Congee, a Chinese rice porridge, will make any cold winter’s day warm and welcoming. This recipe, also known as ‘jook’, was inspired by my Grandmother’s frequent preparation of this dish. You will enjoy congee’s unique velvety and savory taste.
- 5 cups chicken stock
- 5 cups water
- 1 cup white rice
- ¼ cup apple cider vinegar
- 2 tablespoons fish sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- ¼ teaspoon sesame oil
- 2 (6 ounce) fillets lean white fish, sliced
- ¼ cup pickled Chinese vegetables
- ¼ cup sliced Chinese roast pork
- 2 tablespoons chopped scallions
- 2 tablespoons crushed peanuts
- ½ teaspoon vinegar, or to taste
- ½ teaspoon soy sauce, or to taste
- 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
- 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
- 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
- Calories 204.8
- Carbohydrate 28.3 g
- Cholesterol 25.4 mg
- Fat 2.9 g
- Fiber 1 g
- Protein 15.1 g
- Saturated Fat 0.6 g
- Sodium 1430.7 mg
- Sugar 1.2 g