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Discover the history the types of congee at Wikipedia.

Congee is a type of rice porridge which is a popular staple in Asia. Unlike a soup is hearty and filling and is made with many variations. The best thing for when you are sick or had hang over because it is easy to digest. The genius is adding the cinnamon which is the perfect antidote to make you recover from any mishap. Congee can made a pot or rice cooker.


For the Rice

(For Pork)


Cooking in a Rice cooker:

Dump all ingredients for rice congee listed above (except the Bok Choi) into a rice cooker with 6 cups of water, turn it on and stir occasionally, until congee is smooth and no longer grainy. Add the washed Bok Choi to the rice cooker about 40 minutes into the cooking. Let it cook for another 10 minutes and then turn off the rice cooker. Make the rice is a soup like consistency..

Cooking on a Stovetop:

Combine all ingredients in a medium saucepan, bring to boil over medium heat then turn down heat to low and let simmer until water has been absorbed.

Note : You need to have a mushy soup like consistency which means you need to turn off the rice cooker after about 50 minutes depending on your type of rice cooker. Do not leave the rice cooker on as it will just cook until all the water has evaporated. You don't want that as congee need that soup like consistency.

Cooking the Pork

  1. Dice Pork into small cubes
  2. Mix garlic, ginger,soy sauce,paprika, salt with the cubed pork in a bowl
  3. Heat a tablespoon of oil in frying pan (about 7 minutes) on medium heat
  4. Fry the pork for 10 minutes stirring frequently

Serving Directions
With a ladle pour the congee and Bok Choi into a bowl. Sprinkle with fried pork, black/white pepper, a few drops of sesame oil and fried shallots just before serving.

Do not exceed the amount of ingredients specified. Too much ginger will give you gas and too much garlic will leave you smelling of garlic.

One Ceylon Cinnamon stick is the maximum. Do not add more than a teaspoon of salt to the congee. You want it to taste plain. The plain congee will contrast well with the salty pork and the fired shallots (available at any Chinese store) will give it a nice crunchy taste.

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