EASY CONGEE RECIPES
EASY RICE CONGEE RECIPE - FOOD.COM
Very easy and delicious one-pot-meal. May substitute chicken with other meat e.g. pork/beef. Stirring is important, to achieve smooth congee. NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth.
Total Time 1 hours 35 minutes
Prep Time 5 minutes
Cook Time 1 hours 30 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
- Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
- Add more water/broth if necessary (for both methods)
- Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
Nutrition Facts : Calories 112.7, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 383.8, CarbohydrateContent 24.3, FiberContent 1.6, SugarContent 0.9, ProteinContent 3.2
CONGEE RECIPE | ALLRECIPES
Congee, a Chinese rice porridge, will make any cold winter's day warm and welcoming. This recipe, also known as 'jook', was inspired by my Grandmother's frequent preparation of this dish. You will enjoy congee's unique velvety and savory taste.
Provided by Mark Miller
Categories World Cuisine Asian Chinese
Total Time 3 hours 35 minutes
Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
- Stir fish into congee and simmer until cooked through, about 10 minutes.
- Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
Nutrition Facts : Calories 204.8 calories, CarbohydrateContent 28.3 g, CholesterolContent 25.4 mg, FatContent 2.9 g, FiberContent 1 g, ProteinContent 15.1 g, SaturatedFatContent 0.6 g, SodiumContent 1430.7 mg, SugarContent 1.2 g
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From purewow.com
Reviews 3.0
Total Time 30 minutes
Calories 587 calories per serving
Reviews 3.0
Total Time 30 minutes
Calories 587 calories per serving
- 1. Place the rice in a medium bowl and add water to cover by at least 2 inches. Cover with a kitchen towel and leave to soak overnight. Rinse and drain well, then divide the rice between two small freezer bags. Label and seal, then place in the freezer. Freeze at least overnight or for up to six months. 2. Remove the rice from one bag, place it in a saucepan and add 4 cups of the broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Season with salt and continue cooking until the rice has broken down into a viscous texture, 20 to 30 minutes, adding more broth to thin it if you like (it will thicken upon cooling). Serve hot topped with your choice of garnishes.
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CHICKEN CONGEE RECIPE - NYT COOKING
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 15 minutes
Cuisine chinese
Calories 351 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 15 minutes
Cuisine chinese
Calories 351 per serving
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
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QUICK CONGEE RECIPE - PUREWOW
From purewow.com
Reviews 3.0
Total Time 30 minutes
Calories 587 calories per serving
Reviews 3.0
Total Time 30 minutes
Calories 587 calories per serving
- 1. Place the rice in a medium bowl and add water to cover by at least 2 inches. Cover with a kitchen towel and leave to soak overnight. Rinse and drain well, then divide the rice between two small freezer bags. Label and seal, then place in the freezer. Freeze at least overnight or for up to six months. 2. Remove the rice from one bag, place it in a saucepan and add 4 cups of the broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Season with salt and continue cooking until the rice has broken down into a viscous texture, 20 to 30 minutes, adding more broth to thin it if you like (it will thicken upon cooling). Serve hot topped with your choice of garnishes.
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Reviews 5
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Reviews 5
Total Time 60 minutes
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