HOW TO MAKE CONGEE SOUP RECIPES

RICE CONGEE SOUP (JOOK) RECIPE | MYRECIPES

Rice Congee Soup (Jook) Recipe | MyRecipes image

Creamy, slightly salty, and thick like porridge, jook is a popular Chinese breakfast. Rice congee is comfort food with a capital 'C.' It's one of recipe developer Fong-Torres favorites, great when the weather is cold. Make a pot of congee soup, and set out bowls of condiments (chopped onions, parsley, ginger, and soy sauce) so diners can season to taste.

Provided by Shirley Fong-Torres

Yield 6 servings (serving size: about 1 cup)

Number Of Ingredients 9

Ingredients

9 cups water
1 cup uncooked long-grain rice
2 teaspoons salt
1 fresh turkey wing (about 1 pound)
1 (1/2-inch) piece peeled fresh ginger (about 1/4 ounce)
Chopped green onions (optional)
Minced fresh parsley (optional)
Julienne-cut peeled fresh ginger (optional)
Low-sodium soy sauce (optional)

Steps:

Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.

Nutrition Facts : Calories 207 calories, CarbohydrateContent 24.7 g, CholesterolContent 33 mg, FatContent 5.3 g, FiberContent 0.4 g, ProteinContent 13.5 g, SaturatedFatContent 1.5 g, SodiumContent 809 mg

CHICKEN CONGEE RECIPE - NYT COOKING

Chicken Congee Recipe - NYT Cooking image

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.

Provided by Sara Bonisteel

Total Time 2 hours 15 minutes

Yield 3 to 4 servings

Number Of Ingredients 7

Ingredients

3/4 cup/150 grams sushi rice
2 1/2 quarts/2.5 liters chicken stock
Salt
Soy sauce, for serving
Thinly sliced spring onions or scallions, green parts only, for serving
Finely chopped fresh ginger, for serving
Sesame oil, for serving

Steps:

Rinse and drain the rice.
Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn’t stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

Nutrition Facts : @context http//schema.org, Calories 351, UnsaturatedFatContent 5 grams, CarbohydrateContent 51 grams, FatContent 7 grams, ProteinContent 18 grams, SaturatedFatContent 2 grams, SodiumContent 1482 milligrams, SugarContent 9 grams

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