\nThis comforting Chinese rice porridge is a staple in many Asian households. With the addition of tender chicken and aromatic ginger, this congee recipe is a hearty and soothing meal for any time of day.<\/p>\n
Start your day off right with a warm, comforting bowl of congee. This Chinese rice porridge has been a staple breakfast dish for centuries, and its versatility knows no bounds. From classic chicken and ginger to spicy kimchi and pork, there’s a congee recipe out there to suit every taste. In this article, we’ll take you on a culinary journey around the world, featuring 20 comforting congee recipes that are sure to become your new go-to morning routine.<\/p>\n
Whether you’re in the mood for something savory or sweet, these recipes showcase the best of Asian cuisine, from Cantonese fish fillet to Truffle oil and mushroom. With ingredients ranging from century eggs to goji berries, there’s no shortage of flavors to explore. So grab a bowl and let’s get cooking!<\/p>\n
\nThis comforting Chinese rice porridge is a staple in many Asian households. With the addition of tender chicken and aromatic ginger, this congee recipe is a hearty and soothing meal for any time of day.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 cups of uncooked white rice Instructions:<\/strong><\/p>\n 1. Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups pork bones (you can use leftover roasted pork or buy pork neck bones) Instructions:<\/strong><\/p>\n 1. Preheat the oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups congee rice Instructions:<\/strong><\/p>\n 1. Rinse the congee rice and soak it in water for at least 30 minutes. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried congee rice Instructions:<\/strong><\/p>\n 1. Rinse the congee rice and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> 2-3 hours (including soaking time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried Chinese rice (congee rice) Instructions:<\/strong><\/p>\n 1. Rinse the congee rice and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried glutinous rice Instructions:<\/strong><\/p>\n 1. Rinse the rice and soak it in water for at least 4 hours or overnight. Drain and set aside. Cooking Time:<\/strong> approximately 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 piece of firm white fish (such as cod or tilapia), filleted into thin strips Instructions:<\/strong><\/p>\n 1. Rinse the fish fillet and pat dry with paper towels. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup chicken broth Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine chicken broth, rice, goji berries, ginger, astragalus root, cinnamon, and cardamom. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups of uncooked white rice Instructions:<\/strong><\/p>\n 1. Rinse the rice and soak it in water for at least 4 hours or overnight. Drain and set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup of uncooked white rice Instructions:<\/strong><\/p>\n 1. Rinse the rice and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried glutinous rice (also known as congee rice) Instructions:<\/strong><\/p>\n 1. Rinse the congee rice and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> 2-3 hours (including soaking time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked white rice Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine cooked rice, water, and pumpkin puree. Bring to a boil, then reduce heat and simmer for 20 minutes. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried abalone, rehydrated and sliced into thin strips Instructions:<\/strong><\/p>\n 1. Heat the oil in a large pot over medium heat. Add the onion and cook until translucent, about 3 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cooked rice Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine cooked rice and broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white or brown rice Instructions:<\/strong><\/p>\n 1. Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup long-grain rice Instructions:<\/strong><\/p>\n 1. Rinse the rice in a fine-mesh strainer and drain well. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked glutinous rice Instructions:<\/strong><\/p>\n 1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup congee rice (or regular white rice) Instructions:<\/strong><\/p>\n 1. Rinse the congee rice and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> Approximately 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup glutinous rice (also known as sweet rice) Instructions:<\/strong><\/p>\n 1. Rinse the rice and soak it in water for at least 4 hours or overnight. Cooking Time:<\/strong> 2 hours (including soaking time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried red kidney beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. In a large pot, combine soaked red beans, sweet potatoes, onion, garlic, and ginger. Cooking Time:<\/strong> 45 minutes<\/p>\n Start your day with a warm and comforting bowl of congee! This ancient Chinese rice porridge has been a staple breakfast dish for centuries. In this article, we’ll take you on a culinary journey through 20 unique congee recipes that are sure to delight. From classic combinations like chicken and ginger to more adventurous flavors like spicy kimchi and pork, there’s something for every palate. Whether you’re in the mood for something savory or sweet, these comforting congees are sure to become your new morning routine.<\/p>\n","protected":false},"excerpt":{"rendered":" Start your day off right with a warm, comforting bowl of congee. This Chinese rice porridge has been a staple breakfast dish for centuries, and its versatility knows no bounds. From classic chicken and ginger to spicy kimchi and pork, there’s a congee recipe out there to suit every taste. 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\n– 4 cups of chicken broth
\n– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
\n– 2 inches of fresh ginger, peeled and sliced thinly
\n– 2 tablespoons of vegetable oil
\n– Salt to taste
\n– Optional: chopped green onions and sesame seeds for garnish<\/p>\n
\n2. Drain and rinse the rice again, then combine with chicken broth in a large pot.
\n3. Bring the mixture to a boil, then reduce heat to low and simmer for 2-3 hours or until the rice is cooked and the liquid has been absorbed.
\n4. Add the chicken and ginger to the pot, stirring occasionally, and cook for an additional 30 minutes or until the chicken is cooked through.
\n5. Season with salt to taste.
\n6. Serve hot, garnished with chopped green onions and sesame seeds if desired.<\/p>\nPork and Century Egg Congee<\/h2>\n
\nWarm up with a comforting bowl of Pork and Century Egg Congee, a traditional Chinese comfort food.<\/p>\n
\n– 1 century egg, diced
\n– 2 tablespoons vegetable oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 4 cups chicken broth
\n– 1 cup cooked rice
\n– Salt and pepper to taste
\n– Scallions for garnish (optional)<\/p>\n
\n2. Roast the pork bones in the oven for 30 minutes, or until lightly browned.
\n3. In a large pot, heat the oil over medium heat. Add the onion and garlic; cook until softened.
\n4. Add the roasted pork bones, chicken broth, and cooked rice to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the soup has thickened slightly.
\n5. Stir in the diced century egg and season with salt and pepper to taste.
\n6. Serve hot, garnished with scallions if desired.<\/p>\nSeafood Medley Congee with Scallops and Shrimp<\/h2>\n
\nThis comforting congee dish combines the freshness of seafood with the warmth of traditional Chinese comfort food, perfect for a cozy night in. This recipe is quick to prepare and packed with flavor.<\/p>\n
\n– 4 cups water
\n– 1\/2 cup scallops, sliced
\n– 1\/2 cup shrimp, peeled and deveined
\n– 1 tablespoon vegetable oil
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon white pepper
\n– Salt to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Drain and rinse the rice again. In a large pot, combine the rice and 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the congee is creamy.
\n3. In a separate pan, heat the oil over medium-high heat. Add the scallops and shrimp; cook for 2-3 minutes or until pink and cooked through.
\n4. Add the garlic, ginger, and white pepper to the seafood mixture; stir-fry for an additional minute.
\n5. Stir in the cooked congee rice and season with salt to taste.
\n6. Serve hot, garnished with chopped scallions if desired.<\/p>\nVegetable and Tofu Congee<\/h2>\n
\nThis comforting Chinese rice porridge is a perfect bowl of warmth, packed with tender vegetables and silky tofu.<\/p>\n
\n– 4 cups water
\n– 1\/2 cup firm tofu, cut into small cubes
\n– 1 tablespoon vegetable oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (e.g., carrots, zucchini, bell peppers)
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Drain and rinse the rice again. In a large pot, combine the rice and 4 cups of fresh water. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the rice is cooked and creamy.
\n3. Heat the oil in a pan over medium-high heat. Add the tofu and cook until golden brown on all sides. Remove from heat and set aside.
\n4. In the same pan, add the diced onion and minced garlic. Cook until the onion is translucent.
\n5. Add the mixed vegetables to the pan and stir-fry until they’re tender-crisp.
\n6. Stir in the cooked tofu, soy sauce, salt, and pepper.
\n7. Once the congee rice is cooked, add it to the pan and stir until well combined.
\n8. Taste and adjust seasoning as needed.
\n9. Serve hot, garnished with chopped scallions if desired.<\/p>\nBeef and Mushroom Congee<\/h2>\n
\nCongee, a traditional Asian rice porridge, is often served as a comfort food during cold weather or when feeling under the weather. This beef and mushroom version adds a rich and savory twist to this comforting dish.<\/p>\n
\n– 2 cups water
\n– 1 pound beef brisket or shank, sliced into thin strips
\n– 2 tablespoons vegetable oil
\n– 1 medium onion, diced
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 cloves garlic, minced
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Cook the beef strips in a pot of boiling water until tender. Set aside.
\n3. Heat oil in a large pot over medium heat. Add onion, mushrooms, and garlic; cook until the vegetables are softened.
\n4. Add the cooked beef back into the pot, along with soy sauce, salt, and pepper. Stir to combine.
\n5. Add the soaked congee rice and 2 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until the rice is creamy.
\n6. Serve hot and enjoy!<\/p>\nSpicy Kimchi and Pork Congee<\/h2>\n
\nWarm up with this comforting Korean-inspired congee dish, infused with the bold flavors of spicy kimchi and tender pork. This hearty porridge is perfect for a cold day or a quick weeknight meal.<\/p>\n
\n– 4 cups water
\n– 2 tablespoons vegetable oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 pound pork belly or shoulder, cut into bite-sized pieces
\n– 1\/2 cup spicy kimchi (homemade or store-bought)
\n– Salt and black pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
\n3. Add pork and cook until browned, about 5 minutes.
\n4. Add soaked rice, kimchi, salt, and black pepper. Pour in water and bring to a boil.
\n5. Reduce heat to low and simmer for 1-2 hours or until the congee has thickened and the flavors have melded together.
\n6. Taste and adjust seasoning as needed. Serve hot with chopped scallions on top, if desired.<\/p>\nCantonese Fish Fillet Congee<\/h2>\n
\nA comforting and flavorful Cantonese-style fish congee that’s perfect for a quick and easy meal.<\/p>\n
\n– 2 cups of congee rice
\n– 4 cups of water
\n– 1 tablespoon of vegetable oil
\n– 2 cloves of garlic, minced
\n– 1 small onion, thinly sliced
\n– 1 teaspoon of grated ginger
\n– Salt and pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and cook until fragrant.
\n3. Add the sliced onion and grated ginger. Cook until the onion is translucent.
\n4. Add the congee rice and stir well to combine.
\n5. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the congee is cooked through.
\n6. Add the fish fillet strips and cook for an additional 2-3 minutes, or until the fish is cooked through.
\n7. Season with salt and pepper to taste.
\n8. Garnish with chopped scallions, if desired.<\/p>\nHerbal Chicken Congee with Goji Berries<\/h2>\n
\nA nourishing and comforting rice porridge infused with the soothing properties of herbs and the antioxidant-rich goodness of goji berries. Perfect for a cozy breakfast or evening meal.<\/p>\n
\n– 1\/2 cup uncooked white rice
\n– 1\/4 cup dried goji berries, rinsed and drained
\n– 2 tablespoons chopped fresh ginger
\n– 1 tablespoon dried astragalus root
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground cardamom
\n– Salt, to taste
\n– 2 boneless, skinless chicken breast or thighs, cooked and diced (optional)<\/p>\n
\n2. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the rice is cooked and the liquid has thickened slightly.
\n3. Season with salt to taste. If using chicken, stir in diced chicken during the last minute of cooking.
\n4. Serve warm, garnished with additional goji berries if desired.<\/p>\nSweet Corn and Crabmeat Congee<\/h2>\n
\nA creamy and savory twist on traditional congee, this recipe combines the sweetness of corn with the richness of crabmeat for a comforting and flavorful bowl.<\/p>\n
\n– 4 cups of water or chicken broth
\n– 1 medium-sized sweet corn, diced
\n– 1\/2 cup of lump crab meat
\n– 1 tablespoon of vegetable oil
\n– 1 small onion, finely chopped
\n– Salt and pepper to taste
\n– Scallions and soy sauce for garnish (optional)<\/p>\n
\n2. In a large pot, heat the oil over medium heat. Add the chopped onion and cook until translucent.
\n3. Add the diced sweet corn and cook for an additional 2-3 minutes.
\n4. Add the crab meat and stir to combine with the vegetables and oil.
\n5. Add the soaked rice and water or broth to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the congee has thickened.
\n6. Season with salt and pepper to taste. Garnish with scallions and soy sauce if desired.<\/p>\nMinced Pork and Preserved Egg Congee<\/h2>\n
\nA comforting and flavorful Chinese rice porridge, perfect for a cold winter’s day.<\/p>\n
\n– 4 cups of water
\n– 2 tablespoons of vegetable oil
\n– 1 small onion, finely chopped
\n– 2 cloves of garlic, minced
\n– 1\/2 pound of minced pork
\n– 2 preserved eggs (dan ta), diced
\n– Salt to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Heat the oil in a large pot over medium heat. Add the onion and garlic and stir-fry until fragrant.
\n3. Add the minced pork and cook until browned, breaking it up with a spoon as it cooks.
\n4. Drain the rice and add it to the pot along with 4 cups of water.
\n5. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour or until the rice is cooked and the liquid has been absorbed.
\n6. Stir in the diced preserved eggs and season with salt to taste.
\n7. Serve hot, garnished with chopped scallions if desired.<\/p>\nLobster and Scallion Congee<\/h2>\n
\nThis recipe combines the richness of lobster with the pungency of scallions, all wrapped up in a comforting bowl of congee. Perfect for a special occasion or a cozy night in.<\/p>\n
\n– 4 cups water
\n– 2 tablespoons vegetable oil
\n– 1\/2 pound lobster meat, diced
\n– 2 scallions, thinly sliced
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. Drain and rinse the rice again, then combine with 4 cups of fresh water in a large pot. Bring to a boil, then reduce heat and simmer for 1-2 hours or until the congee has reached your desired consistency.
\n3. Heat the oil in a pan over medium heat. Add the lobster meat, scallions, and garlic, and cook until the lobster is heated through.
\n4. Season with salt and pepper to taste.
\n5. Serve the lobster mixture over the warm congee.<\/p>\nPumpkin and Coconut Milk Congee<\/h2>\n
\nCongee, a traditional Asian rice porridge, gets a seasonal twist with the addition of pumpkin and coconut milk. This comforting bowl is perfect for a chilly fall or winter morning.<\/p>\n
\n– 2 cups water
\n– 1\/2 cup canned pumpkin puree
\n– 1\/4 cup coconut milk
\n– 1 tablespoon soy sauce
\n– 1 teaspoon grated ginger
\n– Salt, to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Stir in coconut milk, soy sauce, and grated ginger. Simmer for an additional 5 minutes.
\n3. Season with salt to taste.
\n4. Serve hot, garnished with chopped scallions if desired.<\/p>\nAbalone and Shiitake Mushroom Congee<\/h2>\n
\nThis comforting congee recipe combines tender abalone with the earthy flavor of shiitake mushrooms, perfect for a cozy meal or a soothing soup.<\/p>\n
\n– 2 cups water
\n– 1 tablespoon vegetable oil
\n– 1 small onion, thinly sliced
\n– 2 cups mixed shiitake mushroom caps, sliced
\n– 2 cloves garlic, minced
\n– 2 tablespoons soy sauce
\n– 1 teaspoon sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
\n3. Add the rehydrated abalone, water, soy sauce, and sesame oil. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the congee has thickened.
\n4. Season with salt and pepper to taste. Serve hot.<\/p>\nSpinach and Egg Drop Congee<\/h2>\n
\nThis comforting Chinese congee recipe combines the richness of eggs with the nutrients of spinach, perfect for a warm and soothing breakfast or snack. With its creamy texture and flavorful broth, you’ll want to come back for more!<\/p>\n
\n– 4 cups chicken or vegetable broth
\n– 1 cup fresh spinach leaves
\n– 2 large eggs
\n– 1 tablespoon soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Add spinach leaves to the congee and stir well. Cook for an additional 2-3 minutes or until spinach is wilted.
\n3. Crack in eggs and stir gently to create thin egg drop strands.
\n4. Season with soy sauce, salt, and pepper to taste.
\n5. Serve hot and enjoy!<\/p>\nBlack Garlic and Chicken Congee<\/h2>\n
\nThis hearty and comforting congee recipe combines the rich flavors of black garlic, chicken, and rice to create a warm and nourishing bowl.<\/p>\n
\n– 4 cups water
\n– 1\/2 cup diced cooked chicken breast
\n– 2 tablespoons black garlic paste
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– Salt to taste
\n– Scallions and sesame seeds for garnish (optional)<\/p>\n
\n2. Drain the rice and place it in a large pot with 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is cooked and creamy.
\n3. Add the diced chicken, black garlic paste, chopped onion, and minced garlic to the congee. Season with salt to taste.
\n4. Simmer the mixture for an additional 5-7 minutes, stirring occasionally.
\n5. Serve the congee hot, garnished with scallions and sesame seeds if desired.<\/p>\nTurmeric and Lemongrass Congee<\/h2>\n
\nThis fragrant and comforting congee recipe combines the warmth of turmeric with the bright, citrusy flavor of lemongrass. Perfect for a soothing breakfast or a nourishing snack.<\/p>\n
\n– 4 cups water
\n– 1\/2 teaspoon ground turmeric
\n– 1\/4 teaspoon ground cumin
\n– 2 stalks lemongrass, bruised and chopped (about 2 tablespoons)
\n– Salt, to taste
\n– Optional: garnish with scallions, toasted sesame seeds, or a squeeze of fresh lime juice<\/p>\n
\n2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
\n3. Add turmeric, cumin, and lemongrass to the congee. Stir well to combine.
\n4. Continue cooking for an additional 10-15 minutes, or until the congee has thickened slightly and the flavors have melded together.
\n5. Season with salt to taste.<\/p>\nQuail Egg and Pork Liver Congee<\/h2>\n
\nThis savory congee recipe combines the creamy richness of quail eggs with the earthy flavor of pork liver, perfect for a comforting and nourishing meal. This hearty dish is often served as a breakfast or brunch option in many Asian cultures.<\/p>\n
\n– 2 cups water
\n– 2 quail eggs, shelled and chopped
\n– 100g pork liver, diced
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– Salt to taste<\/p>\n
\n2. Drain and rinse the rice again, then combine with 2 cups of fresh water in a large pot.
\n3. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes or until the rice is cooked and creamy.
\n4. Add the chopped quail eggs, diced pork liver, sliced onion, and minced garlic to the congee. Stir well to combine.
\n5. Cook for an additional 10-15 minutes, or until the flavors have melded together.
\n6. Season with soy sauce and salt to taste.<\/p>\nTom Yum Inspired Spicy Congee<\/h2>\n
\nExperience the bold flavors of Thailand’s iconic Tom Yum soup in a comforting, spicy congee perfect for a quick and satisfying meal.<\/p>\n
\n– 4 cups water
\n– 2 tablespoons vegetable oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon Tom Yum paste (or substitute with a mixture of fish sauce, lime juice, and chili flakes)
\n– 1\/4 teaspoon ground white pepper
\n– Salt to taste
\n– Chopped cilantro or scallions for garnish (optional)<\/p>\n
\n2. Drain and rinse the rice again, then combine with 4 cups of fresh water in a medium saucepan.
\n3. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the liquid is absorbed and the rice is cooked.
\n4. In a small pan, heat the oil over medium heat. Add onion, garlic, and ginger; cook until fragrant (about 1 minute).
\n5. Add the cooked rice mixture to the pan, along with Tom Yum paste, white pepper, and salt. Stir well to combine.
\n6. Simmer for an additional 2-3 minutes to allow flavors to meld together.
\n7. Serve hot, garnished with cilantro or scallions if desired.<\/p>\nTruffle Oil and Mushroom Congee<\/h2>\n
\nThis recipe combines the earthy flavors of mushrooms with the luxuriousness of truffle oil to create a comforting and savory congee. Perfect for a cold winter’s day or as a unique brunch option.<\/p>\n
\n– 4 cups water
\n– 2 tablespoons vegetable oil
\n– 1 small onion, finely chopped
\n– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated fresh ginger
\n– 1\/4 cup truffle oil
\n– Salt to taste
\n– Fresh scallions, thinly sliced (optional)<\/p>\n
\n2. Drain and rinse the rice again, then combine with 4 cups of fresh water in a medium saucepan.
\n3. Bring to a boil, then reduce heat to low and simmer for 1 1\/2 hours, stirring occasionally, until the congee is creamy and thick.
\n4. Heat the oil in a small skillet over medium-high heat. Add onion, mushrooms, garlic, and ginger; cook until the vegetables are tender, about 5 minutes.
\n5. Stir in truffle oil and season with salt to taste.
\n6. Serve the congee hot, topped with the mushroom mixture and thinly sliced scallions if desired.<\/p>\nRed Bean and Sweet Potato Congee<\/h2>\n
\nThis traditional Chinese congee recipe combines the comforting flavors of red beans and sweet potatoes, perfect for a cozy morning or afternoon pick-me-up. This hearty porridge is packed with fiber, protein, and vitamins to keep you feeling full and satisfied.<\/p>\n
\n– 2 large sweet potatoes, peeled and diced
\n– 4 cups water
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– Salt, to taste
\n– Optional: soy sauce or sesame oil for added flavor<\/p>\n
\n2. Pour in the water and bring to a boil. Reduce heat to low and simmer for 45 minutes, or until the sweet potatoes are tender.
\n3. Mash the mixture with a potato masher or the back of a spoon to create a thick congee consistency.
\n4. Season with salt to taste. If desired, add soy sauce or sesame oil for added flavor.
\n5. Serve warm, garnished with chopped green onions and a sprinkle of toasted sesame seeds (optional).<\/p>\nSummary<\/h2>\n