Breakfast Congee Recipe

Ever wonder how a simple pot of rice can transform into a silky, comforting bowl of magic? Let me take you on a journey to recreate this luscious congee that’ll warm your soul and make your taste buds dance!

A comforting bowl of breakfast congee is what I like to have in the morning. It is made by using jasmine rice, which is low in sodium, and chicken stock.

Then I let it simmer and add sliced ginger. I add nothing more.

The stock and ginger provide a perfumed base flavor that is excellent and excellent for my stomach. Then, just to be a little different this morning, I finished it with sprinkled, chopped, green onions.

I then made the daring move of drizzling on a bit of ahi (sesame oil) and, at the last possible moment, getting a touch of soy sauce.

Breakfast Congee Recipe Ingredients

• Jasmine or Long-Grain White Rice: Provides carbohydrates for energy; creamy texture in congee.
• Ginger: Adds warmth and spice; aids digestion and anti-inflammatory.
• Soy Sauce: Boosts umami flavor; contains sodium, use moderately.
• Green Onions: Adds fresh, peppery taste; rich in vitamins A, C, and K.
• Century Egg: Unique flavor; source of protein and enhances umami depth.
• Sesame Oil: Nutty aroma; rich in antioxidants and healthy fats.
• Chili Oil: Introduces spice; contains capsaicin, which boosts metabolism.

Breakfast Congee Recipe Ingredient Quantities

• 1 cup jasmine or long-grain white rice
• 8 cups water or low-sodium chicken stock
• 1-inch piece ginger, thinly sliced
• 2 teaspoons soy sauce
• Salt, to taste
• White pepper, to taste
• 2-3 green onions, chopped
• 1/4 cup century egg or salted duck egg, diced (optional)
• Sesame oil, for drizzling
• Fried shallots or garlic, for garnish
• Sliced chili or chili oil, for serving (optional)
• Fresh coriander/cilantro, for garnish

How to Make this Breakfast Congee Recipe

1. Wash the rice in cold water until the water runs clear, then drain.

2. In an ample pot, mix the rice, water or chicken broth, and ginger. Bring it to a boil over high heat.

3. When it has reached boiling, lower the heat to let it simmer. Let it cook without a cover while stirring from time to time. Your objective is to allow the rice to break down into a mass of something that resembles custard. You want a creamy rice dish with no discernible grains or lumps.

4. Incorporate the soy sauce and season to taste with salt and white pepper.

5. If you’re using it, add the diced century egg or salted duck egg, and let it warm through for a few minutes.

6. Spoon the congee into bown.

7. Pour a tiny amount of sesame oil atop every serving.

8. Garnish with fried shallots or garlic for extra crunch, and top with chopped green onions.

9. Sliced chili or a drizzle of chili oil can be added for heat, if desired.

10. Complete with a couple of good fresh sprigs of coriander/cilantro for a hint of freshness in the final dish.

Breakfast Congee Recipe Equipment Needed

1. Measuring cups
2. Mixing bowl
3. Strainer or sieve
4. Large pot
5. Stirring spoon
6. Knife
7. Cutting board
8. Ladle
9. Serving bowls
10. Small spoon (for drizzling oil and garnishing)

FAQ

• What type of rice works best for this congee?For a smooth texture, use long-grain white rice or jasmine rice. You may also use short-grain rice, which yields a creamier consistency.
• Can I use vegetable stock instead of chicken stock?Absolutely, vegetable stock is a perfectly suitable option for a vegetarian alternative, and it doesn’t really affect the core of the flavor at all.
• Do I need to rinse the rice before cooking?Washing the rice eliminates extra starch, which could cause the congee to become overly thick or pasty. Congee does not have to be thick. In fact, the best congee is somewhat liquid, with a rice-to-water ratio of about 1:8 or more.

  If you want to use a rice-to-water ratio of 1:8, 1⅓ cups of rice should be rinsed and drained and then cooked in 10½ cups of water.

• Can I cook this in a slow cooker?Definitely, simmering for 6-8 hours on low will produce a comparably creamy casserole.
• How can I adjust the flavor if I find it too bland?The flavor can be enhanced by adding extra soy sauce, salt, or a touch of fish sauce. Ingredients like chili oil and fried shallots also add richness.
• Is it necessary to add century egg or salted duck egg?These ingredients can be omitted (if you prefer). Shredded chicken or other proteins can replace them.
• How do I store leftovers?Keep in a sealed container in the fridge for no more than 3 days. To reheat, put it on the stove and splash in some water (or other liquid). It will return to the desired consistency when heated.

Breakfast Congee Recipe Substitutions and Variations

Jasmine or long-grain white rice can be substituted with short-grain rice for a creamier texture.
Chicken broth with low sodium: For a vegetarian version, use vegetable broth. For a more controlled flavor, use plain water with added seasonings.
Soy sauce: Change out for a gluten-free option of tamari; if you want a soy-free substitute, try coconut aminos.
Century egg or salted duck egg: For a simpler dish, omit entirely or substitute with soft-boiled eggs for a milder taste.
Crispy onions or toasted sesame seeds can be used instead of fried shallots or garlic for a new texture and flavor.

Pro Tips

1. For enhanced flavor, toast the rice in a dry pan for a few minutes until it is lightly golden and aromatic before washing and cooking it. This can add a nutty depth to the final congee.

2. Use a combination of chicken stock and water for the cooking liquid if possible, to enrich the congee with a savory depth while keeping the sodium level balanced.

3. Stir the congee frequently as it simmers to prevent the rice from sticking to the bottom and to help the grains break down more efficiently, resulting in a creamier texture.

4. For an aromatic twist, add a few smashed garlic cloves or a piece of star anise to the pot while simmering. Be sure to remove them before serving for a subtle infusion without overpowering the dish.

5. Experiment with additional toppings like shredded chicken, a poached egg, or sautéed mushrooms. These can transform your congee into a heartier meal and provide layers of flavor and texture.