HOW TO MAKE CONGEE IN A RICE COOKER RECIPES

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EASY RICE CONGEE RECIPE - FOOD.COM



Easy Rice Congee Recipe - Food.com image

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

1/2 cup rice (not quick-cooking)
3 -4 cups water (may use chicken/vege broth)
2 pieces boneless skinless chicken breasts, cut to thin slices
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 dash black pepper (according to your taste)
6 pieces shiitake mushrooms, julienned
2 tablespoons scallions, chopped
sesame oil
black pepper or white pepper

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

RICE COOKER CONGEE | FRESHNESS



Rice Cooker Congee | FreshNess image

Here’s an easy way to make congee using a rice cooker – there’s nothing easier than throwing everything into a pot a clicking a button, especially when you’re hurting. Stirring is important here, but overall, this is convenience cooking that will hopefully help you through the rest of the chilly days to come.

Provided by ness

Categories     Breakfast    Main Course    Soup

Yield 4

Number Of Ingredients 12

1 cup jasmine rice (uncooked)
8 cups water or chicken stock
1 1/2 tablespoon minced ginger
1 1/2 tablespoon minced garlic
1 1/2 tablespoon gluten-free oyster sauce (or fish sauce)
1 tablespoon gluten-free tamari soy sauce
6 ounces sliced fish (such as salmon)
6 ounces frozen seafood (such as shrimp, scallops, squid)
3 tablespoons fresh coriander chopped
3 tablespoons green onions (finely sliced)
White pepper to serve
Salt and pepper to taste

Steps:

  • Rinse rice in rice cooker pot, changing water 4 to 5 times. Add stock, ginger, garlic, oyster sauce, tamari sauce to pot and turn on rice cooker. Leave uncovered and stir occasionally for 45 minutes or until congee is smooth and no longer grainy. Add more water or chicken stock if necessary.
  • When congee is done, change setting to 'keep warm'. Add fish and seafood to rice cooker. Stir and cover for 5 minutes or until seafoods is cooked through. Add salt to taste and stir in cilantro. Garnish with green onions and serve with white pepper and tamari sauce.

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