A staple for breakfast and lunch in many Asian countries, and a mainstay at the dim sum hall, congee is rice and water (or broth) cooked down into a thick porridge. After much trial and error, I've arrived at the ideal recipe for a congee that's silky and comforting while not being sludgy or overly heavy.
'congee' on Serious Eats
A staple for breakfast and lunch in many Asian countries, congee is rice and water (or broth) cooked down into a thick porridge. Everyone does it slightly different. It can be cooked using different grains of rice, different kinds and amounts of liquid, and different cooking times. Every choice can affect the final flavor and consistency. After much trial and error, I've arrived at the ideal recipe for a congee that's silky and comforting instead of sludgy or overly heavy.
New Dong Khanh in Boston's Chinatown makes an admirable seafood cháo, with shrimp, imitation crabmeat, terrific sliced fishcakes, and a fistful of fresh scallions.
Call it congee, rice porridge, or rice soup, this soothing bowl of rice simmered in chicken broth is hard to beat.
Thick and comforting Chinese rice porridge made with a mix of whole grains and pulses.
It's prime weather for congee, the Chinese version of oatmeal or grits. Here are ten spots in Chinatown worth a visit for this creamy bowl of comfort food.
Weekends are an especially good time to go to Huong Binh, located in a restaurant-filled strip mall in the Little Saigon section of Seattle's International District.
Spend the night out in Singapore and there's a good chance that you'll end up either warbling your inebriated heart out to Barry Manilow at a karaoke bar, or sitting next to a group of old Chinese men (call them "uncle", please) at a hawker stand at 5 a.m. as you add your last bottle of Tiger to the dozens of empties besieging the table.
We also ordered the roasted duck congee, pictured here. [Photograph: Shell Tu] We ordered take-out from Congee Village recently. (Yeah, we're a little crazy to order congee in the summer.) As the name suggests, Congee Village is dedicated to...
After the holiday season, cupboards run bare, and stomachs become sensitive. There is one dish that overcomes the first problem while beginning to alleviate the second—congee. It's a rice porridge that can be very complex, or very simple. Which means that whatever you've got lying around, you can make into a very soothing bowl of congee.
"When life gives you bad rice, make porridge." [Photographs: Chichi Wang] Quiet dinners at home usually begin with my rice cooker. Using the plastic measuring cup that comes with the cooker, I scoop out exactly one cup, fill the basin to the requisite water level, and the all-important matter of having perfectly cooked rice to accompany my meal is done. Except this time around, I couldn't locate the measuring cup. I rifled through my cabinets and found, among other choice items, ten different types of flours (when was the last time I used that bag of fava bean flour?), five separate bags of glutinous rice, and several cans of coconut milk strewn about, each purchased absentmindedly for fear of running...
Photographs by Shimin Wong Most of us think of comfort food as fat food: creamy risottos and pastas, hearty stews, buttery mashed potatoes, mayo sandwiches, hot chocolate, cheesecake, hot fudge sundaes. In Asia, there are a host of dishes people make a beeline for when they get off a plane, return from grueling military training, or when they've had a rotten daydishes I affectionately call "a highway to a heart attack." (A straw poll will likely turn up "lard" and wok hei or "wok's breaththe essence imparted by a hot wok to food"as determining factors in succor-level.) One would imagine the ultimate comfort food to be riddled with saturated fat and swimming in carcinogens then. Interestingly, this granddaddy of...