Breakfast
Congee with Ginger and Spring Onion (China)
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 350g per person. Comforting savoury rice porridge. Nutrition is estimated per 100g of finished dish.
BreakfastchinesecomfortporridgericeDairy freeEgg freeLow FatLow Saturated FatNut free
Estimated Nutrition (per 100g finished recipe)
- Calories
- 62 kcal
- Protein
- 1.7 g
- Carbohydrate
- 11.4 g
- of which sugars
- 0.3 g
- Fat
- 1.1 g
- of which saturates
- 0.2 g
- Fibre
- 0.3 g
- Salt
- 0.38 g
Ingredients
- 180g jasmine rice
- 1.5 litres chicken or vegetable stock
- 20g fresh ginger, sliced
- 2 spring onions, finely sliced
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- White pepper
- Crispy shallots, optional
Method
Rinse the rice until the water runs nearly clear.
Place rice, stock, and ginger in a large pan and bring to a simmer.
Cook gently for 50-60 minutes, stirring often, until creamy and broken down.
Remove the ginger slices if preferred.
Season with soy sauce, sesame oil, and white pepper.
Serve with spring onion and crispy shallots.
Reviews
Good flavour overall, though I would add a little more seasoning next time.
Michael HolsteadA very approachable version. It felt authentic enough but still practical for a home kitchen.
Sarah GoodallReally enjoyed this. The flavours are well balanced and the method was easy to follow.
Roger Thorogood