In China, congee is served for either breakfast or supper. Redolent of ginger and soy sauce, congee is the ultimate restorative and, with its porridge-like consistency, it really is gluggy rice. It is easy to make because the aim is to overcook the rice, releasing the starch and causing it to thicken. You can't go wrong. Start with this basic recipe and add other ingredients once it has cooked. Congee could well be the new risotto.
|½ cup||Short grain rice|
|1 Ltr||Chicken stock, or water|
|2 tsp||Fresh ginger|
|4 tsp||Soy sauce|
|4 Tbsp||Fish sauce|
|1||Roasted chicken, and any reserved juices (Main)|
|12||Oysters, raw, drained of their juices (Main)|
|1||Spring onion, finely sliced on the diagonal|
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- Cook the rice in the stock or water for 2 hours until it collapses and becomes creamy - it should have a similar texture to porridge.
- Add the seasonings (chopped garlic, chopped ginger, soy sauce and fish sauce). Stir in the chicken (shredded) and some of the juices.
- Just before serving, add the oysters (drained from their juices), heating through until they are tight and plump. Pour the congee into serving bowls and garnish with spring onion (finely sliced on the diagonal).