Looking for a delicious, easy, comforting dinner? This congee will hit the spot. If you’ve never had congee before, it is a rice porridge that is popular in Chinese cuisine. It is simple and can be customized to your preferences and tastes. It also comes together fairly quickly which makes it perfect for a quick dinner. I love topping mine with roasted veggies, a jammy egg, chili oil, soy braised mushrooms, and a protein (usually chicken). You can also make the toppings based on what is in season. Since the base of the congee is pretty basic and not overly powerful, it can hold any flavor profiles you choose.
Serves: 4
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes
For the Congee:
- 1/2 Cup Short Grain White Rice
- 1 QT Chicken Stock
- 2 Cups Water
- 1 Tbsp Dark Soy Sauce
- 1 Inch Piece of Ginger
For the Mushrooms:
- 16oz Crimini Mushrooms, Trimmed & Sliced
- 1 Tbsp Dark Soy Sauce
- 2 Tsp Rice Vinegar
Additional Ingredients:
- 3-4 Cups Rotisserie Chicken
- 4 Soft Boiled Eggs
- 4 Green Onions, Finely Diced
- 4 Cups Roasted Kale
- Chili Oil, For Serving
- Sesame Seeds, For Serving
- Thinly Cut Strips of Ginger, For Serving
To Make:
- First, let’s rinse the rice. Run the rice under water for 2-3 minutes. Transfer the rice in to a large sauce pot. Add in the quart of chicken stock, 2 cups of water, 1 inch piece of ginger, and dark soy sauce.
- Cover the pot and bring to a boil. Once boiling, reduce the heat to low and angle the lid to let it slightly vent. Cook for 35 minutes, making sure to check frequently and stir to prevent sticking.
- While the congee cooks, let’s prepare the mushrooms and the remaining toppings. For the mushrooms, heat a large pan over medium – high heat. Once hot, add in the mushrooms and cook for 5 minutes until they start to brown. Then add in the 1 tbsp dark soy sauce and 2 tsp rice vinegar and continue cooking for another 10 minutes until the moisture is evaporated. Set aside until ready to assemble.
- Continue prepping the additional Ingredients once the mushrooms are finished and while the congee continues to cook.
- After 30 minutes, check the congee and cook with the lid off for the last 5 minutes. At this point, the congee should be thick, but still slide off the spoon. You can always adjust the consistency – if you prefer it runnier, just add in another 1/2 cup water; and if you prefer thicker, continue cooking on low to evaporate more of the liquid.
- When everything is finished cooking, let’s assemble the bowls. Divide the congee between 4 bowls, top each bowl with a soft boiled egg, a portion of the mushrooms, 1 cup of roasted kale, 1/2 – 1 cup of rotisserie chicken, green onions, chili oil, and sesame seeds.
Aly Eats Food 
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