Congee With Chili and Garlic Oil

sshakorah

2 years ago

Cultures

I have always been interested in other cultures. Since I was a young girl, I endeavored to get to know the world around me which always included seeking out others who were not like me. I may age myself by saying this but, back in the stone age prior to laptops (come on I’m a 90’s kid) we had encyclopedias. Encyclopedias are a book or set of books giving information on many subjects or on many aspects of one subject and typically arranged alphabetically. So instead of “googling” I had to open up a book and find the knowledge I was searching for.

I think this actually was a good thing. All of the information was in one book and categorized by topic. This was great because I would get lost in the pages of a particular subject. No ads or notifications to distract me. I was able to immerse myself and gain a thorough perspective on whatever I wanted to learn at the time.

Nostaligia

As much as I reminiscence about those days, I have to say that the ability to learn and find information on whatever I want now is simply amazing. I know I bore my darling husband because I latch onto a topic and run with it for days and sometimes months! Food especially catches my attention and it has always been this way for me. I truly never get bore with the culinary world.

Now that visual platforms like pinterest exist I can fully immerse myself into all worldly cuisines and the history behind them without prior knowledge needed. Congee peaked my interest when living in Toronto for the last 2/12 years. Not only was the weather much colder than the Sonoran desert I lived in prior ( one can only eat so much chicken soup) the vast amount of Asian restaurants I had access to opened up my palette to so many new flavors, people, and cultures.

History

Congee also known as Juk is perfect for cooler weather and upset tummies. Its history spans several countries and has more names than the aforementioned. Normally I wouldn’t find Wikipedia as a concrete source but if you want a nice concise overview of this food that would be a good place to start. I find Congee absolutely delicious and flavors can be altered with different meats, seasonings and toppings. The health benefits that include better digestion also is a draw within itself.

Congee with Garlic Chili Oil

Enjoy this warm rice porridge that can be substituted for the standard chicken noodle soup recipe and with everyday staples that can be found in the pantry!

Course Breakfast, Dinner,, Soup

Cuisine Asian

Keyword Broth, chicken, Rice, soup

Prep Time 1

Ingredients

1.5 Cup Long Grain Rice
8 Cups Chicken Stock or water
1/2 Tsp Pink Himalayan Sea Salt more to taste
1 Chunk Ginger peeled
2 Tbsp Garlic Chili Oil store bought or homemade
1 Cup Shredded Chicken
1/2 Cup Scallions
Fried Onions to taste

Instructions

In a large stock pot bring broth, rice, salt, and ginger to a boil. Stirring occasionally.
Lower boil to a simmer and stirring occasionally for one hour or until thickened.
Once ready, add shredded chicken, garlic chili oil, scallions, and crispy onions for garnish and serve hot. Enjoy!

Notes

This recipe can be made with a standard chicken stock, vegetable stock or brodo.
Any toppings can be used to create the perfect dish tailored to your liking.
As the congee cools it will thicken even more and be altered by adding more of the initial cooking liquid.
Any long grain rice will suffice. Just use what you have on hand.