EASY RICE CONGEE

Easy Rice Congee image

Very easy and delicious one-pot-meal. May substitute chicken with other meat e.g. pork/beef. Stirring is important, to achieve smooth congee. NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth.

Provided by WaterMelon

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup rice (not quick-cooking)
3 -4 cups water (may use chicken/vege broth)
2 pieces boneless skinless chicken breasts, cut to thin slices
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 dash black pepper (according to your taste)
6 pieces shiitake mushrooms, julienned
2 tablespoons scallions, chopped
sesame oil
black pepper or white pepper

Steps:

Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
Add more water/broth if necessary (for both methods)
Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.

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