Congee

Ingredients

• 1 cup rice total - we use a combo of:

  • ⅓ cup short-grain rice (like sushi rice)

  • ⅔ cup medium or long-grain rice (like jasmine)

• 8 cups broth (we use our Souper broth recipe here that already has the benefit of turmeric and ginger flavoring) https://www.kestrelhollow.com/post/souper-broth

• 2 inch piece of fresh ginger, peeled and minced finely

• 2 cloves garlic, mined finely

• 1–2 tablespoons soy sauce or tamari

• 1 teaspoon salt

  
  

Classic congee toppings

• Shredded cooked pork or chicken

• Jammy eggs

• Sautéed greens

• Scallions

• Chili crisp

• Crispy shallots

• Kimchi

  
  

Instructions

1. Rinse the rice under cold water until the water runs mostly clear (at least 5-6 rinses) then drain.

2. In a heavy pot, combine rice, broth, ginger, and garlic. Bring to a boil, then reduce to a very low simmer.

3. Cover partially and cook for 60–90 minutes, stirring occasionally. The rice will gradually break down and thicken into a creamy porridge. Add water as needed if it becomes too thick.

4. Stir in soy sauce or tamari toward the end of cooking. Taste and adjust salt.

5. Ladle into bowls and top generously.

6. Top as desired. In this version, we seared up cubed leftover pork chops with some kale, quick pickled some radishes in rice wine vinegar, and did a quick soy marinated jammy egg. For the egg: boil a 6 minute egg, peel, and submerge in a container of soy sauce, sliced garlic and scallions for 2-3 hours minimum. You can also have a container of these stored in the fridge for anytime, the longer they sit, the more soy marinated they become.