I promised you a recipe on Wednesday, remember? So finally, thinking about the next WIAW coming around in just two day’s, I managed to sit down and write it. But good for you, I will give you an additional variation, which is probably a little less healthy, but oh so satisfying and closer to the original congee which you would get in China.
So what the hack am I talking about, anyway? Congee (let me show off my chinese skills: 米粥 , pronounced “mizhou”) can be best described as porridge made out of rice. The plain dish itself contains only 2 ingredients: rice and water. Usually it is served with additional ingredients, which could be proteins (meat, fish, egg or tofu) and/or seasonings (coriander, roasted peanuts and scallions are typical). In China it is a widespread breakfast dish, but also consumed throughout the day and known as food for sick people. Congee needs to be cooked for hours, which makes the use of a rice cooker quite recommendable.
Traditional Congee with a Poached Egg
yields 2 generous portions
- 1/2 cup white rice (dry)
- 6 cups water
- 2 eggs
- pulled beef *optional(I had leftovers, you could also add roasted peanuts for some crunch)
- 1 tbsp soy sauce
- 2 scallions
- 1 tsp sriracha
- 1 tsp mirin (rice wine) – can be replaced by 1 tsp neutral vinegar
- 1 tsp honey
Place water and rice in your rice cooker and let steam – this step will take about 1.5 hours. (If you make a bigger batch, it will take longer.) The rice should have a porridge-like consistency. Poach the eggs (which truly is a science – I failed mine, the yolk wasn’t liquid, as I intended – as soon as I master it, I will make a post just about poaching eggs. Until then, just learn from Jenna!) and roast some peanuts. Chop the scallions and mix the sauce ingredients in a small bowl. Pour some congee in your bowl, top it off with the poached egg and roasted peanuts (or whatever other topping you chose… only the egg can even be enough), drizzle the sauce on top and enjoy.
Brown Rice Miso Congee
- 1/2 cup brown rice (dry)
- 7 cups water
- 1 tbsp light miso paste
- 1 medium carrot
- handful dried mu’err mushrooms
- 1/2 cup spinach
- 1/2 cup smoked tofu (cut into cubes)
- 1 soft boiled egg
- 1 tbsp scallions
- sriracha *optional, but recommended
Prepare the congee as described above: brown rice and 6 cups of water -> rice cooker. Broil the mu’err with boiling water and let soak as long as the rice steams. Cut the carrot in small chunks and the spinach in stripes. Add the vegetables and tofu to the rice as soon as all of the water is evaporated, also add the last cup of water. Let steam again. Stir in the miso paste and serve topped with scallions, sriracha and half an egg.