Congee - do you eat it? Recipes?

[masraum]

Originally Posted by look 171

I learned to make a simple version of this comfortable food when kids were young and needed something easy to eat and digest.

One typical coffee size mug of rice. 4 cups of water (I use chicken broth) and boil it until it thickens. I am cheap and lazy, so I remove the meat off a Costco rotisserie chicken and shred it to small pieces of strand and let it sit. Allow the jook or congee to boil (add a cube or a little more chicken bouillons depending on your taste) and thicken or let some of the water to evaporate. It takes about an hour or a little more to let it simmer. Add chicken and you have a very taste snack. This is never meant for it to be a full meal. We use to eat it for breakfast at times but for sure when were were sick. I like my jook a little thick instead of watery.

When I made it for the kids, I actually boil all the chicken along with bones for taste and no chicken bullion. I have to look into the rick cooker trick.

this one's got a congee setting.

Funny, as I was reading your post, I thought "why didn't you make stock/broth out of the carcase, and then I got down to "When I made it for the kids, I actually boil all the chicken along with bones for taste and no chicken bullion."



This one has a congee setting.
https://www.amazon.com/Zojirushi-NL-GAC10-Cooker-5-5-Cup-Metallic/dp/B08ZHRMGJ2

[Zeke]

@masraum, it's not like he put the hooves in the beef stew.

[masraum]

LOL!

Oh my.

[look 171]

Steve, a little MSG based booster is always so dang good. We don't use MSC in any of our cooking but when it comes to congee or jook we like to call it, I like me some for quick and dirty taste. Boiling the chicken bone takes too dang long. We eat jook every two to three month. More in the winter to almost only a couple times during summer months. Best served steaming hot with a tiny bit of white pepper is best.

Come and think of it, I think its time to get out to the local market and get a chicken and make it for our midnight snack. Kids will eat it for breakfast.

[look 171]

What's the difference between porridge and congee setting?

[masraum]

Originally Posted by look 171

What's the difference between porridge and congee setting?

I have no idea. I assume one is specific to rice while the other night be better for other grains.

We don't have that one yet but will be ordering it probably this week.

[look 171]

Originally Posted by masraum

I have no idea. I assume one is specific to rice while the other night be better for other grains.

We don't have that one yet but will be ordering it probably this week.

Wife told me to make it out of a large pot instead of using a rice cooker. Its get sticky and often comes out too thick. With a pot, the unwanted froth or whatever that stuff that floats up on top from the rice can be removed.

[Missed Approach]

Originally Posted by masraum

I have no idea. I assume one is specific to rice while the other night be better for other grains.

We don't have that one yet but will be ordering it probably this week.

Hi Masraum- per the Zojirusjhi website:

Porridge and Congee
The Porridge setting is designed to cook a thicker, Japanese-style rice porridge using short or medium grain white rice, while Congee will make a thinner, Chinese-style rice porridge using Jasmine white rice.

My '97 Zoji only has the Japanese porridge option (no congee setting) and creates a thicker density with either New Crop Jasmine or Calrose.

Hope this helps!

[vash]

there is nothing more destructive to a stove top than a pot of congee over boiling. hahahha..

[look 171]

Originally Posted by vash

there is nothing more destructive to a stove top than a pot of congee over boiling. hahahha..

Not funny, so true, what a messy cleanup.

[David]

We have one of the fancy induction heater rice cookers and I didn't even think to see if it has a Congee setting.

Bangkok earlier this year:

[javadog]

Originally Posted by look 171

Not funny, so true, what a messy cleanup.

Not as bad as cleaning a pot when you forget a pot of rice on the stove and burn the crap out of it. Done that so many times... It's why I finally bought a rice cooker.

[jyl]

I like the big fancy hotel buffets in Asia where you can get congee and then choose from a zillion toppings.

At home I keep it simple. Congee, soy sauce, scallions, bit of meat, lots of pork sung.

[masraum]

Originally Posted by David

We have one of the fancy induction heater rice cookers and I didn't even think to see if it has a Congee setting.

If it's a Zojirushi, it'll probably either have a porridge setting or a congee setting or both. I just checked their induction devices. That seems weird to me, that some have one, others have the other, and a few have both.

But if it's another brand, I have no idea.

[vash]

Originally Posted by jyl

lots of pork sung.

this deserves it's very own discussion.

[masraum]

Originally Posted by jyl

I like the big fancy hotel buffets in Asia where you can get congee and then choose from a zillion toppings.

At home I keep it simple. Congee, soy sauce, scallions, bit of meat, lots of pork sung.

Hell yeah, that sounds like the way to go.

[David]

Originally Posted by jyl

I like the big fancy hotel buffets in Asia where you can get congee and then choose from a zillion toppings.

I don't know... the cute Thai girl street vendor was pretty nice

[masraum]

Originally Posted by David

We have one of the fancy induction heater rice cookers and I didn't even think to see if it has a Congee setting.

Bangkok earlier this year:

What do you think about the induction heating vs other, or do you have anything to compare to.

[David]

Originally Posted by masraum

What do you think about the induction heating vs other, or do you have anything to compare to.

My wife loves it. She had a regular rice cooker for ever and then one Christmas a gift I'd ordered wasn't going to make it and I needed a fill in gift. So I bought a high dollar (about $350 as I recall) Zojirushi induction cooker made in Japan. It's extravagant but now the wife probably wouldn't go back. It doesn't cook any faster, it just cooks perfect.

[vash]

by definition, breakfast oatmeal is technically Congee.

my wife eats it plain with savory side dishes. I do peanut butter. hahaha