Chinese Congee( Zhou)

Name: Chinese Congee( Zhou)
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup rice(I used short grain); 1 cup water; 1 cup Chicken Stock( you can use beef if you like); 1 Meat of your choice ; shredded or cut up into pieces; 1 Vegetables: I recommend using either cabbage or mushrooms.( I used cabbage for this recipe); 1 Thousand year old eggs( pi dan) (This is what you would find in most congee prepared in takeout/resturant places)

theyoungchef @cook_3908385

Chinese Congee( Zhou)

theyoungchef @cook_3908385

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Ingredients

2 servings

1/2 cuprice(I used short grain)
1 cupwater
1 cupChicken Stock( you can use beef if you like)
Add Ins(Optional, but recommended)
1Meat of your choice ; shredded or cut up into pieces
1Vegetables: I recommend using either cabbage or mushrooms.( I used cabbage for this recipe)
1Thousand year old eggs( pi dan) (This is what you would find in most congee prepared in takeout/resturant places)

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Steps

1

I recommend using a Dutch oven . If you don't that is fine too. Place the rice,.water, and stock into a pot. Stir and bring to a boil.(Make sure to not fully cover the pot because because the it can bubble over easily and make a big mess! )
2

While it is being brought to a boil, you can cook and prepare any add ins if you are using any. Set it aside. We will add this later in the cooking process .
3

After the rice and liquid mixture has been brought to a boil, add 1/2 cup of water and them bring it to a boil again. Remember to stir often. Then after the second boil, add 1/2 of a cup of stock. Bring it to a boil again. Keep repeating and alternating between water and stock until you reach your desired consistency. You can add more stock to water. This will result in a creamier and thicker congee. More water will result in more of a runny consistency, and not as much flavor. This congee is different from ones prepared outside because the ones outside are made with all water. In my opinion ,this is much more flavorful because of the stock!
4

After it has reached your desired consistency, add any of the add ins. Season to taste.
5

Serve and enjoy!

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Cooksnaps

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theyoungchef @cook_3908385

on March 27, 2013 03:24

Hi! Im 16years old from New York aspiring to be a pastry chef. I have a very strong passion for cooking and baking. I am so excited to be around and meet people that share the same passion as me for food and the culinary arts. I have applied for a culinary high school. Applicants are chosen randomly. ( March 15,2013) I got my highschool results and...i got accepted! As of this year, ive learned quite a few lessons, and one of them is to really just try and live life to the fullest.Half of the things i worry about i realize , isnt worth fussing over. I can't wait to meet and talk to all of you!