When you hear rice porridge or congee you might think ewww, but in reality, it’s essentially a risotto. Easy on the stomach and perfect for breakfast.
You can make this with boiled chicken, then using the stock and meat but I kept it simple with some veggies.
It’s super creamy, savoury and so tasty with some kimchi.
When I was ill, my mum would make this with just water and I’d have it with kimchi. That’d be the only thing I could stomach.
Recipe for 2 servings:
– 1 bowl of cooked rice
– 1/2 carrot finely chopped
– 1 stalk of spring onion, finely chopped
– 500ml water
– chicken stock or veggie stock
– 1 egg
To serve (optional)
– soy sauce or tsuyu
– sesame oil
– kimchi
– fresh spring onion
– salt and pepper
Bring stock to boil, add cooked rice, carrots and most of the spring onion, reserve some for topping.
Simmer on low heat for about 10 mins with the lid on, mix the egg and then add to the rice. Slowly mix in. Then pop the lid back on and simmer for another 5 min.
We want a runny but creamy texture like risotto and for the rice to become really soft, if it becomes too dry, add a splash of water.
Ladle into a bowl and season to taste, either with just s&p or with some soy sauce or tsuyu (bonito sauce). Add fresh spring onion on top. You can also drizzle a bit of sesame oil on top. It tastes best with ripe kimchi
