Congee

Method9 steps · about 45 min

1. 1

   Step 1: Cover the rice with separate washing water, gently rub and stir, then drain. Repeat three times. This washing water is separate from both the 8 cups congee water and the 2 tbsp chicken-marinade water.

   Uses 1 rice cup white rice · Separate water for washing rice

   
2. 2

   Step 2: Boil the measured 8 cups congee water. Cut ginger (1/2 oz) into thin strips; chop scallions (2) and cilantro (1) for the final garnish, keeping those ready separately.

   Uses 8 cups water for congee · 1/2 oz ginger · 2 scallion stalks · 1 cilantro sprig

   
3. 3

   Step 3: Thinly slice chicken (12 oz) and coat with oyster sauce (1 tbsp), cornstarch (2 tsp), the separate 1/2 tsp marinade bouillon and 2 tbsp marinade water. Mix for about 30 seconds until the water is absorbed. Mix in vegetable oil (2 tbsp) for another 20–30 seconds. Keep refrigerated while rice cooks.

   Uses 12 oz chicken, thinly sliced · 2 tsp cornstarch · 1 tbsp oyster sauce · 2 tbsp water for chicken marinade · 1/2 tsp chicken bouillon for marinade · 2 tbsp vegetable oil

   
4. 4

   Step 4: Bring the prepared 8 cups hot congee water to a boil in a roomy pot. Add the washed drained rice and stir briefly. Cover and let it return to a boil. Do not continue stirring during this return-to-boil phase.

   Uses Boiled congee water · Washed drained rice

   
5. 5

   Step 5: Partially cover and cook over medium heat for about 25 minutes, adjusting heat to prevent overflowing. Continue longer if the grains are still firm; actual stove heat changes the timing.

   Initial 25-minute rice-softening guide; continue if firm · 25 minUses Rice and congee water

   
6. 6

   Step 6: When rice is suitably softened, whisk rapidly for 2–3 minutes to break it down into a fluffy porridge. If the grains are still solid after the initial 25 minutes, continue cooking until softened first; the author needed another 10 minutes. Alternatively, if there is no whisk, omit whisking and cook for another 10–20 minutes until the rice breaks down. These are alternate routes, not consecutive requirements.

   Uses Softened rice porridge

   
7. 7

   Step 7: Raise heat and gradually add the prepared marinated chicken over 30–60 seconds while stirring, so slices separate. Stir for another 1–2 minutes and bring back to a boil. Continue until the chicken is cooked through, reaching 74°C/165°F at the centre of the thickest slice.

   Uses Whisked porridge or alternatively longer-simmered porridge · Marinated chicken

   
8. 8

   Step 8: Add the prepared ginger strips and the separate 1 tsp congee salt and 1 tsp congee bouillon. Stir 20–30 seconds.

   Uses Chicken congee · Prepared ginger strips · 1 tsp salt for congee · 1 tsp chicken bouillon for congee

   
9. 9

   Step 9: Turn off heat, ladle cooked congee into bowls and garnish with the prepared scallions and cilantro.

   Uses Cooked seasoned congee · Prepared scallion and cilantro garnish