Congee, Fely's Way

Pork and dried oysters congee.

Congee is nearly oiless, packs lots of water and cleanses the digestive system. Most Chinese, especially the older folks, eat congee for breakfast everyday of their lives. Just like cereals and milk to some.

I had a neighbor, Fely, who cooked a different congee from mine. Her chicken congee was so good you could smell it even when the wind wasn't blowing. This congee recipe is based on Fely's Filipino way of cooking congee, using onions, garlic and ginger, The Asian Trinity (you read it here first). Fely always uses kampung (village) chicken chopped into pieces. I like to use kampung chicken too but with bones on. The resulting congee is very xien (savory sweet).

I think congee is eaten in every Asian country. Even among Chinese there are different congee, such as plain congee which is mostly for invalids and highly effective for someone with the runs. Then there's congee where meat and other ingredients are added. I like both types, plain and otherwise.

Chinese congee is just plain rice boiled with lots of water until the rice disintegrates into a thick watery gruel. Some people add fresh bean curd skin for better flavor, but mostly congee is just plain water and rice. Something so plain will require the best rice of course, and lots of patience so that the congee does not burn. This means it must be simmered instead of boiled. A rule my father often said when cooking congee is that you must start with enough water. Never add water during cooking. I have stuck to his rule with very good results. I don't know if it's just my imagination but rice cooked with water added during cooking does not 'open' up as much and is not so smooth.

This morning I cooked congee for breakfast (I am making an effort to wake up early the past 2 days so that Ming will follow my new habit. But my good example comes too late because he is still sleeping now). I've cooked the congee thicker than usual because Wey likes it that way. Another reason is because congee is mostly water, you'd get hungry soon after eating very thin congee and you'll need to take more leaks than usual. Don't eat congee when you are traveling on the highway in China. Surely you have heard of their toilets?

Congee, Fely's Way

1 1/2 cups fragrant rice*
5 liters water for thick congee (increase by 1 liter if you like congee thin)
2 slices ginger (5cm X 4 mm each)
1 to 2 heaped T doong choi (preserved veg)--optional but highly recommended for extra flavor
4 cloves garlic, minced
1/4 brown onion, minced
any meat or fish, sliced thinly & seasoned with salt & pepper
1 T veg oil
salt and pepper to taste
spring onions for garnish
sesame oil (optional)

*Rice must be of good quality. Cup here is the metric cup which is = to 1 1/4 rice cup.

1. Wash the rice. Put about 1 T oil in a heavy-base pot and fry the onions, garlic and ginger until fragrant. If using kampung chicken (true home-reared kampung chickens are older, tougher but boy, so tasty) with bones on, add it now and fry for a minute. Add all the water and the rice. When water boils, lower the heat until the water just simmers. This may take an hour or more. Stir once in a while so that the rice doesn't stick to the bottom of the pot. If the congee is too thin for your liking, turn heat up and take off the lid. Make sure you keep stirring to prevent burning.

2. Turn heat off. Add the doong choi. Let the congee sit for at least about 1/2 hour. It will swell further and thicken.

3. Re-heat the congee. If it's too thick, which is very likely, you have to add some water. If made perfectly, no extra water should be needed. Add the meat, stirring well. Season to taste. Top with sesame oil and spring onions. You can serve some crullers on the side.