Mr Washy was pretty impressed by the breakfast we have in Asia. Apart from the soft boiled eggs he tried, he also loves the regular congee. Congee is relatively easy to make and very versatile. You can boil up some rice (short, medium or long grain) with some stock (fish, chicken, pork or others) to make it tasty and then add other goodies like vegetables or meat when you are reheating it.
HOW TO MAKE CONGEE:
(This is roughly measured to be a one person's portion)
- Measure about 1 cup of white rice into a saucepan, rinse twice with water. This removes dirt. We sometimes use 3/4 cup of rice and 1/4 cup of oats. The oats add a more gooey texture, more fibres and it will also help to lower your cholesterol level. (To be honest, sometimes we forsake the whole measurement part, the trick is to add more water if it is too thick or to reduce the water when it is too watery)
- Add roughly 6 cups of water (so your water to rice ratio is about 6 to 1). Add 2-3 drops of oil. We love sesame, there is nothing like it. We would also add a stock cube in at this point. Some people prefer using real stock as to stock cubes. Cubes are simple more convenient. We do not suppose Mr Washy has any real stock anyway.
- Put the saucepan on the stove top, bring it to a boil. You want to stir occasionally and watch carefully especially if you are using a non-stick saucepan.
- Turn to medium heat as soon as it starts to boil. Continue to simmer. Stir occasionally, do not cover fully with the lid as it might over flow. The congee is ready the rice turns into a porridge-like texture. This will take a while. It will give you enough time to prepare your other ingredients meanwhile.
The congee is so tasty and versatile, you can add anything to it. Be imaginative, throw in your leftovers, shred leftover chicken from your roast, breaking a raw egg into a bowl of hot congee and stirring it through is only too yummy. Add some drops of sesame oil, some chopped spring onions with soya sauce to taste and yummmzzzz...
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