Congee

I have been craving congee for ages, and finally got around to making it last night. I first ate congee in Chicago’s large Chinatown as a teenager and loved it. If you are not familiar with congee, it is a rice dish made by boiling rice in a large amount of water or broth until it breaks down into a thick, porridge-like consistency.

Congee can be made with various types of rice, such as jasmine rice, sushi rice, or glutinous rice. It is often served with additional ingredients like meat, seafood, vegetables, or herbs. The great thing about it is that you can serve it with pretty much whatever you have around. We had some leftover chicken from the tacos I had made, as well as some spinach and water chestnuts so I used those.

I also added some soft boiled eggs, chili crisp, pickled mustard stems (you can find these at Asian markets or see my links page), and scallions as well as a simple seasoning sauce of soy sauce, rice vinegar and sesame oil.

The texture of congee can range from smooth and creamy to more coarse and chunky, depending on personal preference and regional variations. It is often served as a breakfast dish, but it can also be enjoyed as a comforting meal at any time of day, and we loved having it for dinner.