sesame oil, for drizzling
1 green onion, finely chopped, for garnish
Add the rinsed rice and chicken stock to rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover. Continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure, stirring occasionally, until the rice turns into a soft pulp.
Stir in the chicken, ginger, salt, and pepper. Simmer and cook, partially covered, for 15 to 20 minutes until chicken cooks through. Continue cooking and adjust the amount of water, depending on whether you like soupy or thick rice congee. Before serving, drizzle with sesame oil and garnish with green onions.
Tuna and Corn Congee
Tuna or salmon flakes can make this congee a nutritious and comforting breakfast meal.
INGREDIENTS | SERVES 2 OR 3
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
1 cup flaked tuna from a can
1 cup corn kernels, drained
Ground white pepper, to taste
Add the rinsed rice and water to the rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover, stir the congee, and continue to cook for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure. Stir occasionally.
Add flaked tuna, corn, and pepper, and continue cooking for 15 to 20 minutes, stirring occasionally. Adjust the amount of water, depending on whether you like soupy or thick rice congee.
Pork Congee
Make pork meatballs (as in the Meatballs and Napa Cabbage Soup recipe ) and add them to the pork congee.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound lean pork strips (about ¼-inch thick each strip)
2 cloves garlic, thinly sliced
4 fresh shiitake mushroom caps, thinly sliced
½ teaspoon dark soy sauce
¼ teaspoon salt
¼ teaspoon pepper
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
Ground white pepper, to taste
2 green onions, finely chopped, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork, garlic, mushrooms, soy sauce, salt, and pepper. Fry for about 5 to 8 minutes until fragrant, covering the rice cooker occasionally in the process of frying.
When fragrant, dish out half of the pork mixture and set aside in a bowl.
Add the rinsed rice to the remaining pork mixture; stir to mix well.
Slowly add the water, cover the rice cooker, and allow the mixture to come to a boil. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover.
Add the reserved pork mixture, stir gently, and continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure. Stir occasionally, until the rice turns into a soft pulp. During this process you can adjust the amount of water, depending on whether you like soupy or thick rice congee.
Season with white pepper and garnish with green onions before serving.
Pumpkin Congee
Pumpkin adds a mild sweetness to this dish, and complements the savory flavor of the pork.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound ground pork
2 cloves garlic, finely minced
2 fresh shiitake mushroom caps, finely diced
1 cup finely diced pumpkin (½-inch cubes)
½ teaspoon dark soy sauce
¼ teaspoon salt
¼ teaspoon pepper
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
Ground white pepper, to taste
2 green onions, finely chopped, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork, garlic, mushrooms, pumpkin, soy sauce, salt, and pepper. Fry for about 5 to 8 minutes until fragrant, covering the rice cooker occasionally in the process of frying.
When fragrant,
1 green onion, finely chopped, for garnish
Add the rinsed rice and chicken stock to rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover. Continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure, stirring occasionally, until the rice turns into a soft pulp.
Stir in the chicken, ginger, salt, and pepper. Simmer and cook, partially covered, for 15 to 20 minutes until chicken cooks through. Continue cooking and adjust the amount of water, depending on whether you like soupy or thick rice congee. Before serving, drizzle with sesame oil and garnish with green onions.
Tuna and Corn Congee
Tuna or salmon flakes can make this congee a nutritious and comforting breakfast meal.
INGREDIENTS | SERVES 2 OR 3
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
1 cup flaked tuna from a can
1 cup corn kernels, drained
Ground white pepper, to taste
Add the rinsed rice and water to the rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover, stir the congee, and continue to cook for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure. Stir occasionally.
Add flaked tuna, corn, and pepper, and continue cooking for 15 to 20 minutes, stirring occasionally. Adjust the amount of water, depending on whether you like soupy or thick rice congee.
Pork Congee
Make pork meatballs (as in the Meatballs and Napa Cabbage Soup recipe ) and add them to the pork congee.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound lean pork strips (about ¼-inch thick each strip)
2 cloves garlic, thinly sliced
4 fresh shiitake mushroom caps, thinly sliced
½ teaspoon dark soy sauce
¼ teaspoon salt
¼ teaspoon pepper
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
Ground white pepper, to taste
2 green onions, finely chopped, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork, garlic, mushrooms, soy sauce, salt, and pepper. Fry for about 5 to 8 minutes until fragrant, covering the rice cooker occasionally in the process of frying.
When fragrant, dish out half of the pork mixture and set aside in a bowl.
Add the rinsed rice to the remaining pork mixture; stir to mix well.
Slowly add the water, cover the rice cooker, and allow the mixture to come to a boil. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover.
Add the reserved pork mixture, stir gently, and continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure. Stir occasionally, until the rice turns into a soft pulp. During this process you can adjust the amount of water, depending on whether you like soupy or thick rice congee.
Season with white pepper and garnish with green onions before serving.
Pumpkin Congee
Pumpkin adds a mild sweetness to this dish, and complements the savory flavor of the pork.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound ground pork
2 cloves garlic, finely minced
2 fresh shiitake mushroom caps, finely diced
1 cup finely diced pumpkin (½-inch cubes)
½ teaspoon dark soy sauce
¼ teaspoon salt
¼ teaspoon pepper
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
Ground white pepper, to taste
2 green onions, finely chopped, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork, garlic, mushrooms, pumpkin, soy sauce, salt, and pepper. Fry for about 5 to 8 minutes until fragrant, covering the rice cooker occasionally in the process of frying.
When fragrant,
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