Congee

Congee is such a lovely dish, it's also very versatile.  Oh, did I mention that it's quite the frugal dish as well.  It's a traditional dish from China, dating back thousands of years, but served in many Asian countries. 

Chicken is the one I tend to make the most since it's easiest for me and the twinadoes like it, but you can use whatever protein you want or you can leave it out completely.  The condiments that you serve along side are what make the congee over the top delicious.

For the Recipe:

1 chicken breast, but into small pieces **see note for chicken

1 tsp. soy sauce

1 tsp. fish sauce

1 c. rice (jasmine or long are typically what I use)

1/2 of an onion, diced

4 c. chicken stock (or you could substitute just water)
1 inch knob of ginger, grated

1/4 tsp. ground white pepper

2 tbsp. fish sauce

1 tsp. sesame oil

salt, depending on how salty your chicken stock is will determine amount

water, amount will depend on how watery you like your congee

Condiments, listed below

Place the chicken in a bowl, add the soy sauce and 1 tsp. fish sauce.  Stir and let marinate while you cook the congee.  In a pot add the rice, diced onion, chicken stock, grated ginger, white pepper, and fish sauce.  Cook over medium heat, whisking regularly to break up the rice grains as they cook.  When the grains start breaking up the congee will thicken, about 20 minutes, add 1 cup of water.  Stir in well, taste for salt and add as needed.  Add  your chicken that has been marinating, stir well.  The chicken will not take long to cook if you cut into small pieces, just a few minutes.  If the congee is too thick for you, add in a bit more water.  I tend to like mine a little thicker, but I have had it more soupy and it was good as well.

Serve in bowls, let everyone choose their condiments.  As for the condiments, I normally choose one type of egg from the list below, fried shallots, green onions and the ginger.  You will quickly find what combination works best for you.

**I love using chicken thighs in congee, since they are more forgiving than chicken breasts you can add them in earlier. 

Condiments:

Hard Boiled Eggs

Preserved Eggs

Fried Eggs

Fried Shallots

Green Onions

Julienned Ginger

Korean Short Ribs

Thing 1 loves short ribs, he asks for them anytime we go to the Korean restaurant or the local teriyaki place.  I honestly don't know why I don't make them more often, it's not like they are difficult, I think that is going to have to change....

A few years ago when we were still in Snohomish we had a pot luck barbeque, one of the guests brought some short ribs.  Those were gone in mere minutes, and she had brought a lot.... they were that delicious.  Of course I had to ask for the recipe, and luckily she shared.  Like most recipes (not baking) when you cook you can customize to suit your tastes. 

For the Recipe:

1 c. soy sauce (I use low sodium)
1 c. sugar (you can use half brown half white if you want to change it up a bit)
3-4 garlic cloves, grated
2 tbsp. ginger, grated
1 bunch of green onions, chopped
2 tbsp. toasted sesame seeds (use the Asian sesame seeds)
2 tsp. sesame oil

Mix all the ingredients, add the short ribs and marinate overnight.  You can get away with marinating for six hours and serve some sauce on the side (must bring sauce to a boil then reduce to thicken, never use straight from the marinating due to bacteria).

This would also be good with chicken.  For a little extra sweetness add 1-2 tbsp. honey.

Cook the short ribs on a barbeque or indoor grill so you get those nice grill marks.  Be careful though, this has a lot of sugar in it so it will burn very easily. 

Serve with rice and if you really want a taste treat make some Hawaiian noodle salad as well, you won't regret it.