- Prep time
- 20
- Cook time
- 75
- Skill level
- Low
- Serves
- 2-3 servings
Winter is here and Queensland Food Fellow Alison Alexander has the perfect alternative to the cold morning mainstay of porridge with this simple and delicious congee.
"I’m not a great porridge eater, I have to say. Boarding school killed it for me well and truly, but one thing I do love, which is another type of porridge, is congee," she says.
"It’s lovely and soft, it’s unctuous. And, if you can get the cheapest of rice, the broken rice, this is even more perfect for it.
"It's ridiculously easy."
She says the congee reheats well, making it perfect for snacking "when you get the nibbles".
Ingredients
Method
- 1.Bring the chicken stock, water and ginger to a boil in a large heavy-based saucepan over a high heat. Add rice and return to the boil, stirring frequently.
- 2.Reduce heat to a simmer and cook, covered, for 1 hour, stirring occasionally, until thickened and most of the liquid has been absorbed.
- 3.Add the chicken and simmer for 5 minutes. Stir through Shaoxing wine and soy sauce and seasoning.
- 4.Serve congee in bowls and sprinkle with over the green onion and ginger and drizzle on a little soy sauce and sesame oil.
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