How to make congee in a few easy steps.
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How to make congee in a few easy steps.
1. Boil 2 cups of water or any type of clear stock or broth. Bring it to a rolling boil
2. Measure 1/4 cups of rice, wash it (or don’t, up to you)
3. Add rice to the boiling liquid, cover and turn down heat to medium low
4. Boil for 25 min, stirring occasionally to make sure rice doesn’t stick to the pot
5. Take a whisk, whisk the rice vigorously until grains break
6. Add salt, pepper, soy sauce, any seasoning and toppings you want -
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