Congee

congee

Serves 4

1 cup long-grain rice
8 cups water or homemade chicken stock
6 coins (slices) fresh ginger
Optional toppings: shredded chicken, soft-boiled egg,
thinly sliced scallions, minced fresh ginger, toasted
sesame oil, chile oil, soy sauce, chopped peanuts, cilantro

Bring rice and stock or water to a boil and stir. Add ginger coins, reduce heat to low and simmer, covered, until it achieves the consistency of oatmeal, about 1¾ hours. Stir often during the last ½ hour of cooking. Salt to taste. Serve with any toppings desired.

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