Savoury, thick and creamy, congee is a popular Chinese breakfast dish. Think comfort food with a capital ‘c.’
For the congee:
1 cup long grain rice, washed, soaked for 15 minutes, and drained
10 cups water
Salt to taste
200g fish fillet, thinly sliced
For the garnish:
Salt and white pepper to taste 1cm ginger, finely shredded
2 spring onions, thinly sliced
1 teaspoon sesame oil
1 you tiao, thinly sliced
- Put the rice and water into a large covered pot. Bring to a boil, then lower the heat, and simmer with the lid on for about an hour and a half.
- Stir occasionally to prevent the rice from sticking to the bottom of the pot. The congee is done when the grains of rice are soft and broken.
- When you’re ready to eat, season the congee with a little salt, add in the sliced fish and cook for 1 minute. Ladle into bowls, top with the garnishes and serve hot.