With winter quickly approaching along with cold and flu season, congee has been my go-to comforting (and lazy) meal.
What is congee (con-gee), you ask? It is a rice porridge of Chinese origin. You put rice in a pot, add a lot of water, and let it simmer for an hour. Have leftovers of rice from a previous dinner? Use the same ratio 1:10 and method for cooking the rice, and voila!
Spice for me is uncompromising, mostly if I'm sick. Kickstand will kick your head cold to the curb! The Red Fresno's are a perfect pair to the richness of the rice.
Congee is like giving your tummy a warm hug. And you can add any topping or mix-in you'd like. This recipe is very manipulatable, so feel free to experiment! It can be vegan (without the fish sauce and egg) and gluten-free.
Congee with Kickstand (serves 1)
For the Congee:
1/4 c long grain rice (jasmine or basmati)
4 cups of water
1. Combine water and rice in a saucepot. Bring to a boil, then reduce to a simmer. Allow the rice to simmer until thick and porridge-like.
2. Place congee in a bowl. Add mix-ins and stir. Top with vegetables, soy eggs, crispy garlic, sesame seeds, nori (seaweed)
Kickstand Hot Sauce
Scallion, Thinly sliced
Soy egg* OR Soft boiled egg
Sesame seeds, toasted
Cooked tofu, chicken, or beef
*Crispy Garlic: Heat sauté pan over medium heat. Add cooking oil of choice and heat until shimmering. Add desired amount of chopped garlic. Stir constantly until garlic is aromatic and brown, about 3-5 minutes. Use garlic and oil for garnish.