Congee | Rice Porridge

Summer is just around the corner and a week ago, the weather was very hot then all of the sudden the temperature just drop and now we are down to the lows 70s. I don’t mind it at all. As a matter of fact I prefer the temperature in the 70s over temp in the 90s; well unless I plan to go to the beach or something. It’s just weird.

With this cool temperature comes my craving for some hot and hearty Congee also known as Rice Porridge Soup.  I think it’s an Asian comfort food similar to the American Chicken Noodle Soup that many crave on a cold winter day or when you are not feeling well. Many Asian countries has it’s own version of Congee. It can be dress up in so many different ways. This one I made last night is a Shredded Chicken and Shrimp Congee.

While you can cook everything in one single pot, this method is convenience when you are expecting leftovers or each person has their own consistency preference. If you have left over stock you can always ladle over cooked rice or porridge the next time around. The congee remains fresh and you can vary the toppings.

I’ve also made a video tutorial for those who are interested in seeing how I made my Congee.

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Ingredients
1 cup rice
6 cups of water

Stock
1 Cornish chicken
1 medium onion
¼ cabbage
1 tablespoon coriander seeds
1 tablespoons whole peppercorns
1 tablespoon sugar
1 teaspoon salt
2 chicken bouillon cube
5 cloves of garlic, peeled
10 cups of water

Optional toppings
shredded chicken (meat after making stock)
cooked shrimp
ground pork, cooked
cilantro, chopped
green onions, sliced
ginger, cut into thin matchsticks
fried garlic

Method:
Add 1 cup of rice to 6 cups of boiling water. Stir well and often so the rice doesn’t stick to the bottom. If it get’s too thick add more water and continue to stir until you get your prefer consistency.

In the meantime make the stock with all the ingredients. Add more water if needed to cover the chicken. Cook for about 25 minutes and remove from the stock. To check if the chicken is cook insert a fork and quickly remove. If the liquid runs clear then it is cooked, otherwise allow to cook a little bit longer.

Reduce the heat and allow the remainder of the stock to simmer.

Once the chicken is cooled to the touch separate the meat and discard the bone. Shred the meat into pieces with your hands.

Now it’s time to assemble your bowl of congee. Ladle a scoop of rice into a bowl. Add stock to your desire consistency. Top with your favorite toppings and enjoy hot.