Name: Congee – veg-filled and gluten-free Asian savoury porridge
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4-6 servings
Cuisine: Boil
Ingredients: 2 cup rice short grain white, cooked; 8 cup water; spring onions sliced; fresh ginger julienned; 1 tsp garlic cloves, minced; sesame oil; fresh chillies sliced; shiitake mushrooms sliced; pak choy; fresh coriander; pork strips; 1 Tbs wine rice; 4 chicken thighs; soy sauce; salt and white pepper to taste

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Ingredients (15)

2 cup	rice — short grain white, cooked
8 cup	water

Ingredients to flavour:

	spring onions — sliced
	fresh ginger — julienned
1 tsp	garlic — cloves, minced
	sesame oil
	fresh chillies — sliced
	shiitake mushrooms — sliced
	pak choy
	fresh coriander
	pork strips
1 Tbs	wine — rice
4	chicken — thighs
	soy sauce
	salt and white pepper — to taste

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Method:

Cook the rice.

Prep your veggies and aromatics.

The ratio is 4 cups of water to 1 cup of rice. To achieve the silky consistency, you need to cook the rice first and let it cool.

Lightly pan-fry the chicken, spring onion, ginger and garlic in sesame oil until all’s lightly browned.

Lower the heat and add water.

Bring to a simmer, and add the rice.

After 20 minutes, remove the chicken thighs and strip the meat into the congee.

Simmer for an hour, until the grains are swollen and the congee is thick and silky.

Blanche your veggies in the congee and flavour with soya sauce, salt, white pepper and chilies.

Reprinted with the permission of Butterfingers. To see more click here.

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