so I got a cheap pork tenderloin and sliced it thin. I don't usually alter recipes the first time making them, but in this case, it made sense. Go back and try it the way it was supposed to be made. To Anonymous who changed the recipe and then said it was a miss. It is also equally delicious with beef or extra-firm, crumbled, crispy tofu. When I'm pressed for time I just cook everything in one go and it is not the same. The key is to cook the various ingredients separately, as the recipe instructs. If I don't have it every week, there is a congee-shaped hole in my heart. I have made it every week (sometimes multiple times) since I discovered it. It is so comforting, nourishing, and flavorful. In the spring, dress a bowl up with green garlic oil and in the fall, Turkey Congee With Crispy Shiitake Mushrooms is a great way to use up the leftover turkey from your Thanksgiving meal.Įditor’s note: This recipe was originally published on January 19, 2020.ĭo not underestimate the simplicity of this recipe. But keep in mind, it’s not meant to be overwhelmingly flavorful but rather delicate, nourishing, and easy to digest, so be gentle but creative with your variations. You can replace that water with stock for another layer of flavor and experiment with the toppings congee is infinitely adaptable. If you don't have jasmine, reach for a short- or medium-grain white rice (like sushi rice), knowing you may have to adjust the cooking time and the amount of water. Since the heart of the dish is the rice, take care in choosing your grains. The frozen rice breaks down quickly, cutting your cooking time in half. So Betty Liu came up with a clever trick for this congee recipe: Rinse the rice and freeze it overnight. Cooked on a stovetop in water or broth until the rice breaks down and turns the liquid into a thick, creamy porridge, congee can take hours to prepare. Congee, a quintessential comfort food with many regional variations across China, is an ideal dish if you’re feeling under the weather or want to prepare a one-pot meal with leftovers that will never disappoint.
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