Congee (rice porridge) is a very popular Asian soup. Although it can be eaten as any meal, it is often eaten for breakfast in different parts of Asia.
It is very easy to make and there are endless variations to it.
1. Bring rice to a boil in any kind of stock or water then simmer for 1 hour. (rice to liquid ratio is 1 part rice to 4 parts liquid) To make the soup thicker or thinner just add more or less water/stock.
2. Add chicken, seafood, pork, or beef (or just minced vegetables for a vegetarian congee)
3. Add some thinly sliced nappa cabbage, chopped green onions, salt, pepper, soy sauce, and a dash of sesame oil.
Once the meat you have added is cooked and the vegetables are soft, your congee is ready.
Scoop the congee into bowls and top with chopped cilantro and garlic chili oil if desired.
The congee pictured above is a seafood & chicken congee containing, rice, water, shrimp, scallops, chicken and thinly sliced nappa cabbage. It is topped with cilantro, green onions and garlic chili oil.