Congee, jook, bubur, porridge — whatever you call it, it’s the ultimate comfort food in a bowl, and an endlessly adaptable one at that. Topped with fried shallots, drizzled with sweet and salty soy sauce, served alongside Chinese doughnuts or a soft-boiled egg — the possibilities are endless.
Whenever I travel to Asia, I eat a lot of congee, especially for breakfast. One of my favorite ways to prepare congee is Singaporean-style. This version uses sticky rice as well as short-grain rice for a creamier version, but you can use simply regular short-grain rice for equally delicious results.
1/2 cup short-grain rice
1/2 cup glutinous white rice
4 cups water
4 cups chicken stock
1/2 pound boneless chicken, cut into 1/2 inch slices
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoons Chinese rice wine
1/4 teaspoon sesame oil
1/2 teaspoon sugar
2 teaspoons shredded ginger
2 teaspoons crisp-fried shallots
1 green onion, thinly sliced
1. Wash both types of rice, drain, and place in a large saucepan. Add the water and chicken stock and bring to a boil. Lower the heat and simmer with the saucepan partially covered for about 1 hour, until the rice is very thick and soft, stirring from time to time to keep the rice from sticking. (If the congee is looking too thick, add some water or stock to thin it out.)
2. When the rice has been cooking for 30 minutes, put the chicken in a bowl, sprinkle with cornstarch and toss to coat. Add the soy sauce, rice wine, sesame oil, sugar, and ginger. Mix and set aside.
3. When the rice is porridge-like, add the chicken and its marinade. Stir well and simmer until the chicken is cooked, 7-10 minutes.
4. Transfer the porridge to serving bowls and top with the crisp-fried shallots, green onion, and pepper to taste. Serve accompanied with more soy sauce for adding to taste.