One of the most popular comfort foods (at least in my universe) is congee. Itâ€™s the perfect meal to eat during cold and rainy days. Itâ€™s also a great hangover meal for people who are trying to bounce back from a wild night of partying and boozing.
Congee is a rice porridge that is naturally thickened from the prolonged boiling of rice. It is considered a staple dish in many Asian countries. What makes congee so appealing is that the addition of different ingredients transforms the dish. The basic congee is the base for a many variations of the same meal, which is makes it quite appealing to prepare as a quick fix meal. Congee is also a platform for creativity. Consider it a blank canvas for different congee variations that can appeal to different types of people â€“ from fish lovers, to vegetarians, to those who love meat.
Below is the recipe for that most basic of congee styles â€“ the chicken congee. Itâ€™s a dish that is so easy to make that you can make it your go-to dish when trying to prepare a meal for a group of friends. This recipe comes from forthesechildrenihaveprayed.wordpress.com.
1.5 cups rice, uncooked
4 quarts boiling water (16 cups)
2 teaspoons oil
1 tablespoon salt
3 large pieces of ginger
chicken or turkey carcass/bones
green onions, soy sauce, and chicken meat (shredded)
1. Boil water.
2. Mix rice and salt with oil. Add to boiling water and cover.
3. After 2 hours, add bones and ginger.
4. Simmer 1.5-2 hours. Be sure not to let it boil over or boil it dry.
5. Remove bones using a slotted spoon.
6. Serve with green onions, soy sauce, and chicken meat.