Many years ago I made a congee when my acupuncturist gave me an article on making it for its health benefits. One time when I was in Chinatown, I ordered chicken congee, and it was fabulous! But I haven't made much since then. This summer we are going to host a family from Taiwan for a month, and last weekend a Chinese friend told me about how she makes breakfast congee for her family. I was talking with Justin the Chinese student who's been boarding with us this quarter about congee. My friend likes to make her congee with rice, oatmeal, and many different kinds of beans.
Justin told us that congee made with just white rice is very popular for breakfast in China. He told me that it's common to also have it with beans and different vegetables, but pumpkin congee is his favorite.
So this week we have been experimenting with making congee! A few nights ago we made it with just adzuki beans, but last night we made it with adzuki, garbanzo, and black beans.
Below is both a breakfast congee and chicken congee for dinner!
Adzuki Bean Congee (Breakfast)
1. Put 1 cup of white rice into a crock pot. (If you want to, you can use 1/2 cup of white and 1/2 cup of brown rice).
2. Then put in 1/4 cup of adzuki beans and 1/4 cup garbanzo beans, and 1/4 cup of black beans. My Chinese friend Janet told me you can add as many different kinds of beans as you like to this--I would suggest just using 1/8 of a cup of each kind if you have a lot!
3. Last of all add 10 cups of water, 2 t of salt and 3 peppercorns.
4. Turn the crockpot on low and let it cook all night.
In the morning it will be ready to eat! You can add some gluten free tamari and sesame oil to it, but I just like it with just a bit more salt and pepper.
Making Chicken Congee (Dinner)
1. Chop up 1 1/2 pounds of chicken leg/thighs through the bone.
2. Put 1 cup of rice into a crock pot (you can 1/2 of brown/white if you like)
3. Then 10 cups of water and add 3 t of chicken bouillon, 1 t salt, and 4 peppercorns.
4. Add vegetables of your liking: 1/2 cup of shitake mushrooms, 1 to 1 1/2 cups of chopped nappa cabbage, and 1 chopped carrot.
5. Cook on low for 8 to 10 hours.
6. Garnishes: Prepare a plate of sliced green onions and cilantro that people can spoon onto their bowl of chicken congee. Also have available gluten-free tamari and sesame oil to drizzle over the top. Let each person add any additional salt or pepper.
Other Chinese recipes on this blog:
Note about Internet recipes: For the past 6 years we've hosted international students. Whenever I've made something, they have tasted it, and given me recommendations to make it taste more authentic. Most of these Internet recipes have been tweaked by their suggestions.
BEEF RECIPES:
Delicious Gluten Free Beef Broccoli Stir-Fry (Modification of Internet recipe)
The Best Gluten Free Mongolian Beef Stir-Fry (Modification of Internet recipe)
The Best Gluten Free Ginger Beef Stir-Fry (Modification of Internet recipe)
CHICKEN RECIPES:
Gluten Free Chinese Almond Chicken Stir-Fry (Modification of Internet recipe)
Amazing Gluten Free Chinese Cashew Chicken Stir-Fry (Modification of Internet recipe)
Gluten Free Garlic Chicken Stir-Fry (Modification of Internet recipe)
Gluten Free Chinese - Chicken Broccoli Stir-Fry (Modification of Internet recipe)
Gluten Free Chinese - Spicy Kung Pao Chicken Stir Fry (Modification of Internet recipe)
Gluten Free Chinese - Authentic Chinese BBQ Chicken (From my Bible Study friend Rose)
Rose's Chinese Yellow Curry with Chicken & Vegetables (From my Bible Study friend Rose)
Gluten Free Chinese - Fantastic Soy Sauce Chicken (Modification of Internet recipe)
Rose's Authentic Stir-Fried Chicken & Vegetables (Made Gluten Free!)
Gluten Free Sweet & Sour Chicken (From my daughter-in-law's family cookbook)
TOFU RECIPES:
Tofu & Vegetable Stir-Fry (Modification of Internet recipe)
Orange "Beef" Tofu Stir- Fry (Modification of Internet recipe)
FISH RECIPES:
Steamed Scallion Ginger Fish with Stir-Fried Bok Choy (Modification of Internet recipe)
Fantastic Mahi & Vegetable Stir Fry (Modification of Internet recipe)
Tasty Gluten Free Sweet & Sour Fish (From my daughter-in-law's family reunion cookbook)
NOODLES & RICE:
Gluten Free Chinese Fried Rice (From my Come & Dine Cookbook)
The Cheung's Gluten Free Chow Mien (My Bible study friend Rose taught me this)
SOUP RECIPES:
Chinese Chicken Soups - Bok choy chicken, chicken & spinach, and chicken & cabbage
Gluten Free Chinese Hot Pot (Combination of Internet & Yingying a student from China)
Making Congee with a Chinese Student (Recipe from a Chinese friend & a student)
Chinese Egg Drop Soup (From my Syre School Cookbook)
SALAD RECIPES
Gluten Free Chinese Chicken Cabbage Salad (From my Heritage School Cookbook)
Rose's Refreshing Cucumber Salad (From a Bible study friend)
Chinese Mandarin Salad & Thai Peanut Dressing (Dressing is from my friend Judi)
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