Chinese Congee

On Wednesday (10th February) when Edward came home, nothing inspired us about what we wanted for dinner or what he would cook. So we decided to eat out – congee in Chinatown (Superbowl) sounded very inviting. We asked Mum and Dad to come along, got the boys in the pram and off we went.

We ordered chicken congee, crullers (chinese bread), salt and pepper squid and pork and chinese broccoli with oyster sauce. Joshua enjoyed congee and even used chopsticks to eat his rice:

Since Josh enjoyed the congee so much (and us too) I thought I’d try to make some myself, recipe found here.

Ingredients:

  • 3/4 cup long grain rice
  • 9 cups water
  • 1 teaspoon salt

In a large pot, bring the water and rice to a boil. When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape. Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 – 1 1/4 hours). Add the salt, taste and add seasonings if desired.

Will update you on how it turns out or more importantly, what Josh thinks of it.

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