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