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Congee (Rice Porridge)

Hello!

Cold days are coming ahead as Fall season is approaching fast here and I have the perfect dish to warm your soul, Chinese rice porridge, also known as congee.

The following congee is topped with gingered chicken. It is great to serve as is (with the chicken), even better with sliced onion, dried chives, pepper flakes (or white pepper powder), and more sweet soy sauce, by the way 😀

You can serve the congee anytime of the day, although in Asian countries, congee often served for breakfast mainly (or when you are not feeling well, your loved ones would treat you with heart warming delicious and healthy congee).

It is easy to make altho it takes a little time to turn the rice into porridge, but definitely warming the soul and the tummy. My kids just love it, so it’s a win-win, right? 🙂

Ingredients

  • 1 cup long grain rice
  • 1 box vegetable broth 1 L
  • at least 5 c water
  • 1 adult thumb ginger sliced thinly
  • 2 green onion sliced thinly
  • 5 baby carrots diced
  • 5 baby potatoes diced
  • 1 parsnip diced
  • 1 garlic thinly sliced
Place everything into a pot, bring to boil on high for 30 minutes, stirring often
add in seasonings and dried chives

Instructions

  • Soak rice for 30 minutes, drain, rinse
  • Place everything into a pot, bring to boil on high for 30 minutes, stirring often
  • Lower heat to medium-high, keep boiling until rice turned into porridge and vegetables are tender
  • Season with 1 1/2 tbsp Vegeta powder (or any other seasoning powder), 1 tsp garlic powder, 1 tbsp mushroom granules
  • Stir in 2 tbsp dried chives
  • Leave some of the broth, so do not totally evaporated the broth from the pot

The chicken topping (gingered chicken) is great not just for this congee. You can serve the gingered chicken with warm rice as you would Chinese take-out.

The chicken topping is great to be mixed with glass noodle too, just like fried noodle. Endless possibilities, as it is great for Taiwanese style steamed buns too 😀

Gingered Chicken

  • 500 g ground chicken
  • 1 thumb ginger, thinly sliced
  • 4 garlic, thinly sliced
  • 1/2 of a large onion, thinly sliced, or diced
  • 2 tbsp vegetable oil
  • 1 tbsp chicken flavored Royco powder (or any other seasoning powder)
  • a generous pinch white pepper powder
  • 2 tbsp sweet soy sauce (dark thick soy sauce)
  • 1/2 tsp sesame oil
  • 1/2 c water
  • 1/2 tin peaches and cream corn kernels

Instructions

  1. Brown ground chicken along with garlic and ginger
  2. Add in the rest of the ingredients, cook until water somewhat evaporated
  3. Stir in corn kernels

Happy Cooking! 😀

Congee (Rice Porridge)

Ingredients

Porridge

  • 1 cup long grain rice
  • 1 box vegetable broth 1 L
  • at least 5 c water
  • 1 adult thumb ginger sliced thinly
  • 2 green onion sliced thinly
  • 5 baby carrots diced
  • 5 baby potatoes diced
  • 1 parsnip diced
  • 1 garlic thinly sliced

Gingered Chicken

  • 500 g ground chicken
  • 1 thumb ginger thinly sliced
  • 4 garlic thinly sliced
  • 1/2 of a large onion thinly sliced or diced
  • 2 tbsp vegetable oil
  • 1 tbsp chicken flavored Royco powder or any other seasoning powder
  • a generous pinch white pepper powder
  • 2 tbsp sweet soy sauce dark thick soy sauce
  • 1/2 tsp sesame oil
  • 1/2 c water
  • 1/2 tin peaches and cream corn kernels

Instructions

Porridge

  • Soak rice for 30 minutes, drain, rinse
  • Place everything into a pot, bring to boil on high for 30 minutes, stirring often
  • Lower heat to medium-high, keep boiling until rice turned into porridge and vegetables are tender
  • Season with 1 1/2 tbsp Vegeta powder (or any other seasoning powder), 1 tsp garlic powder, 1 tbsp mushroom granules
  • Stir in 2 tbsp dried chives
  • Leave some of the broth, so do not totally evaporated the broth from the pot

Gingered Chicken

  • Heat oil, brown ground chicken along with onion, garlic and ginger
  • Add in the rest of the ingredients, cook until water somewhat evaporated
  • Stir in corn kernels
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Bakwan

Hi!

Do you like fritters? Greasy, fried, snacks? Ha-ha 😀

I like fritters so much, they remind me of my Uni days 😀 Near our dorm was a fritter vendor, and she offered various kinds. Some are like Japanese tempura, of fried spinach, fried sweet potato and whatnot, but her best were fried tofu and tempeh. Served hot with a piece or two of red bird eye chilies, or their special dipping sauce, so good! Light on the pockets for Uni students, yet can be served not just for snacks, but also dinner and breakfast too ha-ha 😀

Back in high school though, there was a fritter vendor at the school canteen and they always had Bakwan, a vegetable fritter of mostly cabbage and bean sprouts, but with a shrimp in the center.

Ingredients

  • 1/4 – 1/3 c all purpose flour
  • 3 tbsp rice flour
  • 1 tsp each onion and garlic powder
  • 2 tsp Vegeta powder seasoning
  • a generous pinch of turmeric powder
  • a small pinch of ground coriander
  • 2 whole eggs
  • enough water
  • 1/2 small tin of corn
  • 1/2 can of sweet peas
  • 2 green onion, thinly sliced

Instructions

  • Heat enough vegetable oil on medium heat
  • Mix dry ingredients, pour in enough water, you do not want it to be too thin but also not too thick
  • Stir in eggs and vegetables
  • Pour batter into hot oil by 1/4 c each
  • Fry until golden brown, turning once
  • Drain on paper towel
  • Serve warm!

My fritter always has differ ingredients. I hardly use measurements, so naturally, on my IndoRecipe site, I have Bakwan varieties ha-ha 😀

Bakwan

Indonesian Corn Fritters

Ingredients

  • 1/4 – 1/3 c all purpose flour
  • 3 tbsp rice flour
  • 1 tsp each onion and garlic powder
  • 2 tsp Vegeta powder seasoning
  • a generous pinch of turmeric powder
  • a small pinch of ground coriander
  • 2 whole eggs
  • enough water
  • 1/2 small tin of corn
  • 1/2 can of sweet peas
  • 2 green onion thinly sliced

Instructions

  • Heat enough vegetable oil on medium heat
  • Mix dry ingredients, pour in enough water, you do not want it to be too thin but also not too thick
  • Stir in eggs and vegetables
  • Pour batter into hot oil by 1/4 c each
  • Fry until golden brown, turning once
  • Drain on paper towel
  • Serve warm!