Congee

The first time I ate congee was when I traveled to Malaysia. The hotel had a breakfast buffet that always served rice soup. I didn’t know it as congee until we traveled to China and I saw it labeled on the hotel breakfast buffet in Xian. I’ve since then seen it on a cruise ship breakfast buffet. I did a little research on this dish and found that congee,¬†also called jook or rice porridge, is a common breakfast item in much of Asia. I decided to try making congee and used my students, who are primarily from Myanmar, as my test tasters. I made an 7 qt slower cooker full of congee and it was all consumed. One boy had 3 helpings and requested that I make it again tomorrow since I am his “school mom.”

INGREDIENTS

  • 2 1/2 cups rice (brown or white, I used a mixture)
  • 3 qts chicken or vegetable broth
  • 3 tablespoons garlic, minced
  • 3 tablespoons ginger, minced
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds uncooked chicken

DIRECTIONS

Place all the ingredients in a slow cooker.

Congee Ingredients

Cook on low overnight. Stir and serve.

Congee