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Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.
- 5½ cups homemade chicken stock or low-sodium chicken broth, divided
- Kosher salt and freshly ground pepper
- 5 skinless, boneless chicken thighs (1¼ lb.)
- 2 tablespoons vegetable oil
- 8 ounces oyster mushrooms and/or beech mushrooms, trimmed at base into small clusters
- 1 garlic clove, finely chopped
- 1 tablespoon grated peeled ginger, divided
- ¼ cup scallion greens, thinly sliced, from 3 scallions
- Furikake (click here for recipe), Korean hot pepper paste (gochujang), and/or soy sauce (for serving)
- Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.
Bring rice, 1½ cups chicken stock, and a pinch of salt to a boil in a medium saucepan. Reduce heat to a gentle simmer and cook 25 minutes. (If using previously cooked rice, place in a medium saucepan.) Add remaining 4 cups stock to the newly or previously cooked rice, bring to a boil, and reduce heat to a simmer. Add chicken thighs and cook until chicken is cooked through and rice is very soft and has a porridge consistency, 30–40 minutes. Reserve 1 chicken thigh for tomorrow’s lunch; slice remaining chicken ¼” thick.
Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 3 minutes; season with salt and pepper. Add garlic and ½ tsp. ginger and stir until fragrant, about 30 seconds. Add ¼ cup water; using a wooden spoon, scrape up any browned bits from bottom of pan. Continue cooking until water evaporates and mushrooms are tender and glossy, about 3 minutes more.
Divide rice and some broth among bowls and sprinkle with remaining ginger. Top with chicken, kimchi, mushrooms, and scallion greens.
Serve with furikake, gochujang, and/or soy sauce.
Nutritional ContentCalories (kcal) 400 Fat (g) 13 Saturated Fat (g) 2 Cholesterol (mg) 100 Carbohydrates (g) 42 Dietary Fiber (g) 5 Total Sugars (g) 2 Protein (g) 30 Sodium (mg) 1110Reviews Section
Congee or conjee ( / ˈ k ɒ n dʒ i / ) is a type of rice porridge or gruel eaten in Asian countries. The word 'congee' itself is a derivation of the Tamil word கஞ்சி (IPA: /ˈkəɲdʑiː/ ) or kanji.  When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, it is most often served as a meal on its own, especially for people who are ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
Spicy Chicken Thai Soup to Kick the Illness
The first thing you want to add to your diet is a spicy chicken Thai soup. There are multiple reasons why this is perfect for the winter colds, and the obvious one is the heat. The soup will warm you up from the inside, leaving you feeling satisfied and warmer again.
However, the benefits come from the spice and the chicken. Chicken soup is a popular food choice when it comes to cold because it’s packed with health benefits. The spice adds to that since the spice will get to your immune system and boost the virus-fighting benefits. Spice will also help to ease the inflammation and mucus in the body, making it much easier to breathe better when you’re ill.
- 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
- 4 cloves garlic, chopped
- 1 (4 inches) piece fresh ginger root, chopped
- 4 cups chicken broth
- 1 tablespoon vegetable oil
- 2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
- 12 ounces fresh white mushrooms, quartered
- 2 teaspoons red curry paste
- 3 tablespoons fish sauce
- 1 lime, juiced
- 2 (14 ounce) cans coconut milk
- 1 red onion, sliced
- 1/2 bunch cilantro, roughly chopped
- 1 lime, cut into wedges, for serving
- 1 fresh jalapeno pepper, sliced into rings
- Stir the lemongrass with the garlic and ginger in a pot over a medium to high heat and then add the chicken brother and bring to a boil reduce to a simmer for 30mins
- Strain the broth and put to one side discard the lemongrass, ginger, and garlic
- Heat the oil in a soup pot over medium heat and add in the chicken, cooking for 5 mins
- Add the mushrooms and cook for 5 mins
- Add the red curry paste, fish paste, and lime juice and stir to combine
- Add the chicken broth and coconut milk and lower heat to simmer for 15-20 mins
- Skim excess oil and fat off
- Stir in the red onion and cook for 5 mins
- Remove from the heat and serve with some cilantro, lime wedges and peppers over the top
You can also put all the ingredients into a Crockpot and cook through that method. This will have your dish ready for you when you get home since you usually can’t take time off work with a common cold!
Red Rice Congee with Chicken, Kimchi, and Mushrooms - Recipes
|I used a large skinless chicken leg. You can also use a few |
skinless chicken thighs or drumsticks.
|Given to me as a wedding gift, my 5-quart Crock-pot |
slow cooker has served me well over the years.
|After 8 hours, this is what it looks like. |
Your whole house will smell delicious too!
|Simply stir everything together. See how the meat just |
disintegrates? It's become super soft and tender.
|Mix all the toppings together and dig in!|
|My daughter loves congee, especially this one. |
This is her expression when she caught a whiff of it.
◘ I have researched congee recipes for their health benefits and found most are boiled down rice as you mentioned. This congee has a lot more flavor to it with chicken and corn. YUM! I'll save this too. Thanks! ◘
Corn in congee is surprisingly good! Give it a try!
This recipe started my cooking with slow cookers. My twist is to 'cook' the chicken first for about a minute or two in onion and garlic before placing all of it in the cooker. I also put some 'patis' (fish sauce). Thanks!
Hi Vanessa, great idea of sauteeing the chicken first. I should try that. Thanks for stopping by.
About Forbidden Black Rice
This version of congee uses black rice which I love for its flavour and health benefits. The dark pigment is from the presence of anthocyanins, a type of polyphenol with anti-inflammatory and gut-microbiome-supporting properties. I genuinely never get bored of eating purple, blue, red and black foods.
Use either Thai black rice or Chinese Forbidden rice in this recipe. In Australia, I use the Chef's Choice Organic Forbidden Black Rice which is very affordable.
Teczcape-An Escape to Food
With my naked eyes, I could only tell the difference by color(see below). Quinoa and Millet - some of the other (newer) grains I have recently adopted in my brown rice + red cargo rice + pasta carb-group. My latest craze must be walking down the grains, seeds and nuts aisle in Whole Foods. Like a teen or toddler in a candy shop, I got hooked on those see-through dispensers and transparent containers of grains, seeds, nuts etc. Practically, I just buy the quantity I want by turning those (irreversible) knobs. How dangerous for a shopper on a budget.
Left: Quinoa Right: Millet
Other than the Pine Nuts I've got (the other nuts are replenished from Trader Joes otherwise), I also bought my quinoa and millet from Whole Foods. The ANDI (stands for Aggregate Nutrient Density Index) surely comes handy along the way, making it so much more interesting to choose my grains and nuts. Handy ANDI!
I am totally new to quinoa though I have often seen them appearing in food blogs. But I am not new to millet and they look almost similar. If I could use millet to cook my congee, surely I can use quinoa? No idea. Just try. That less than 1 dollar worth of quinoa dispensed from the builk aisle is surely not going to be an expensive mistake. What can go more wrong than cooking congee ?
Congee. A no-brainer?
The cult out there is going to tell me cooking congee requires no skills whatsoever. Basically, just add water and boil the grains and add more water if the water seems to be drying out or when the grains are not cooked. That is also how you adjust the level of consistency you want for your congee. Some like it thick and gluey while others like it thin and watery. Your pick. More water. Less water. How long you want to boil. But another cult-following will tell me - NO. Cooking perfect congee details from the start of choosing the type of grains, soak time (before you cook the grains), water, cooking time etc etc. Whatever.
At home, as long as it is tasty, nutritious and easy for me, I will do it.
Cheers to my bowl of watery mixed wholesome congee made from brown rice, red cargo rice, millet and quinoa. My four-grain congee!
Tip 1: Congee is actually the best way to combine variety of grains because it is less "water- and time-stringent" compared to cooking rice. As said above, you just add and add water till all the grains are cooked in the congee. That cannot be done when cooking rice cos' the white rice will turn completely mushy when the red cargo rice cooks perfect, vice-versa.
Tip 2: If you feel under the weather or just have your wisdom tooth extracted, the "water" of this congee is something easiest to down and gives you loads of Vitamin Bs. I will drink to that.
Tip 3: You might also like to add barley, green beans, rolled oats to this mix.
On microscopic examination, quinoa actually looks quite different from millet. It is flatter while millet is definitely rounder.
Better late than never
Quinoa is a balanced amino acid source (contains 8 amino acids including lysine, cystine and methionine), complete protein with a low glycemic index. It also contains calcium, iron, vitamin C, vitamin B and fiber. . Quinoa is also gluten-free, suitable for those on a vegetarian, vegan, diabetic and gluten-free diet.
I know a lot of you make salad out of quinoa or eat them like rice. But for now, I am happy with congee.
This four-grain congee (of brown rice, red cargo rice, millet - 小米 and quinoa - 藜麦 or 小小米 ) goes to Blogger Secret Ingredient (BSI) - Rice, at Mo's Kitchen.
Red Rice Congee with Chicken, Kimchi, and Mushrooms - Recipes
Chicken with Goji Berries Broth
In a 6 to 8 quart pot, add the bones. Add 4 quarts of water and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
Drain, rinse the bones well (here we are par boiling the bones to remove any blood and impurities from the bones).
Add fresh water to the blanched bones, enough water to cover the bones (8 to 10 quarts). Let this come to a boil and bring it to a simmer. Add the ginger and garlic cloves. Skim the scum off as necessary. Let this boil for 4 to 5 hours. After the 4 to 5 hours, add the onions, carrots, and goji berries. Boil for an additional 1 hours. Continue to skim off any scum and fat. Season liberally with salt. Taste the broth to make sure it’s rich and flavorful. Strain well through a chinois and a cheese cloth. Discard all bones and vegetables. Reserve the broth and let it cool. The next day, discard the solidified fat from the surface of the soup.
Add a handful of goji berries per batch of prepared broth for garnish.
2 strips (3x2-inch) kombu (dried kelp)
10 large shiitake mushrooms, stemmed, thinly sliced
1/4 cup awase miso (or 2 tbsp. each shiro and aka miso)
Small cluster of trimmed enoki mushrooms, torn apart, for garnish
Put all ingredients except miso and enoki mushrooms in a 6 to 8 quart pot, add 4 quarts (16 cups) water, and bring to a boil, partly covered. Reduce heat and simmer 10 minutes, covered, to blend flavors and soften mushrooms. Put miso in a medium heatproof bowl, whisk in about 1 cup hot broth to blend, then pour into pot. Just before serving, top with enoki mushrooms.
Hong Kong milk tea tiramisu
1/4 cup plus 1 teaspoon granulated sugar, divided
8 1/2 tablespoons instant Hong Kong milk tea powder, divided
1 (8-ounce) container mascarpone cheese
1 cup plus 2 tablespoons warm water
2 tablespoons (1 ounce) Madeira, Marsala, or rum
Milk chocolate bar, for grating
Whisk together egg yolks, milk, 1/4 cup sugar, and 1 tablespoon tea powder in a medium saucepan until smooth. Cook over medium-low, whisking constantly, until thickened, 7 to 9 minutes. Transfer mixture to a heat proof container cover and refrigerate until chilled, about 2 hours.
Add mascarpone in bowl of a stand mixer fitted with the whisk attachment add chilled egg custard. Beat on medium-high speed until mixture is fluffy, 3 to 5 minutes. Spoon mixture into a piping bag cut a 1/2-inch hole in the tip. Set aside.
Add heavy cream and remaining 1 teaspoon sugar in a medium bowl. Using the dull side of a knife, scrape vanilla seeds from split vanilla bean pod into bowl. Beat with an electric mixer on high speed until soft peaks form, about 2 minutes. Spoon whipped cream mixture into a separate piping bag cut a 1/2-inch hole in the tip. Set aside.
Stir together 1 cup plus 2 tablespoons warm water and remaining 7 1/2 tablespoons tea powder in a small bowl. Stir in Madeira. Set aside.
Arrange 3 ladyfingers lengthwise, side by side, on a cutting board. Press down onto ladyfingers using a 2 3/4-inch ring mold to create a 2 3/4-inch circle of cookies. Fit cookie circle inside bottom of a 4-ounce glass. Repeat process using about 15 additional ladyfingers to fill bottoms of 8 glasses total, using cookie scraps as needed to fill glass bottoms. Drizzle 1 1/2 tablespoons tea mixture into each glass on the ladyfinger layer.
Evenly pipe a layer of mascarpone custard (about 3 tablespoons) into each glass. Repeat with ladyfingers and tea mixture in each glass to create an additional layer.
Pipe a layer of whipped cream (about 1/4 cup) into each glass. Chill at least 4 hours or up to 8 hours or overnight. Finely grate milk chocolate over tiramisu just before serving.
Red Rice Congee with Chicken, Kimchi, and Mushrooms - Recipes
When you are really, really pressed for time. But you still want to have a delicious, flavorful, and healthy meal, try this Korean fried rice.
Kimchi is a traditional Korean pickled vegetable dish. I don't know how true it is, but it is said that this side dish is required in all Korean meals and that all Korean women are required to learn how to make their own kimchi, or else no man will marry them! :) Anyone who can verify this?
Health magazine has named Kimchi as one of the top five of the world's healthiest food. It is rich in dietary fiber, and vitamins and is low in calories.
For now, I buy my kimchi in small convenient packs. (See the photo below.) I don't know how to make kimchi yet. But I promise myself that I am going to learn how to make kimchi one of these days. I cannot pass up the opportunity to learn a healthy and delicious side-dish :) It should not be too difficult :)
4 C cooked jasmine rice
1 pack (120gms) kimchi
200 gms cooked ham, cubed
4 T garlic, minced (optional)
spring onions, chopped
1. Chop the drained kimchi into little pieces. Reserve the liquid.
2. Saute garlic in a little oil. This is optional. If you are not using garlic, simply skip this step.
3. Add in the chopped ham (or substitute cooked cubed chicken). After a minute, add in the kimchi and the kimchi liquid. Stir for a while until hot, then add in the rice.
4. Mix everything up, so that the rice can absorb the flavor of the meat and the kimchi. Cook while stirring until the rice is hot. This should take around 2 to 3 minutes only. Test for taste. Add a little salt if too bland. But for me the kimchi is already flavorful enough.
5. Cook some sunny side-up eggs. Arrange the cooked rice on a plate. Top with the sunny-side up egg and chopped spring onions. Serve immediately.
A tasty and nutritious meal in a short time - provided you already have cooked rice, of course. :)
Sharing this dish with Wine and Dine featuring Korea dishes over at Joelen's Culinary Adventures.
So listen to this, my cousin in Shanghai knows that we have a food blog. Once in a while, she’ll send me information or dishes that might interest me. Recently she sent me a 15-minute congee recipe, and it immediately caught my attention, because I––like you right now––thought there was NO way anyone could make a decent congee in 15 minutes––let alone a really good one!
So it was definitely worthy of the 15-minute investment to find out. My conclusion was that the congee did not cook to the right consistency in 15 minutes, but 20 minutes was the perfect amount of time to reach the texture you see in our pictures.
The secret? FREEZING the rice ahead of time: wash the rice, drain, and put the washed rice in a zip-loc bag (or freezer-safe container). Then leave it in the freezer for at least 8 hours.
The science behind it is that the moisture in the rice freezes, expands, and breaks the rice kernel into tiny pieces to dramatically reduce necessary cooking time. I also tried this method with grains like barley, brown rice, red rice, and black rice, and it works beautifully. The cooking time for grains other than white rice is just slightly longer.
Now I always keep a bag of washed rice in my freezer. I don’t have to plan ahead and invest an hour or more to make congee anymore. I can have it any time I want: breakfast, lunch, or dinner.
Sriracha Fried Rice
There are few comfort food dishes as economical and easy to make as fried rice. Like many New Yorkers, I fall into the trap of grabbing pizza or halal chicken when I'm famished late at night and everything else is closed. I tell myself I really should go home and check what's in my kitchen. Then I end up grabbing that slice of pizza anyway.
Then I learned to just make extra rice when I do have the time to cook. Because you can always use it for something, whether it's fried rice, congee, or just reheated with other leftovers. Of those three, fried rice might be my favorite. And it also helps you use up other leftover meats and veggies in your fridge.
Over the years I've made many variations, including Edamame Fried Rice, Thai Basil Chicken Fried Rice, Pumpkin Fried Rice, and just a simple Vegetable Fried Rice. But when you're also a huge fan of spicy food, eventually you'll also make one featuring hot sauce.
This Sriracha fried rice is vegetarian, but you can easily make it meaty by adding fresh or leftover chicken, pork, or shrimp. It's also kind of a tongue-scorcher, so if you'd like just a hint of spiciness, just cut the amount of Sriracha by half.