Molly D's Kitchen in Seattle: Congee

One of my favorite comfort foods is rice porridge with Chinese flavors. When I was a kid in Honolulu we called it jook (the “oo” is pronounced as in “book”), which from what I can tell from my limited research is a Korean or alternative Cantonese name. Now that I’m on the mainland it seems the more common name is congee, so that’s what I’m calling it here.

My parents never made congee when I was little, so I only ate it in restaurants, often with dim sum. Muddling through Seattle’s dreary winter, I recently decided to make congee a more regular part of my repertoire. It’s warm and filling, cheap and easy to make, and can accommodate a wide variety of ingredients and toppings.

My congee is adapted from this recipe. (The blog is worth a read, too.)

Here is the absolute base recipe:

Congee

1 c. short-grain rice

8 to 10 c. water

Wash rice and put it in a large pot with 2 cups water. Place over high heat until water boils, then add another 4 cups water. Bring to a boil and reduce heat to low. Simmer for about 1½ hours, stirring occasionally and adding water as necessary (about 2 to 4 cups more).

Serves 6-8

Of course, you won’t want to eat it like that; it’s extremely bland, and congee can be much more interesting. This is what I did to make the bowl pictured above:

Congee

1 c. short-grain rice

2 c. chicken broth

6 to 8 c. water

4 or 5 shiitake mushrooms

handful dried shrimp

Wash rice and put it in a large pot with stock. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil and reduce heat to low. Soak 4 or 5 dried shiitake mushrooms in hot water until softened. Remove stems and thinly slice. After congee has been simmering for half an hour, add mushrooms and shrimp to pot along with a pinch of salt.

Simmer for another hour, stirring occasionally and adding water as necessary (about 2 to 4 cups more).

Serves 6-8

I topped this bowl with:

• Fried tofu cubes
• Slices of lap cheong
• Fried carrot slices
• Sesame oil
• Dark soy sauce
• Sliced green onion
• Crispy fried shallots

(So many of these were fried because I was already frying the tofu.)

But honestly, you can mix in or top with anything you like. Any or all of the liquid can be veggie or meat broth. In the step when I added the mushrooms and shrimp, you could also put in ginger, garlic, bits of meat, or anything else you want to simmer with the rice and flavor the whole congee.

Other toppings might include:

• Flavorful sauces like black vinegar, chili paste, or soy sauce
• Meats and veggies like char siu, blanched broccoli, or raw tofu
• Garnishes like crispy noodles, pork floss, or bits of onion

You could even use non-Chinese ingredients based on what you have in the fridge and pantry, I just wouldn’t suggest combining preserved soybeans with leftover chicken mole, you know?

Molly D's Kitchen in Seattle: Congee