Congee, or rice porridge, is one of my favourite meals to make. It’s so easy and requires basically no effort. I have chosen to top this version with jammy eggs but chicken or pork is another favourite. You can go absolutely crazy with the toppings and add-ins but as this was a breakfast dish for me, I decided eggs were the perfect fit. The Asian garnishes and condiments on top are a must for any congee in my books!
If you can rinse rice, you can easily make this dish. Rinsing the rice is crucial for removing excess starch. Once that’s done, simply bring chicken stock, water, and some aromatics to a boil, add the rinsed rice, and let it simmer away for 90 minutes. That’s it! So easy.
This dish is the Chinese equivalent of a chicken noodle soup. Most Asian cuisines have their own version of it but just call it different names. As the rice cooks, it breaks down and becomes soft and creamy, absorbing most of the cooking liquid. The result is rice that has soaked up all the flavours from the stock and aromatics.
You can top congee with just about anything you like: herbs, jammy eggs (as I have done) meats, poultry or fish which have been poached, fried or grilled. Soy sauce and sesame oil are served on the side or drizzled over the top. You can also use a chilli oil or try topping with Chilli Garlic Crisp Oil. The options are endless.
To make vegan or vegetarian, simply swap the chicken stock for water or vegetable stock and for gluten-free, make sure to use GF stock and a tamari or GF soy sauce. It is hands-down one of my favourite meals to enjoy in the cool weather!
The toppings I have used are just what enjoy. You can change, add, remove or top with anything your heart desires. There are NO rules!!
~ Congee with Jammy Eggs ~
❄️ Storage
FRIDGE:
Allow any leftover congee to cool to room temperature. Once cool, transfer to airtight container/s and store in the refrigerator for up to 3 days. When ready to eat, reheat the congee on the stovetop or in the microwave, adding a bit of water or broth to restore its creamy texture. Stir occasionally to ensure even heating.
FREEZE:
Allow any leftover congee to cool to room temperature. Once cool, transfer to airtight container/s, label, date and store in the freezer for up to 2-3 months. Thaw in the fridge overnight before reheating as above.
Congee with Jammy Eggs
Equipment
- Large saucepan or Dutch oven
Ingredients
- 4 cups chicken stock
- 4 cups water (you can use extra chicken stock instead)
- 1 cup long grain white rice, rinsed well (or use sushi or short grain rice)
- 2 cloves garlic, finely chopped
- 3cm piece fresh ginger, cut into thick slices
- 4 eggs
TOPPINGS – USE ALL OR PICK YOUR FAVOURITE
- Store-bought fried shallots
- Spring/green onions, sliced or curls
- Coriander sprigs
- Store-bought pickled ginger slices
- Black sesame seeds
- Sliced red chilli
TO SERVE
- Soy sauce
- Sesame oil
- Chilli oil or Chilli Garlic Crisp Oil
Instructions
- Place stock, water, garlic and ginger, into a large heavy based saucepan and bring to the boil. Once boiling, add the rice and a good pinch of salt. Return to the boil then cover with a lid, reduce heat to very low and simmer for 1hr 30 minutes, stirring occasionally until soup is thick and porridge like.
- Meanwhile, cook eggs in boiling water for 6 min. Drain and place into an iced water bath to stop the cooking process and allow to cool. Peel and set aside.
- Divide congee among bowls and top each serve with a halved jammy egg. Garnish with your choice of toppings and serve/drizzle with sauces of choice.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
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