Chinese recipe
How to make Congee (rice porridge)
粥 (zhōu)
All of China, especially the south
Rice simmered in plenty of water until soft and creamy, eaten for breakfast or when someone is unwell. It is topped with pickles, spring onions, a fried dough stick or pieces of fish, chicken or preserved egg.
Ingredients
- 150 g white rice (jasmine is good)
- 2 litres water or light chicken stock
- A thumb-sized piece of ginger, cut into thin strips
- 1 teaspoon salt
- To serve: sliced spring onions, a little soy sauce and sesame oil
Method
- Rinse the rice in a sieve until the water runs almost clear.
- Put the rice, water or stock and ginger in a large pot and bring to the boil.
- Turn the heat down, half cover the pot and simmer for about 1 hour 15 minutes, stirring now and then so it does not stick, until the grains have broken down.
- Add more hot water if it gets too thick; it should flow slowly from a spoon.
- Season with salt and serve in bowls with spring onions, a few drops of soy sauce and sesame oil.
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