Congee or Juk 죽 粥 (稀飯）is a traditional Chinese breakfast item, it is basically rice porridge. Depend on the regions and countries, some people love to cook with some vegetables, seafood, meats in to the porridge to make it more flavorful ; some people prefer the plain porridge and eat with side dishes.
Besides eating the porridge in the morning, people tend to eat it as a staple food when are are under the weather, hangover in some culture; even for people who can’t digest food normally as they went through a surgery.
I love the Cantonese Juk with pork and preserved eggs, it is warm and flavorful with scallion and ginger. I am sharing a recipe of revised version with Chicken breast, seafood and preserved egg.
Jump to RecipeAsian Style Chicken and Seafood Porridge / Congee
Servings 2
Equipment
- Donabe – Japanese Clay Pot or Cast Iron Pot
Ingredients
- 1 Cup Short grain rice Rinse well
- 5 Cup Water
- 1 Inch Ginger Root Cut in thin shreds
- 1 Stalks Green onions Cut in small pieces
- 1 Piece Chicken Breast Trimmed and cut into tiny bite sizes
- 1/2 Lbs Peeled Shrimps
- 1 Tsp Olive oil / cooking oil
- 1 Tsp Salt and White pepper
- 2 Pieces Preserved egg You can find it in Asian Supermarket, Cut in tiny pieces
- 1 Egg For egg drop at the end of cooking
Instructions
- Soak 1 cup of rinsed rice in water for 20 minutes and add 1 Tsp of olive oil, drained well.
- Bring 5 cups of water in the pot to boil, keep the flame at medium to large. Add the soaked rice in the boiling water let it cook until it gets cloudy ( Stir it occasionally to avoid the rice stick in the pot. cook about 30 minutes)
- After 30 Minutes, the rice will double the size let it cook until the rice looks like breaking off (it usually take about 45 minutes in boiling water)
- Once the rice soup become watery chowder consistency, add the chicken breast, chopped preserved eggs, ginger and stir it for another 3 minutes.
- Keep the flame at medium, pour a beaten egg for egg drop in the porridge and add the green onions and season with salt and pepper
- Turn off the heat, close the lid and let the heat from clay pot to cook the porridge about 8 minutes. The porridge is ready.
Notes
* If you can’t find the preserved eggs, you can skip it.
* 5 cups water can be substituted with vegetable stock or chicken stock
* Keep the flame at medium to high heat the whole time.
More cooking recipes here
More Makeup Swatches & Reviews
Shop my favorites below:
Dior Beauty
My Beauty Favorites
Shop my favorite Sunscreen
Shop other favorites
Leave a Reply