Congee is a rice porridge which is served as a breakfast item all over China – very savoury, comforting and hearty, but it’s a bit weird the first time you taste it!
Think of it as a Chinese Risotto and you’ll be all set 😀 We’ve been meaning to make congee since our trip to China nearly 2 years ago (shocking eh) and never got around to it – Until now!
Congee is incredibly versatile, due it its basic flavour profile and agreeable texture, and can be topped with almost anything (the weirdest we had was fermented tofu!) – Works well with crunchy, savoury and salty toppings such as kimchi, salted duck egg yolks, tofu, fresh herbs, roasted peanuts, spring onions, eggs, and even other protein sources like pulled pork or mince.
Jamie Oliver’s brilliant new recipe book VEG has a neat recipe for congee, and this is adapted from there.