Congee

Congee

19 ratings

Oliver, technical evangelist


„My favorite savory breakfast. It’s super tasty and leaves me satisfied for hours!“

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2
carrots
50 g
smoked ham (lean)
10 g
ginger
1
green onion
900 ml
water
30 ml
white wine
1
guinea fowl (in pieces)
5 g
rock sugar (white)
1½ tbsp
salt
1 tbsp
pepper (sichuan)
80 g
rice (short grain)
70 g
rice (sticky)
Metric
Imperial
  • 2  carrots
  • 50 g smoked ham (lean)
  • 10 g ginger
  • 1  green onion
  • 900 ml water
  • 30 ml white wine
  • 1  guinea fowl (in pieces)
  • 5 g rock sugar (white)
  • 1½ tbsp salt
  • 1 tbsp pepper (sichuan)
  • 80 g rice (short grain)
  • 70 g rice (sticky)

Utensils

  • large saucepan
  • cooking spoon
  • bowls for serving
  • cutting board
  • knife

Enjoy with

Pinot Gris
A light, young Pinot Gris, with its creamy body, complements poultry wonderfully and is an excellent choice when enjoying the congee for lunch or dinner.

Nutrition per serving

Cal
490
Protein
56g
Fat
21g
Carb
34g

Step 1/5

Cut carrot into bite-sized pieces and ham into cubes. Peel and thinly slice ginger. Slice green onion into rings.
  • 2 carrots
  • 50 smoked ham
  • 10 ginger
  • 1 green onion
  • cutting board
  • knife

Cut carrot into bite-sized pieces and ham into cubes. Peel and thinly slice ginger. Slice green onion into rings.

Step 2/5

Add water, wine, carrots, ginger, guinea fowl, ham, rock sugar, salt, and pepper to a large saucepan. Bring to a boil, then reduce to medium heat and simmer for approx. 25 - 30 min.
  • 900 ml water
  • 30 ml white wine
  • 1 guinea fowl
  • 5 rock sugar
  •  tbsp salt
  • 1 tbsp pepper
  • large saucepan

Add water, wine, carrots, ginger, guinea fowl, ham, rock sugar, salt, and pepper to a large saucepan. Bring to a boil, then reduce to medium heat and simmer for approx. 25 - 30 min.

Step 3/5

Remove guinea fowl from pan. Cut the meat into strips. Set aside.
  • cutting board
  • knife

Remove guinea fowl from pan. Cut the meat into strips. Set aside.

Step 4/5

Skim the fat from the soup with a spoon and discard. Add rice to pan and bring to a boil. Reduce to medium heat and allow to simmer for approx. 15 - 20 min., stirring occasionally. Now, return the heat to high and add guinea fowl meat back to the pan. Stir well. As soon as the congee returns to a boil, remove the pan from the heat.
  • 80 rice (short grain)
  • 70 rice (sticky)
  • cooking spoon

Skim the fat from the soup with a spoon and discard. Add rice to pan and bring to a boil. Reduce to medium heat and allow to simmer for approx. 15 - 20 min., stirring occasionally. Now, return the heat to high and add guinea fowl meat back to the pan. Stir well. As soon as the congee returns to a boil, remove the pan from the heat.

Step 5/5

Ladle congee into bowls for serving. Garnish with chopped green onion. Enjoy!
  • bowls for serving

Ladle congee into bowls for serving. Garnish with chopped green onion. Enjoy!