Chinese new year, marking the beginning of a new lunar cycle, falls next Saturday. As we wave goodbye to the year of the rabbit, we welcome the year of the dragon. It is predicted to be a year of intense energy, good fortune and significant change. What better way to prepare for an energetic new year than with a traditional Chinese comfort food – congee.
Congee, also known as jook in Cantonese, is a silky, soft rice porridge made by simmering white rice to release its starchiness until it becomes a thick glossy soup. Depending on how much water you add it can be like a thicker mash or a thin soup. It makes a great breakfast or lunch and is a traditional food to serve those that are feeling ill.
Starchy rice such as jasmine is ideal, but basmati will also do. A ratio of 1:10 rice to water or stock is usually used, or 1:8 for a much thicker congee. The longer it sits, the thicker it becomes as the rice absorbs more liquid. Ideally have your stock or water boiling before adding it to the rice.
You can add anything you like to this soup. Marinated chicken, pork or dried shrimp are often added and it can be topped with a fried egg and chilli oil. It is a wonderful vehicle for leftovers. Add any vegetables you like for the final few minutes of cooking. Carrot or broccoli, sugar snap peas or beans, are ideal. Ginger is also a lovely addition. I like to cook the vegetables and meat separately then pile them on top of the glossy thick soup. Traditionally the plain congee is drizzled with soy sauce.
Congee has been eaten for thousands of years in China and was made from any grains available locally, such as barley, cornmeal or millet. The idea of the dish is that it stretches a little grain to feed more. It is an everyday, simple dish and not an extravagant celebratory dish. I must add that in Chinese tradition it is unlucky to make congee on Chinese new year, so make it during the week, before your new year’s feast at the weekend.
Recipe: Congee with mushrooms, greens and chilli oil
Lilly’s kitchen tips:
- You can use day-old or frozen leftover white rice to make congee.
- Keep roast pork or chicken leftovers to add to the pot.
- Congee can be cooked in a slow cooker. Add water, rice and a little salt, then cook on low for eight hours.
