Sunday, July 13, 2008

Cheat's congee


Yah, cheated. I know zero about making a proper congee: I only know that I love it to death and if I could have breakfast congee every day for the rest of my life, I would die a happy woman. A happy, starch-filled woman. On the rare occasions that I get to breakfast in an international location, I always zoom straight for the congee with various pickles / kimchi / dumplings / prawns / chili sauce. Optimal zen moment.


So when there was some leftover cold rice sitting in the fridge last week, a rare instant of pre-coffee clarity saw the idea of congee pop into my mind. Cheater's congee. And it was truly awesome.

Cheat's congee
  • 1 cup cold cooked rice
  • chicken stock

  • 1 egg

  • chili oil

  • sesame oil

  • light soy sauce
  • chopped shallots

  • shredded nori / dried shiitake / dried shrimp / pickles / other condiments

Mix rice and enough chicken stock in a saucepan to make the rice gloopy. Bring to the boil and cook for about 5-10 minutes or until rice is thick and not too drippy. Break the egg over the rice and stir to cook the egg and break it up. Transfer the lot to a deep bowl and add shallots, soy sauce, flavoured oils and flavourings to taste.

1 comment:

Lara said...

Have you been to Little Hong Kong at Market Square? They have about a dozen different types of congee on the menu! I usually can't go past pork and century egg but I didn't want to scare off my friend. We tried shredded duck with preserved vegetables - it was good.