Maybe we'll give it a try one day and let you know how that turns out! Seasoningĭon't skip on the soy sauce and the white pepper! It's the secret in making your congee more complex in flavor since it's such a basic recipe. If you're vegetarian, you can definitely try making it with some vegetable broth, although we've never tried ourselves.
One thing to note, most rice porridges are made with meat-based broth and have some kind of meat chunks in them. We used a store-bought chicken broth that we like, and it still does a good job with flavouring our porridge. No matter what kind of broth you use, make sure you use a good, tasty broth since all the flavours in the porridge basically comes from the broth. You can even make your own broth to make sure the flavours are just how you want them to be. You can easy use brown rice for a healthier alternative. However, keep in mind that short-grain to have more gluten, hence making the congee more thick in consistency. If you only have short-grain rice on hand, use that instead. We personally like to use long-grain rice, but there really isn't any specific rule. It's usually eaten for breakfast, but honestly, we eat it for any meal of the day, and can also be a side dish or a meal on it's own. It's easy on the stomach, and the thick creamy texture makes it very enjoyable to eat! Congee is also known as Jook, in Cantonese, or Xifan, in Mandarin. This dish is often eaten when you're feeling sick, or as a comfort food on a cold day, because it's usually made very plain. The consistency is similar to oatmeal, polenta, gruel, or grits. Congee is also referred to as soup or broth when cooked with plenty of water. The rice is cooked in water, or broth, for a very long time, breaking the grains and creating a thick, creamy porridge. White rice is the most common base though other grains can be used.
This is his personal recipe, and it's delicious! What is Congee (粥)Ĭongee is a rice porridge that has originated in China but since has been spread through many other Asian countries. However, after meeting Alvin, I discovered that people would actually make congee with broth (!!!). Growing up, we used to eat congee made just with water, and would eat it with very flavored food, such as pickled vegetables, pork floss, and century eggs. And with the right toppings, you'd be surprised of the flavours and textures that you can get from a simple bowl of rice porridge.
It brings back nostalgic memories of when we were kids and our parents would make us some warm rice porridge for breakfast or whenever we were sick. Our ultimate comfort food when we're sick is definitely congee!
0 kommentar(er)
