Chinese Congee/Porridge

When I was living in Beijing, I used to have Porridge/Congee for my weekend breakfast, usually I like to order the thousand-egg congee at the Chinese restaurant. I know that many of westerners are not used to this kind of dish, because in western countries porridge/congee is supposed to be sweet and made from oatmeal. As I was asked to make Chinese breakfast for Sunday by our German couple’s friends, so I made the classic congee. Instead of using thousand-egg, I used many different garnish that they can choose from, like chinese pickles, tea eggs, chopped ginger, chopped spring onion, and shiitake mushroom.

This congee is also perfect for any weather, when you are sick, or when you are homesick like me. This congee is also different from the Indonesian style, which I will make it in the future. For now, try this delicious and simple Chinese congee, and enjoy cooking…. 🙂

IMG_4972.JPG

Total time: 1 hour

Serving: 4


INGREDIENTS

1 cup               rice (any rice will work)

10-12 cups      water

 

For seasoned congee (optional)

100 gr              minced pork

½ tsp               sesame oil

1 tsp                chicken powder

½ tsp               salt

½ tsp               ground white pepper

 

GARNISH

Chopped ginger

Chopped spring onion

Sliced shiitake mushrom

Chinese pickles

Tea eggs


DIRECTION

  • Wash the rice two to three times with cold water until the water is clear.
  • Soak the rice in the water for about 30 minutes before cooking.DSC02429.JPG
  • Cook the rice in a pot with about 10 cups of water on medium heat for about 20-30 minutes. It is important to stir every now and then so the congee does not stick to the pot. Add the water gradually if you think the consistency is too thick. The texture of the congee should not be too runny but also should not look like rice; it should have a little slimy feeling.DSC02443.JPG
  • You can serve it plain or season it. Throw in all the ingredients for seasonings.DSC02447.JPG
  • Stir for about 5 minutes until the minced pork is cooked and other ingredients are well incorporated.
  • Serve with your favorite garnish.IMG_4972.JPG

 

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Author: Dewi

Hello there! If you are stopping by this page, you are probably searching for easy Asian home-cook meal inspirations that are uncomplicated, quick, budget-friendly, and still tasty and delishhh….. That’s what I am going to share in this blog. I am not a chef, I cook because I love it and I enjoy it. To give you a little background of who I am…. My name is Dewi, a self-made home-cook who enjoys filling her kitchen in with tasty and delicious of Asian food. I was born and grew up in Jakarta, Indonesia where I have never learned how to cook (except frying an egg or two, add soy sauce, and eat it with rice) and never thought I would have to cook ever in my life. Because my mom, who was (still is) the “family chef” had never encouraged the children to be involved in the kitchen. So, my passion for food and cooking came later on when I went abroad. In 2006, I moved to Beijing, China where I lived for a good 9 years. I occasionally cooked as I preferred to eat out or to order in, for a simple reason, it’s convenient and affordable (back then). My cooking journey became more apparent in 2015 when I decided to move to Germany. Eating out, especially for Asian food is expensive and not authentic. The selection of Asian restaurants is limited and because of the high price, it would mean that I would have to burn a hole in my pocket if I want to do it often. So now that I have a small family (my husband, my son, and I), I cook not only for myself but also for them. I like to try new things like occasional baking or non-Asian food. For that being said, I want to share my cooking journey with you and hope that you can find new food inspirations that you can do yourself at home, either for yourself or your family, it doesn’t have to be complicated. Happy cooking! =) Xoxo Dewi

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