Congee is my comfort food. It’s easy to prepare and kid-friendly. I usually cook it with leftover meat or seafood and top it with aromatic and flavourful ingredients.
During these times when we need a repertoire of one-pot meals to feed the stay-home tribe, this is one handy recipe (here’s another handy, hearty recipe to try!). For a smooth and creamy bowl of goodness, the secret is to pulse the rice in a food processor before cooking it.
1½ cups jasmine rice
¼ cup dried scallops, soaked in water until soft and easily broken apart3 cups water, more when necessary
2½ cups roast chicken, shredded
A pinch of salt, or more to taste
2 tbsp chopped coriander
2 tbsp chopped spring onions
2 tbsp fried anchovies, store-bought
2 slices ginger, julienned
A drizzle of sesame oil
1. In a food processor, pulse rice until very fine.
2. Place rice, dried scallops and water in a pot and bring to boil.
3. Bring it down to a simmer. Stir with a wooden spoon frequently to keep the rice from sticking to the bottom of the pot.
4. Cook for 30min to 1hour until congee is creamy and smooth, adding more water when it thickens.
5. Stir in the chicken and salt and cook for another minute.
6. Top with coriander, spring onions, fried anchovies, ginger and sesame oil. Serve warm.
1. Alternatives to the roast chicken include minced meat, scallops and prawns.
2. When I have vegetables like watercress and lettuce on hand, I chop them up and add them after the meat or seafood is cooked. Then cook for another minute or so.
3. When I am in the mood for eggs, I add a soft boiled one – it makes a tasty and nutritious topping!