HEAL-ALL CONGEE

congee

1 cup of long grain or brown rice (BR takes a little longer to break down)
6 cups of water or chicken stock


Additions:
4 Chicken thighs
200g sliced mushrooms

Garnish:
Thinly sliced ginger
Spring onion
Roasted garlic
Soft boiled egg
Sesame oil
Soy sauce
Sriracha
Fried Shallots
Black Vinegar
Wilted Spinach

 

  1. Take one cup of long grain or brown rice (BR takes longer to get porridge-y) and six cups of water or chicken stock and simmer for an hour and a half. Time depends on how you like it. Check it as it goes. 
  2. Garnish with thinly sliced ginger, sesame oil, spring onion, soy sauce and fried shallots. 


I tripled the recipe for leftovers and added four chicken thighs at the start to poach while it cooked. I also added some sliced mushrooms, broccolini and corn with half an hour to go. And I went a bit crazy on the black vinegar. Sriracha a must. You could add a soft boiled egg or wilted greens.