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Comfy Cozy Congee

Description of the Dish

Congee, or jook as we call it in Cantonese, is a dish you often don’t fully appreciate until you’re sick with a nasty cold or stomach bug. At least, that was the case for me, until I moved away from my mother and couldn’t have her delicious congee anymore for a few years. Honestly, few dishes are as comforting to me as a good bowl of jook. It’s a blank canvas, a rice porridge you can enjoy just plain or with almost any protein or sauce. Liquid rice, LOL. Some prefer a thicker version; I lean toward a smooth and silky texture. My favorite congee is tang jai jook, filled with flavorful bites of pork and seafood, and topped with salted peanuts. A close second would be congee with century egg and salted pork. Paired with fresh youtiao (Chinese fried dough), congee can be quite heavenly, and always comfy-cozy. - Kat Lieu, Modern Asian Kitchen

Ingredients List

1 cup (200 g) uncooked white rice (short- or long-grain)
7 cups (1.6 L) water
1 cup (235 ml) vegetable broth, chicken broth, or dashi
1 teaspoon neutral oil
Up to 1 cup marinated protein (e.g., chicken, pork, tofu, seafood, mushrooms) – optional
Salt and white pepper to taste
1 tsp chicken or mushroom bouillon – optional
Dash of MSG – optional
Soy sauce – optional
Chopped scallions – optional
Salted roasted peanuts – optional

Preparation Instructions

Rinse the rice until water runs clear and soak for 30 minutes.
In a pot, add water, broth/dashi, and oil. Bring to a rolling boil. Strain and add the rice. Stir over high heat for 5 minutes.
Lower the heat and simmer for 20–30 minutes, stirring occasionally.
Add marinated protein if using, and cook through.
Season the congee with salt and white pepper, starting with 1 teaspoon salt and adjusting to taste. Add the optional salted roasted peanuts, soy sauce and MSG.
Serve the congee hot, topped with your preferred toppings and drizzled with your sauce of choice, or enjoy it as is.
TIP: If you prefer plainer congee, substitute the cup of broth or stock with a cup of water. Experiment with both short- and long-grain rice to see which one you prefer.

Nutritional Information (Per Serving)

Not available

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