When I was young, Mama Lin often cooked congee for breakfast on the weekend, and we’d eat leftovers for lunch or dinner.
You can serve congee at any time of the day. You’ll often see people cook the rice along with ingredients that impart umami flavor, such as dried seafood or pork bones. In Chinese cooking, congee (粥, pronounced jook in Cantonese or zhou1 in Mandarin) usually involves boiling jasmine rice with a lot of water over low heat. The word “congee” derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge.
#CONJI RICE PORRIDGE SKIN#
#CONJI RICE PORRIDGE HOW TO#
Or, if you have time, why not make your own? Check this article How to make Asian-Style Vegetable Stock Vegetable Broth +Water– Pick a neutral-flavoured Vegetable broth with low-sodium as we gonna add more seasonings to it.It has a satisfying crunch and a sweet and oniony, salty taste. They are usually made from Red onions or French shallots. Crispy Fried Onion– Crispy fried onion is usually found in the condiments section or aisle of Asian grocery stores or supermarkets.It has loads of health benefits, as well as great taste. The flavor is rich, tangy, sea-like saltness, with a depth of sweetness. ( Check my favorite magic ingredients for Vegan Cooking) Kombu Tsuyu is a concentrated soup based made from kombu and soy sauce. Kombu Tsuyu( Kombu Soup base)– I use this soup base a lot when I need an instant soup, noodles soup, or congee.Don’t use Basmati or long grain rice, they just taste not right in congee. It has a different, softer texture from “unbroken” rice, and absorbs flavors more easily. When using broken rice, you need to add more water( broken rice is rice grains that were broken in the milling process, and sorted out. It’s better to use medium or short grain type of rice for congee, most of the time I use Jasmine Rice (when I don’t have broken rice)and Broken Rice. In mainland China, congee was made with whatever grains were available locally: millet, cornmeal, barley…etc. Despite its many names, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water or broth. Such as Congee, Conjee, Juk, Jook, White porridge, Dilute Rice, Zhou…etc. There are many different variations and names for it across Asia. When adding some ingredients such as protein, vegetables, and flavorings, it’s mostly served as a main meal on its own. When eaten as plain rice congee, it’s often served with some side dishes. If you multiply the recipe, the total cooking time will be further 10 minutes cooking after the liquid starts boiling.Ĭongee is a type of rice porridge eaten in Asian countries. When you multiply the recipe, the larger amount of water takes longer to heat up. P.S.: The 20 minutes of cooking time from cold water only applies to the 3 servings recipe. But, as long as it tastes nice, who cares?
This is not a traditional Chinese Congee recipe as I use Japanese Kombu Tsuyu (kombu soup base) as the instant broth.
Umm…well…I forgot how exactly I came up with this one-pot no-stir Vegan congee recipe, but I guess that’s because I like to dump everything in one pot, set up the timer on my phone, then go brush my teeth and equip myself for work in 20 minutes…when the timer beeps, come back to the kitchen, having a big bowl of rice congee then off to work. Sometimes I wanna have congee before going to work, but I don’t have any leftover rice in the fridge. I love eating a bowl of hot congee for breakfast.
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