Congee. Congee (粥 or 稀飯) is a classic Chinese breakfast dish. It is also a staple in many other countries, including Burma, Indonesia, Japan, and even Although eaten by all family members, congee is most often served to children and people who are ill or convalescing as it is nutritious and easy to digest. Sharing my recipe for a easy and simple savory rice porridge that'll cure a cold or in the least make your belly happy.
Congee (Chinese Rice Porridge), also known as Kanji, is a traditional Chinese breakfast staple eaten in Asian countries, as well as Europe for brunch and other purposes.
Congee is an ancient TCM recipe that can help heal your gut.
I know most people don't think of rice porridge as a health food—certainly not on the scale of green juice and kale—but congee is an ancient remedy in Traditional Chinese Medicine for a troubled or tuckered-out digestive system.
You can cook Congee using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Congee
- Prepare of Chicken cut into chunks.
- It's 1 of boiled egg.
- You need of Dried mushroom, slice cubes.
- It's Slice of ginger.
- You need of Chicken powder.
- Prepare of Spring onion.
- It's of Roasted garlic.
- You need of Century egg, slice into small pcs.
- You need of Millet.
- It's of Rice.
- Prepare of Dried scallop.
Congee is a type of rice porridge popular in many Asian countries. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. The rice used can either be sticky or regular depending on the country's common practice.
Congee step by step
- Wash rice and millet,put in a large pot. Add in dried scallop, century egg and let it boil..
- Meanwhile, saute ginger, chicken and dried mushroom.until the chicken turns golden brown. Then pour it in the pot. Let it simmer until it cooks..
- Boil egg and mix it with congee.Add roasted garlic and spring onion if you desired..
Congee is a classic Chinese porridge made from rice, usually served for breakfast or at dim sum. Congee can directly be served as a meal with other stir-fry dishes in summer days. We usually eat congee across the summer. As a national dish, congee can be quite different in different regions of China. For example, in western parts, the most popular the rice grain usually still have some hardness.
