Congee
I could never have anticipated that this recipe would become as beloved as it has. Congee is embraced by billions of people across many Asian cultures. It’s warming, savoury, and can be customised with your favourite toppings – just like porridge, only interesting. It’s time the rest of the world realised how brilliant it can be to have a bowl of congee for breakfast (or any time of day, really).
Ingredients 12
2 tbsp vegetable oil
2 spring onions, large, sliced, white and green parts separated
2 garlic cloves, minced
4 cm pieces ginger, peeled, cut into fine matchsticks
1 star anise
100 g jasmine rice
2 tbsp shaoxing rice wine
1 tbsp light soy sauce
1 l stock
white pepper, to taste
salt, to taste
sesame oil, to serve
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Method 4
Heat the in a large saucepan over a medium heat. Add the white part of the , along with the and , and cook until softened. Add the and cook for another minute.
Add the and stir to coat the grains, then pour in the and and cook for 30 seconds. Add the and bring up to a simmer, stirring often.
Reduce the heat to low and simmer gently, stirring often to avoid sticking, for 30–45 minutes, or until the is very soft and beginning to fall apart. Add a splash of water if it becomes too thick – it should resemble thick porridge.
Season with salt and white pepper, scatter over the green part of the , and a few drops of sesame oil, chilli oil and serve. See additional toppings in note below.
Shannon Martinez's tips
Now it’s time to make this congee your own. Some of my favourite toppings are: thinly sliced spring onion (scallion), shredded iceberg lettuce, cooked mushroom, crispy bacon, prawns (shrimp), shredded chicken, chilli (all kinds), blanched greens, blanched or grilled asparagus, fresh herbs, especially coriander (cilantro), fried sausage, fried smoked tofu, seaweed, corn kernels, crispy fried shallots, toasted sesame seeds, Chinese pickled vegetables.
Finish it with: a few drops of sesame oil, chilli oil, a splash of black vinegar.
