How to make congee in a few easy steps.
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That’s Cantonese congee. The rice grains are ‘broken’ and the congee is ‘creamier’.
To up your congee game, get dried mushrooms from an East Asian market. Soak for 4 hours (without washing). add the mushroom water, and slice the mushrooms, and add to the congee in place of the broth / stock / water.
As long as you keep a 1:8 rice to water ratio you’ll be on the right path.
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To make a chiu chow / Teochew congee, do 1:10 with rice and plain water
Do not season the water
Do not break the rice
Boil for 25 min
Eat with at least 3 very tasty sides (preserved vegetables, fermented bean curd, and steamed fish would be classic Teochew style lunch)
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M.S. Bellows, Jr.replied to Adrianna Tan on last edited by
@skinnylatte How is that different from just "rice"?
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Adrianna Tanreplied to M.S. Bellows on last edited by [email protected]
@msbellows the Cantonese style: rice is broken, it’s creamy, almost like a cream of wheat. It usually comes with a standard set of flavors and ingredients; but much more freestyle at home. Teochew style is more rice soup, but the style (what you eat it with) makes it a very distinctive dish on its own.
If you asked for just rice, you would get just plain cooked rice. This is about manipulating and stretching rice to go even further
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@skinnylatte made this for lunch today, half chicken stock half water along with some chicken drumettes quickly sauteed in sesame oil.
That was very satisfying. Thanks. -
@Flux yay!
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@skinnylatte Soaking some mushrooms right now...
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@technicat nice! I also love adding a bit of oolong or black tea into any congee or soup I make with mushroom water
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@skinnylatte Thank you for this! I just tried it out, and though I'm not sure my result entirely qualified as 'congee', it was very edible. Will def try again
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@conniptions add more salty things to it
