Congee

Essentially a rice porridge, congee, also frequently called jook, is eaten under many different names and variations throughout South-East Asia and is often served for breakfast. In China it is zuk. In Japan, kayu or shiragayu. In Korea, juk or chuk. In India, ganji. In Vietnam, cháo. In Indonesia, bubur.

Throughout the region it is recognised as comfort food. Being mild and easily digestible, it is the first solid food served to babies and shares the same restorative reputation as chicken soup does in the United States. Ingredients to treat illness are often added to congee in Chinese medicine therapies but it is by no means just a food for the ill or infants.

The ingredients added to the congee are even more varied than the names it's given throughout Asia. Given it's completely neutral flavor unseasoned, congee takes on the flavor of the ingredients added to it. There are both sweet and savory variations. The limit to what can go in congee is only restrained by your imagination and the contents of your refrigerator. Vegetables, both pickled and fresh, eggs, lettuce, fish, roe, miso, chicken, pork, soup stock, seafood as well as fruit, sugar, chutney and spices makes each bowl a distinct and new experience. I've even used leftover sushi.


I chose to make this particular congee with a little diced ham and some green onions. For a more savory congee a cup of chicken stock may be substituted for each cup of water. Feel free to experiment or add spices or condiments.

I've also tried scrambled eggs and finely chopped onions. I've also made a chicken, shitake mushrooms and green onions congee.

1/2 Cup washed long grain white rice
6 Cups water (May substitute 2 cups chicken broth for two cups of the water)
Pinch Salt
1 cup ham diced
2 green onions diced
Dash of soy sauce if desired.
Salt to taste.

In a medium to large pot bring the rice to a boil on high heat, stirring occassionally. When it comes to a boil, Turn down to low heat just below a simmer, put the lid on the pot slightly off-center to allow some of the steam to escape and cook for 1 and 1/2 hours, stirring every few minutes or so.

When the congee reaches a porridge-like consistency add the ingredients or allow guests to choose from a variety of ingredients and add it themselves.

Serves 2-4 Depending on if used as a main course or a dish of a multiple course breakfast.