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Congee – veg-filled and gluten-free Asian savoury porridge

Recipe from: 23 June 2016
Gluten-free, savoury, porridge,recipes, congee

Ingredients 16
Servings 4-6
Time 1h


  • 2
    cooked short grain white rice (you can substitute ¼ cup with other grains)
  • 8
  • Ingredients to flavour:
  • sliced spring onion
  • fresh/fried julienne ginger
  • 1
    minced garlic
  • sesame oil
  • sliced chilies
  • sliced shiitake mushrooms
  • bok choy
  • fresh coriander
  • strips of pork that was marina
  • 1
    rice wine
  • 4
    chicken thighs/pork strips
  • soya sauce
  • salt and whit pepper to taste


20 min

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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Read more on: breakfast  |  savoury  |  gluten-free  |  recipes

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