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Congee (Hong Kong breakfast)

Congee

Reissuppe aus Hongkong
5 from 3 votes
Course Breakfast, rice, soup
Cuisine Asia, Chinese, Hong Kong, Cantonese
Servings 4 Portions

Ingredients
  

  • 120 g Rice (e.g. jasmine rice)
  • 1,4 l Water (or chicken stock)
  • 1 tsp. salt
  • Toppings of your choice, e.g .:
  • 200 g cooked and shreddered chicken
  • 1 small sachet deep fried tofu (available in Asian supermarkets)
  • 2 - 3 Sachet (70g each) Pickled Chinese vegetables of your choice (e.g. radish, mustard cabbage), also to buy in Asian supermarkets
  • 1/2 sachet Pork Floss (you can buy it in an Asian supermarket)
  • 1 pieces freshly grated ginger
  • 1/4 bunch chieves (finely chopped)
  • some drops of sesame oil (for sprinkling)
  • 2 tbsp. roasted sesame seeds for garnish
  • salt, pepper

Instructions
 

  • For the congee, firstly wash the rice well under cold water and then soak in cold water for about 3 hours.
  • Wasser, Salz aufkochen, den Reis hinzufügen und dann auf kleinster Stufe 1 - 2 Stunden köcheln lassen. Zwischendurch immer wieder umrühren, damit sich der Reis nicht am Boden festsetzt. Wer es flüssiger (suppenähnliche Konsistenz) mag, kann nach Belieben auch mehr Wasser/Brühe hinzufügen. Als Daumenregel gilt: Wasser und Reis im Verhältnis 12:1.
  • Spread congee on bowls and garnish with the above toppings as desired.

Notes

Congee/rice porridge is a very simple recipe that can be created according to your own taste preferences. It also possible to add suger and fresh fruit. 
Congee can be cooked very well in advance. It will keep fresh for several days in the refrigerator. 
Keyword Congee, Hong Kong, rice porridge, rice soup