HOW TO MAKE RICE PORRIDGE RECIPES

Name: How to Make Congee (Rice Porridge)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup rice; 10-12 cups water ( ,or stock); chopped scallion for serving; chopped Zha Cai for serving; 1 century egg ( ,chopped); 1/2 cup pork slices ( ,marinate with a small pinch of salt and pepper); 1/2 tbsp. cooking wine; 1 tsp. cornstarch; 1 thumb ginger ( ,shredded); 1 tsp. salt; 1/2 tsp. white pepper

HOW TO MAKE CONGEE (RICE PORRIDGE) | CHINA SICHUAN FOOD

How to Make Congee (Rice Porridge) | China Sichuan Food image

Popular Chinese dim sum style congee

Provided by Elaine

Categories staple

Total Time 70 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 11

Ingredients

1 cup rice
10-12 cups water ( ,or stock)
chopped scallion for serving
chopped Zha Cai for serving
1 century egg ( ,chopped)
1/2 cup pork slices ( ,marinate with a small pinch of salt and pepper)
1/2 tbsp. cooking wine
1 tsp. cornstarch
1 thumb ginger ( ,shredded)
1 tsp. salt
1/2 tsp. white pepper

Steps:

Wash the rice in advance and then soak with clean water for 30 minutes. Mix with 1/2 tablespoon of vegetable cooking oil or sesame oil. Set aside for 15 minutes. You can freeze the rice in the previous day.
Bring the water to a boiling in a pot and then add the soaked rice. Heat until boiling again and slow down the fire and continue cooking for 30 minutes.
If you want the rice to be well broken, stir the porridge during cooking in one direction in the last 5 minutes.
For savory congee

Nutrition Facts : Calories 509 kcal, CarbohydrateContent 77 g, ProteinContent 15 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 30 mg, SodiumContent 1048 mg, FiberContent 1 g, ServingSize 1 serving

CHAO GA - VIETNAMESE RICE PORRIDGE RECIPE - FOOD.COM

Chao Ga - Vietnamese Rice Porridge Recipe - Food.com image

My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. It's a thick rice soup. The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. It's a great way to use leftover chicken, and sometimes I poach an egg on top after the rice has cooked to have more of a comforting feel. Sometimes you need to add more chicken stock to keep it soupy, so I check it a couple times while cooking. You can garnished with a couple of sliced Polygonum leaves, but I don't have them so I skip that part.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

6 cups water
6 cups chicken stock
1/2 cup glutinous rice
2 cups long grain rice
1 -2 cup chicken meat, shredded
3 tablespoons fish sauce
1 teaspoon sugar
1 tablespoon poultry seasoning
2 -4 eggs, depending on desired servings (optional)
2 tablespoons sliced mushrooms (optional)
1 teaspoon white pepper (black works also)
2 scallions or 2 green onions, sliced thin

Steps:

Place rice and glutinous rice in a large pot with water and stock.
Bring to boil then lower heat, cover and simmer, stirring occasionally.
Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
Stir Gently.
If desired, to Poach eggs: add to top of the mixture and cover.
Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
Spoon porridge into individual serving bowls.
Garnish with spring onion.
Sprinkle with pepper.

Nutrition Facts : Calories 284.6, FatContent 2.6, SaturatedFatContent 0.7, CholesterolContent 5.4, SodiumContent 785.9, CarbohydrateContent 54.4, FiberContent 1.2, SugarContent 3.8, ProteinContent 9.1

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