CHINESE BREAKFAST – I have been growing up with congee. Yes, congee is a typical Chinese breakfast item. For me it is nothing special, but for the many that aren’t familiar with Asian style breakfast it is a bit too heavy to eat this in the early morning. To be honest I am also not a fan to eat this in the morning; I grow up to eat this as brunch or lunch. Often prepared during weekends, you can compare it with the Sunday brunch when you will also take time to prepare and enjoy the food. Congee is easy to make at home, but it will take some time; perfect side dishes to go with congee are Chinese doughnut and stir fried mie.
In Hong Kong you have these congee shops that mainly serve congee and all other items that go with congee. No hassle at home, but that is typical HK; you can buy and eat everything outside. Where I live (Netherlands), Asian breakfast is not available. So prepare it at home, it is easy and it saves you money.
160 gram rice*
2 l water
Dried scallops (conpoy), as much as you like
1 piece of chicken breast
Few slices of ginger
Spring onion (optional)
- You can also use leftover rice of the day before.
- Salt the chicken and leave it overnight in the fridge.
- Take a big pan with a lid, pour in the 2 liters of water and add in rice, dried scallops and ginger. Bring it to boil.
- Meanwhile grill or cook the chicken golden brown. Shred or cut the chicken in small pieces and set aside.
- If the congee starts boiling, then continue simmering over medium-low heat for about 20 minutes, add in the chicken and simmer for another 20 minutes or until smooth. As the chicken is already salted, I did not add any salt in the congee. Stir once and a while to avoid sticking.
Serve it hot and top it with some spring onions.