Hi guys, This simple bowl of congee takes me back to
my childhood; it’s the kind of simple food that makes me feel safe and warm and comforted. What is it? Basically a savory rice porridge
that can be eaten plain or with lots of other foods mixed in or dressed up with condiments.
It’s a typical Chinese breakfast food but can also be eaten at other times of the day
and especially if one is feeling ill. All you need is rice and water or broth and
perhaps some ginger and scallions to season. I’m using Thai jasmine rice because it’s what
I have, but you can really use any type of rice you like, even brown rice. Some connoisseurs
might disagree on the type of rice but I feel it’s up to personal preference. First wash your rice. This just helps the
congee cook up nicely without excess grit or rice flour. In the pot I have half a cup of rice. Fill
up the pot, swish around and drain most of it. Now I swish it around some more. Agitating
the grains to loosen any rice flour or grit. Fill up the pot again and drain. And do that
again a couple more times until the water is pretty clear. After the final rinse, drain and add 4 cups
of water, ginger and salt if you like. Set this on the stove and bring the water
to a boil without stirring. Once you get to a
rolling boil, turn down the heat to low and
simmer for 20 minutes or until the rice is completely cooked. At this point, I take out the slices of ginger.
Some people will use finely sliced young ginger and leave it in, but I really hate biting
into pieces of ginger. It’s a texture thing I’ve had since I was a kid. Now we get the power tool out; I mean, the
immersion blender. This is a kind of cheat step as the rice is broken down slowly during
the cooking process in the traditional method. This was is much quicker and I find the results
are fantastic. Now, blitz the rice porridge until it’s smooth.
Some people, like my mom, actually prefer having large grains of rice still in the congee
but I like mine super smooth, Hong-Kong style. And that’s it. You can add more hot water
or broth to thin it out but this is your basic For a simple breakfast, you can have this
garnished with green onions and a little soy sauce to enhance the mild flavour of the congee.
It serves as a warm and gentle way to wake up your digestive system. It can also get as complicated as you like.
Other common condiments include fermented tofu, fermented black soybeans, and pork floss.
I don’t use pork floss of course, but you can also make a vegan version out of mushrooms. For today, I have some sweet corn seasoned
with soy sauce and sambal sauce. These strong tasting condiments are meant to be eaten in
little bits to balance the plainess of the congee. So that’s it. Look out for future videos that
I’ll be sharing on Chinese condiments and foods that you can have with congee. Thank you so much for watching this video.
Please give it a thumbs up if you liked it. Do you have a childhood favourite that you’ve
veganized or want to veganize? Share it in the comments below so we can all get some
comfort food inspiration. Bye for now!