where the rice is half melted, you can see some rice, but the soup is also think and white The tongue still feels that the rice was once rice, but it can be swallowed without it being stuck in the throat. I haven't eaten congee in a long time, in fact, we only eat once in a week rice (when we eat with the whole family). The other days I just eat bread or noodles (too lazy to cook and wash dishes). But maybe one these days I will make congee for myself to eat (with lots of beef in it for the bite).
dried scallops and pork meat, its delicous i normally eat this when im ill but its really tasty without being unhealthy
thousand year egg in the congee sounds like its not good for us, but of course its the traditional Fav! i like all kinds, but has to be melted to a creamy texture. yummm. thicker is more filling, and can still be melted down, just timing temp. Congee is so soothing, even on sick days. yea!
the soup wiith rice option is a legit congee, but of a minority Chinese cuisine (chiu chow does it from my knowledge). there is also one where it's like cooked rice, but just a big watery ... like a really THICK congee which is popular as a breakfast dish in Taiwan which they will have with side dishes along side it. At present, my fav is the traditional congee one cup raw rice cooked in six cups water and cooked until the rice is half-melted (?), not too thick, but not too thin. and that's just the rice part. My favourite congee recipe (that I like making currently), is following the above rice/water ratio, cooking at medium high to medium heat (as long as the rice is bubbling it's good, but of course you don't want it to boil over or burn the pot bottom) when the congee is just about done and it's bubbling --- I like to add fresh corn niblets (i pick off the niblets straight of a cob of raw corn --- sooooo goood in the congee), and then I will add either beef or chicken or turkey. You can marinade and use ground meat, or buy some type of sirloin/breast/cutlet strips and just chop them down to the size you like. I like to take turkey breast cutlet and just cut it up, then start cutting away at it until it becomes like ground meat. Then I season with some salt or soy sauce (light) and mix it up, adding little by little some water so that it smooths out the meat texture even further, set aside in a bowl 15-30 minutes. Then when the congee is bubbling, i'll put in the corn niblets first (you can cheat and use cream style corn if there is no fresh corn on hand but the fresh corn niblets is a taste sensation), and after 5 minutes add in the meat, mixing it throughout the entire pot of congee. Then salt to taste. If you have the ingredients on hand, it's an amazing dish to try. One cup of white rice goes a long way. There's easily 6-8 servings of congee there.
I love congee of any sort - even the ones where it's basically just cooked rice in soup. I believe it's called a "Chiu Chow" style....so I guess different provinces in China has their own specialties? No matter, since i love them all. Whenever I'm feeling sick or don't have much of an appetite, congee is always my goto food. Some favorite combos are: Dried Scallop, dried beancurd sheets, ginko nuts Salted spareribs, dried oysters, dried beancurd sheets Dried stock fish and peanuts Ground Pork and preserved duck's eggs (the black ones) pork bone If I go out and have congee then I'll usually choose the fancier ones that I can't make at home. My favorite is "Tan Chai" - it has many ingredients in it: pork stomach, squid, shrimp, pork slices/pork meatballs, etc. And of course, restaurant congee would NOT be the same without that delicious fried donut that goes with it!
