There is nothing more satisfying than a bowl of hot congee on a cold fall/winter’s day. Growing up, my grandma and mom made the best Chinese congee and it tasted even better when you were sick. Nice and hot, a little salty, some veggies, with a seafood or meat preference. This is such a comfort food for many Chinese families and I am glad we can pass this recipe down to the generations to come. Maybe one day I’ll have the guts to try the recipe with the 100 year old egg.
This is a SUPER SIMPLE recipe that I finally got down. Before I always put too much or too little of something….one time it all just burnt. =T So..here we go…
Makes about 6 servings.
Prep: 10 min; 1 hr. cooking time
- 1.5 lb Chicken thighs (sliced into pieces, remove skin/fat)
- 6 cups of water
- 4 cups of chicken broth
- 1 cup long-grain rice
- 5 pieces fresh ginger (sliced with skin – 1″ pieces)
- 2 tsp salt
- sliced green onion (desired amount)
- white pepper, soy sauce, dried onion flakes, roasted salted peanuts, fish sauce (optional – for garnish)
- Using a large stock pot or Dutch oven, put in water, broth, chicken, rice, ginger, and salt and bring to boil over medium-high heat.
- After it’s boiling, reduce heat to medium low and stir occasionally until rice has completely broken down.
- After about an hour, the texture should be a bit creamy looking.
- Get some bowls ready to scoop out some congee and garish with green onion or your fav topping.
- Super simple huh? ENJOY and be HAPPY! =D