Congee: The Ultimate Comfort Food
The rice porridge that is my ultimate comfort food
I call it hapa (“half” in Hawaiian) congee because a side dish of half white, half brown rice is called hapa rice in Hawaii. I always top my congee with thinly sliced scallions and lots pork floss, and I sometimes add a soft-boiled (a.k.a. 6-minute) egg, if I can be bothered, or steamed bok choy if I’m concerned about my health and think I should balance out the pork floss with something green.
Ingredients
SERVINGS: 4 Serving(s)
- 1 (2-inch) segment gingerroot, peeled
- 2 cups leftover cooked white rice
- 1 quart chicken stock (more if you like thinner congee)
- Kosher Salt
- 1 cup cooked and cooled brown rice
- Thinly sliced scallions, for garnish
- Pork floss (get it from Chinatown, where it is called rousong), for garnish
- Soft boiled eggs (optional)
- Steamed bok choy (optional)
Preparation
Put the ginger in a large pot with the cooked white rice, stock and a sprinkle of salt (not too much salt. The garnishes can be salty). Place the pot over low heat and cook, stirring every 20 to 30 minutes (or whenever you remember; it will be easier to remember once you start smelling it), until the rice is fluffy, about 40 to 60 minutes. Adjust your stock/rice ratio depending on how thin or thick you like your congee. I like mine as thick as the runniest scrambled eggs.
Stir the cooked brown rice into the congee.
Scoop the congee into individual bowls, and top each serving with scallions, pork floss, a soft-boiled egg (if using) and some steamed bok choy (if using).
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