The family has been sick this week and I prepared some chicken congee for breakfast yesterday morning.
We topped it with soy sauce, some chili oil, mushrooms, green onion but didn’t have any of that today so I just did a few drops of soy sauce and 1/2 tsp chili oil crisp.
I want to incorporate this to be a regular breakfast for myself due to its many benefits. Drop your favourite toppings below 👇
Thank you!!! 🫶
A quick reminder to those viewing this post:
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.
Depends on my mood or if I’m sick. Congee brings out my Asian tastes buds.
Fermented tofu, salted duck eggs, pickled bamboo, kimchi, fried onions
When I’m really craving congee, I scrambled a raw egg in a bowl and pour the scalding congee in to cook it. A little bit of fish sauce, choice of protein, sesame oil, green onions and I call it a meal.
So easy but so satisfying! Thanks for sharing!
Can you share your method of making congee? It looks like the perfect consistency!
Oh, for sure! It was my first time making it, so I appreciate the compliment 😅
I put 8 cups of water to boil and on the side I washed 1 cup of rice and then left it in some water to release the starch until the pot of water boiled. Once the water was boiling, I drained the water the rice was sitting in and stirred in the rice into the water and placed the water onto a low-medium heat (between the two) and stirred occasionally. I cut up chicken breast strips and dropped them into the mix about 5 minutes before I turned the heat off!
Hope that helps!
Thank you! How long did it take for the rice to break down? On the stovetop I felt like it took forever and got impatient and used the immersion blender. 😂
Use a pressure cooker. SO much faster.
You should cook it for nearly an hour. It break down around the 40-45-minute mark. It's def not like oatmeal where it's a quick breakfast, but it will feed you for days!
My rice cooker has a congee setting. So easy with that.
Which rice cooker do you have?! That would be awesome!
A zojirushi
Thank you for sharing
It did take a while, to be honest! I feel like the water itself took like 5-10 minutes and then it was cooking for 25-ish or more? It made a lot so I had it for this morning to just microwave up though!
Why do I keep forgetting about congee?! Thanks for the reminder, gotta put my slow cooker to good use. I always preferred the 皮蛋瘦肉 version but I don't think I could find century egg where I live now.
I’ve never had century egg but I saw that as a suggestion when I was googling ideas!
Do you have a quick rundown of slow cooker congee? 8 c water 1 c rice, cook on low? Or high? Thanks!
I've never tried making it so no idea haha. I'm just gonna wing it until it looks and tastes right.
I love topping mine with steamed white fish, sesame oil, scallions, and black pepper.
Ooooo this sounds so good!
This has been my fixation meal for a month now. Super quick, easy and filling. My rice cooker is on the small side. The seasonings are measured with my heart but I try to be more conservative at first. Can always add more later.
- 1/2 rice cup of rice, wash/drained
- one slice of ginger
- one chopped green onion
- one chicken thigh (fresh or frozen)
- 1 teaspoon of totole chicken bouillon
- a few shakes of white pepper
- fill with chicken broth and/or water up to the porridge line
- make sure to select porridge option when cooking!!!
After my zojirushi sings me it's little song, I shred the chicken and salt to taste. Super quick and amazing, and it gets better as it sits in the warm setting. Really great for volume eating as much of it is straight up liquid.
this is my recipe too!! except I do like 4-5 small chicken thighs
I had a nurse tell me to use chicken thigh in making soup when I had pneumonia to help me get better quicker and now I mentally associate that as the best thing in a soup mixture for when you’re sick 🥰
chicken thighs are the best! They’re so tender you really can’t go wrong cooking them!
Crushed peanuts goes well with congee.
Yes!!!!
tsukemono, pickled veggies
Cooked ground chicken, with soy sauce and garlic and ginger.
I love congee
So easy! I’ll have to do just garlic and ginger one of these days!
Chicken or pork floss!
The side salad that comes with congee is excellent.
Been making this for breakfast on repeat. Been using pumpkin puree from a big fairytale pumpkin I bought and roasted one day. But ran out of that and wishing for more. The canned stuff just doesn't scratch the itch. I put salmon and spinach in mine too. And an egg. And any leftover veggies.
OHHHH!!! PUMPKIN! That’s brilliant! Love it!
Sliced ginger, fried shallot, pork balls, soy sauce, chilli flakes, fish sauce, sugar, vinegar, chives or green onion.
I got this from a NYT recipe, but simmer the congee with a bunch of cubed butternut squash. Around half dissolves into the mix, and you’re left with smaller soft pieces as it breaks up while you’re stirring. It gives such a great color and flavor. I like adding blanched bok choy, not cooked with everything but at the end, for a little texture variety. I usually add a whole shredded rotisserie chicken. My recipe comes to about 370 calories for two cups of congee. I use a 1 cup rice to 6.5 cup stock ratio, so a little thicker than traditional I think.
Omg butternut squash is a good idea! And I love bok choy too so I’ll have to try that
🤤 A literal hug in a bowl!
That’s how it feels! Been trying to eat it for breakfast and it definitely keeps me full for long
I love it with Chinese sausage, a jammy egg. Sometimes shiitake & fried garlic, chili oil.
Oh fried garlic is a good one!
Salted eggs
In any variation!
I can’t sleep on congee since I have no idea what it is
Oh man! You’re missing out. I highly recommend looking at the recipes the folks here have provided and giving it a try!
I’ll check em out!
I’ve been doing something similar, but swapping in oatmeal for rice. It turns out surprisingly similar to regular congee and completely opened my mind to savory oats!
This sounds awesome actually! Hot take too though, since it’s made with oats and like an oat porridge, can you put in fruits and eat it warm that way? And still have a nice, satisfying warm meal?
I’ve been eating congee every day lately!
I usually throw a can of corn in it. My laziest fave topping combo is: garlic powder, dried chives, and garlic salt. I am going to order some chili crisp! Do you have any brand recommendations?
This looks bombbbbbbbbbbbb not sure it’s particularly voluminous but delish nonetheless
I think so? Considering how little rice it takes to make a whole bowl and the toppings, you can have a lot to eat in 200-300 calories. I think because it’s a warm food, instead of having like a yogurt, it keeps you feeling full longer
Chicken floss! Very low cal high volume and the recipes use chicken breast. I make them at home and use a nonstick pan to not use oil.
I’ve tried several recipes and this is the only one where I succeeded to make the chicken fluff enough like commercial ones ://vickypham.com/blog/vietnamese-chicken-floss-cha-bong-ga/
Chili sesame oil, green onion, and a soft boiled egg!
It's also great made with bone broth or stock as the base instead of water
I serve it with oyster sauce and red wine vinegar. Gives it a nice sweet and sour flavor. I have a sweet tooth and am a little bit obsessed with red wine vinegar.
eggs
My dad would make me seafood version with dried scallops and shrimp whenever I was sick.
Ofc century egg and salty duck egg are yummy too.
Can I order this from a restaurant—sort of scared about messing up the recipe
Any Mallus here?
Congee with preserved radish omelette!!
egg yolk, ginger matchsticks, spring onion, and balls of minced pork go 😩😩😩
I usually add dried/rehydrated shiitake mushrooms, lots and lots of green onion, and rice vinegar.
If I’m feeling ambitious: Hot spring eggs (Onsen tamago), roasted chicken sausage (I like the Kirkland parmesan and black pepper ones cut small and sautéed in a dry pan until crispy), green onions, charred greens (bok choy, spinach, cabbage, or whatever you like), and a bit of chili oil.
If I’m feeling lazy: I just sear up some chopped rotisserie chicken in a bit of chili-garlic oil, throw a handful of spinach in with the congee at the end, and add some green onions on there.
Congee is such a satisfying volume meal! Very easy to make in a rice cooker as well.
I like to make mine with multigrain rice (medium grain rice, brown rice, quinoa), dashi, soy sauce, white pepper, green onions, kombu, chicken breast, tons of ginger, a lil garlic, and a fried egg! 😍
Pork floss