breakfast: congee from china

 What is congee?

Congee is a porridge made from rice that’s cooked down with a large amount of water. It’s simmered for a long time to get a nice, velvety texture. Depending on personal preference, it can be thick and creamy or a thinner, more watery consistency. Congee is a breakfast food from China

In Chinese Congee can be eaten at any meal and occasion, but interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year.

INGREDIENTS

1 cup rice — any kind

6 cups chicken stock, vegetable stock, or water

Optional, for richer congee: leftover cooked chicken wings or bones from a roasted chicken, skin removed

OPTIONAL GARNISHES:

Soy sauce

Sesame oil

Thinly sliced green onions

Wilted greens

Soft- or hard-boiled egg

Leftover cooked chicken, pork, or beef

Fried garlic

Fried shallots

Pickled vegetables

INSTRUCTIONS

1. Rinse the rice: Place the rice in a large strainer or colander and rinse it under cool water. The water running through the rice will usually look milky at first, but will then become clearer. It's fine if there's still some haze in the water

2. Combine the rice and cooking liquid in the saucepan. If you're using any chicken bones, add them to the saucepan now.

3. Bring to a boil, then reduce to a simmer and partially cover.

4. Continue simmering for about 1 1/2 hours: Then, Stir the congee occasionally during cooking. If the porridge is getting a little stiff, or if you'd like a looser porridge, add more cooking liquid. The congee is ready when the rice is as soft and porridgy as you prefer.

5. If you used any chicken bones, pull them out of the congee. Shred the meat and stir it back into the congee.

6. Serve the congee: Ladle the congee into individual bowls and garnish with whatever toppings you llike

the link:link video