Congee is another one of those meals that can be easily made with some leftover ingredients. In fact, I don’t recommend making this if you don’t have some leftover rice already in the fridge, it just works better. Traditionally congee is made with white rice, but I used brown rice because it is what I usually eat at home. However, I wouldn’t get carried away and use just any kind of rice because a short grain type of rice is going to work best. Congee is best during cold weather months and when you are not feeling well. It will cure the common cold.
2 cp Cooked Brown Rice (cooled preferably leftover)
1 qt Low Sodium Chicken Stock
2 cp water
1 small yellow Onion diced
2 clove garlic chopped
½ Roasted Chicken (cooled and shredded)
¼ cp Maggi
Salt and Pepper to taste
Green onions sliced
- In a pot on medium heat, add onions, garlic and sauté until translucent and fragrant.
- Add rice, chicken stock and stir to combine. Set pot on a low simmer and stir every 15 minutes for approximately 1 hr.
- Add water, chicken, Maggi and season lightly with salt and pepper. Continue to simmer and stir every 15 minutes for another 30-45 minutes.
- When rice is bloomed and the congee looks rich and silky almost like soupy oatmeal consistency then it is ready. Add seasoning of salt (or more Maggi) and pepper to taste as necessary and serve while hot.
- Garnish with scallions, sesame oil and drizzle of soy sauce or Maggi. Serve and enjoy.