- Large Saucepan
- 1 cup uncooked white rice (any kind works)
- 4 cups water
- 1 tsp. ground ginger (or 2 ginger slices)
Topping ideas:
- Freeze-dried minced pork (Pork Sung: See picture below)
- Pickled Radish (See picture below)
- Any pickled veggies (carrots, turnips, onions, red peppers, etc)
- Ground white pepper
- Bean sprouts (cut in halves)
- Spicy sesame oil (Lee Kum Kee brand)
- Regular sesame oil
- Chili sauce
- Sriracha
- Scrambled egg cooked on a frying pan (like an omelet) cut into thin strips
- Green onion (chopped) for garnish
Instructions:
1) Pour in 1 cup of uncooked rice into Saucepan. Rinse it out with water 1-2 times to remove any extra starch on the outside.
2) Add 4 c. water to the saucepan and ginger. Bring to a boil. Watch your pot to ensure it doesn't boil over and stir occasionally, especially scraping the bottom.
3) Reduce heat to medium and lightly boil with the lid cracked open just a smidge for about 15-20 minutes.
4) Add more water if desired. (I usually add anywhere from 1-2 cups of water for a thinner consistency)
5) Add in whatever toppings you desire and enjoy!
*You can use the rice cooker, but it may boil over and cause a big mess! You would have to watch carefully and stir occasionally.
How I like mine:
- 2-3 hearty ladle-fuls of congee
- 8-10 pickled radishes (for a tiny kick of spice)
- 1/4 c. minced pork (love this stuff!)
- pinch of white pepper
NOM!
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