Congee is the chicken soup of Asia. When a child, teen or adult is sick, out comes the big pot and a large batch of Congee is made. For those unfamiliar with it, it’s a soupy rice porridge into which other ingredients are added like egg omelette, mince, meat, eggs, fried bread sticks, shredded BBQ chicken as well as soy and ginger. It’s whatever you really fancy and I can imagine many a mum found it useful as that meant she could add whatever she wanted into it.
This recipe is by Elizabeth Chong, but you needn’t follow the topping suggestions, you could really add anything to a Congee. Of course I found it from Vogue forum where many avid cooks congregate to exchange recipes and talk about shoes. Because I made it for vegetarians, I stopped before adding the mince although I’ve shown the recipe in its original form should you want to make it for meat eaters. Adding the stock makes it so much more flavourful than plain water.
One thing that she doesn’t specifically mention but I adore is a packet of Hainanese Chicken rice spice paste of finely ground oily paste ginger and sesame oil which is traditionally served with chicken rice. It’s made by Asian Home Gourmet and is sold by the 50g flat packet called “Hainanese Chicken Rice Spice Paste”. It’s worth hunting for this as it’s gorgeous with the congee. Crispy or crunchy things often fare well as accompaniments to Congee and I tried to find deep fried breadsticks but to no avail. Things such as the aforementioned BBQ chicken or stir fried chicken are also great with Congee
Congee by Elizabeth Chong from Beyond Fried Rice
Ingredients:
- 1 cup short grain rice
- 10 cup chicken stock (I used vegetable stock)
- a little salt
- peanut oil
Mix together (optional, I did not do this):
- 315g minced pork or lean beef (or choose fish etc.)
- 1 cup spring onion, finely chopped
- 1 cup water chestnuts (available frozen or in can at Asian shop), finely chopped
- 1 tsp salt
- 1 tsp light soy sauce
Condiments: (optional add what you like)
- Bowls of spring onion
- small bowl of sweet cucumber (char gwar)
- small bowl of sichuan preserved vegetables
- small bowl of finely shredded ginger
- 1 cup roasted peanuts
- Or things like preserved eggs etc.
- Dark soy sauce and a few drops of sesame oil
- OR
- I had on hand: sliced spring onion, a Hainanese chicken rice seasoning of ginger and sesame oil, Tofu cubes, fried gluten balls, sweet potato cookies, stir fried chicken, Lup Cheong (chinese pork sausage), stir fried eggplant and stir fried capsicum. I usually add an omelette too sliced into strips but didn’t have time. I had hungry people to feed!
Preparation:
1. Wash the rice. Drain off water. Work in a bit of salt and peanut oil with your fingers or a spoon. Stand for 1 hour.
2. Bring the stock to boil. Add rice, stirring until it comes back to the boil. Reduce heat and simmer 2-3 hours. I stopped here as I was making it for vegetarians.
3. Beat in the mince (or you can make little pork or beef balls). Cook until the meat is done.
4. Adjust salt to taste.
5. Ladle into serving bowls. Each person adds their own favourite condiments.
Recipe by Elizabeth Chong from Beyond Fried Rice
14 Comments | Add your own
Yum, I love congee. It’s always so soothing and comforting.
As for fried bread sticks, the best ones I’ve had are from Mother Chu’s who make them fresh. You can often find them in Asian grocery stores too. They’re usually at Thai Kee at Market City.
Looks like the perfect warming meal with this weather we’re having at the moment!!!
Hi Helen-It is indeed! No wonder so many mums make it for when the kids are sick. Or I wonder is the comfort derived of the memory of being taken care of and skiving off from school
I was going to pop into Thai Kee but I was running late so I could only go to the place under Golden Kingdom.
Probably a good thing as I love those sticks a bit too much 
Hi Popeye-It is perfect with this horrible weather!
Oh, I love Congee - thanks for reminding me about it, this past few days has been perfect congee weather. I used to make it often with poached chicken and a vietnamese-style fish sauce and lime dressing (and lots of chilli and garlic).
Also, the asian groceries in Marrickville often have fried dough sticks.
i just can’t wrap my brain around the fact that it’s winter where you live! i really need to travel more.
meanwhile, this is an interesting recipe and i’m definitely itching for a taste!
Congee, to me, is THE ultimate comfort food
Funnily enough, I had congee at home today as well -might be a bit on the strange side for some, but I love to eat century egg congee with chicken feet (in black bean sauce)! If you haven’t already tried it, I highly recommend it (of course with the fried dough sticks as well)!
hehe chicken soup of asia
lorraine, if you head down to cabramatta, you’ll also get other types of deep fried stuff, they’re of the same family with the sticks
Hi lili-Mmm that sounds like a great combination. I’ve never thought of using lime in the sauce. I think I was unlucky with the fried breadsticks, I usually see them everywhere-except on that night
Hi grace-I know, it’s strange and I’m envying all of your lovely fruit and summer weather!
Hi Jenny-I love chicken’s feet but don’t think I’ve tried century egg. I wish I had some of that right about now
Hi tian-Oooh really? Other fried stuff? I wish I was closer to Cabramatta, I bet there are loads of really cool and interesting foods there.
I love congee. Whenever my mom makes it, it’s with the bare minimum of stuff. Maybe one or two bits of diced carrot, some salty dried fish, a sprinkling of mince. Just the way I like it
I love your array of condiments though - very impressive! 
Hi Y-I can’t help but pile mine with stuff. I think I like variety. This recipe however could stand up to very few ingredients as the stock gives it a good flavour. Previously, I only have had plain congee without stock.
congee is a subject dear to my heart =) we also like to add some pork floss on top. i agree with jenny, the century egg version is great too!
ps: claire introduced me to your blog via your banana bread round up. i’ve only just discovered bb and look fwd to trying a few variations!
Hi jfox - Pork floss is a great idea! I really must try a century egg
Cool, the recipes are fantastic, if only I could have given a prize to everyone!
Hi Lorraine!
Though I’ve been fascinated with Congee for a while now (only learning what it was earlier this year), I’d be concerned about how it would affect my digestive system! It looks so glutinous and like a potion to clog up my bowels.. rice can do that, not just to me but to others also I’ve been told. Being so starchy I’d be concerned about getting indigestion from it too. Of course I’ll have to try it one day.. I *am* curious.
Does this recipe taste like Congee you’ve eaten out at restaurants? It looks like appetising peasant-style food.. which is why I’m reading how ‘comforting’ it is to eat I guess!
Hi Maria-I never thought of it that way, I suppose it is gluey in texture but I don’t think it would be any worse than rice for your digestive system
To be honest, I’ve never ordered this much at restaurants. To me, there are always dumplings to be eaten and it fills me up too much
But this recipe is much better than any home made congee I’ve ever had 
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