I would avoid long grain rice (including jasmine rice). You can use medium grain as well, which produces a very similar result. It creates a creamy and starchy texture that I love. My favorite rice to use for congee is short grain rice. How to make plain congee What type of rice to use And we usually add a few small dishes on the side, such as pickles or salted duck eggs, to add flavor to the congee. Unlike many Western-style congees I’ve seen after moving to the US, our daily congee does not use chicken or other types of broth, which is considered a luxury in China (most broths are homemade and not store-bought). The plain congee itself is very simple and humble, usually only containing rice and water. The congee is a convenient way to add a soup without too much effort or cost. The soup is especially important because we love to wash down the “dry” food with something runny. Because a full Chinese meal usually contains three dishes and one soup (三菜一汤) with a starchy staple (rice, noodle, bread etc). I consider the function of congee to be half soup and half starchy staple. It is usually served as a side dish that compliments the other mains, such as stir fried veggies and braised meat. Growing up in Beijing, white plain congee appears on our dinner table just as often as steamed rice. Check out the recipe below for how to make congee on stovetop or in an Instant Pot, with various toppings that spice it up! An introduction to plain congee I love to serve with my Kung Pao Chicken or Thai Basil Chicken and Crispy Fried Shallots.Not only is plain congee the ultimate comfort food, it’s also an important staple on the Chinese dinner table – just as popular as steamed rice.Garnish with chopped scallions/ spring onion greens.Add the fried ingredients along with the sesame oil to the porridge and stir again.Do not allow the shallots to turn too dark. Heat the vegetable oil in a small pan and fry the shallots and ginger till the shallots become golden and lightly crispy.Use a ladle to mash the rice a little (stirring briskly) and continue cooking till the rice is broken down to a gruel.Add salt to taste, unless you are using salted stock.When making Congee in ‘instant pot style’ cookers, always wait for the ‘floating valve’ to go back down, BEFORE you turn the pressure regulator to ‘vent’ and open. Pressure cook on Porridge or Risotto mode till done. OR Cook in an Instant pot/ Electric pressure cooker: Add rice, water (or stock) to the inner pot. Stirring occasionally is required to prevent the rice from sticking to the bottom. Keep the pot partially covered, to prevent boiling over. Simmer on medium-low heat, stirring occasionally, for 30 minutes. You can also make this ( easier method) in an instant pot(read further). Bring to boil and then reduce heat. Rinse the rice and add to a pot along with the water or stock (see notes).Scallions/ spring onion greens, for garnish As needed Salt (to taste, according to how salty the stock is) As Needed, Water (or stock, preferred) plus extra water as needed 9 cups You can strike through ingredients, as you prep them, by clicking on the ingredient. ♦Prep time:5 min ♦Cook time: 40 min ♦Serves 5 The Recipe Intro↓ has more information, related links. Porridge is the quintessential Asian comfort food and super on days when one is not feeling well or has a low appetite. Recipe Videos in the Malayalam language.Instagram Pics and Links to the recipes.
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