Thursday, January 6, 2011


congee is a rice porridge commonly eaten for breakfast in asia, but i love it any time of the day for its comforting qualities. it is basically rice cooked in lots of water until the rice is soft; the amount of water used depends upon one's preferences and the region where one comes from. while i'm not cantonese, this is a cantonese version.

2 cloves garlic
a small knob of peeled ginger
a generous slurp of sesame oil
a generous slurp of rice bran oil
100 grams jasmine rice, rinsed
1 teaspoon salt
a splash or chinese rice wine
1750 grams water

place the ginger and garlic into the thermomix bowl and chop for 3 seconds on speed 7.

add the sesame and ricebran oil to the thermomix bowl and saute the ginger and garlic for 3 minutes at 100 degrees on speed 2.

add the rice, salt and rice wine and saute for 3 minutes at 100 degrees on reverse speed 2.

add the water. bring to the boil at 100 degrees, reverse speed 2, and reduce the temperature to 90 degrees. cook for 25 minutes. raise the temperature to 100 degrees and allow to come to the boil. add your choice of meat and vegetables and allow to cook for a few moments before serving.

my favourite addition is chicken...i also like preserved bean curd with it...sigh...

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