Chinese White Porridge – Congee

When I saw this recipe in a New York Times article, I was editing my Chinese railroad worker novel. Congee, also known as báizhōu, or white porridge is a daily staple in China.

When railroad workers came to California, in the mid-1860s, they would have eaten it in their camps. In China, it was consumed in times of famine and is still served during festivals and religious ceremonies. It is also given to infants and to those who are ill.

For research and realistic writing, I had to try it!

At its essence, congee is a small amount of grain cooked low and slow with a lot of water.

Basic Recipe

1/2 cup rice – thoroughly rinsed

6 cups water

Cook low on a stovetop or in a crockpot for approximately 6 hours, stirring occasionally.

I started out skeptical. I could not imagine how a half cup of rice could thicken six cups of water! Every time I stirred it, I shook my head because it looked like nothing had changed. Then toward the end – voila!

What Happens During the Cooking Process

The grains burst, releasing starch. What results is a lovely soft textured, thickened mush or soup.

What You Add Determines the Flavor

Congee is like a blank art canvas waiting for colorful paint.

Common Chinese Additions; tripe, intestine, crab, fish, bamboo shoots, pickled tofu, hundred-year-old eggs, lettuce, and/or soy sauce.

Other grain options;  cornmeal, millet, barley, brown rice and sorghum
For additional variations, see Soothing Savory Porridge

You Might Also Try;

Sweet – raisins, nuts, and brown sugar
Savory – beef or chicken broth, meatballs, pork, shredded chicken, salmon patties, scrambled eggs, cabbage, carrots, broccoli, onions, chives,

 

Wikipedia Congee

One Step Tamale Pie – Casserole

Casserole comfort food.

1 pound ground meat (beef)|
1 cup chopped onion
2 cloves garlic, chopped

Saute in skillet until onions are clear and meat is thoroughly cooked.

2 – 8 oz cans seasoned tomato sauce
-12 oz can corn, drained skillet
1/2 cup pitted olives, sliced
Few dashes hot pepper sauce
2 – 2 1/2 teaspoon chili powder
2 teaspoons salt

Add above to skillet.

1 cup chicken broth
2 eggs slightly beaten
3/4 cup cornmeal

Blend in a bowl until smooth then add to skillet & cook for a few minutes.

Cook in a baking dish in 350-degree oven for 45 minutes.

Add cheese, if desired, in the last ten minutes.

Lisa’s Adaptations:

Same way of prepping and cooking – slightly different ingredients

1 pound ground elk meat
1 chipotle pepper
1 – 12 bag frozen peas, corn & green beans, thawed
1 large onion, chopped
1 entire bulb of garlic, chopped
two pinches salt
6 shakes chili powder

Saute in skillet until onion and meat are cooked.

To pan, add

1 cup polenta
1 – 6 oz can green olives with juice ( I like them whole)
1 – 7 0z can Embasa Salsa Casera
1 – 6 oz can tomato paste
2 tblsp. oregano
1 tsp. Better than Boullion Chicken Base (water from olives adds more salt and dilutes chicken base)
3 eggs, slightly beaten

Mix thoroughly & cook for a few minutes.

Cook in a baking dish in 350-degree oven for 45 minutes.

Add 1 lb of shredded cheddar cheese, if desired, in the last ten minutes.

 

 

Special Scrambled Eggs – Kids Cooking

Our son started cooking for himself several weeks ago. It gave him a huge boost in self confidence. After that, he wanted to cook scrambled eggs for us for breakfast, lunch and dinner.

  • start with a cold, non sick pan
  • crack desired number of eggs into the pan (if it’s cold, one can pick out the shells without getting burned)
  • turn on the burner heat and mix them up as they start to solidify
  • when they are almost done, add any kind of pesto and stir it all up!