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Congee help from Michael in Phoenix
- Thread starter therese
- Start date
michael-in-phoenix
Well-known member
More rice and long cooking is the key. The rice breaks down and ...
...thickens the soup.
That's what I would suspect. If I end up with too much liquid I add some leftover cooked rice and simmer until it reaches the consistency we like.
Hope that helps,
Michael
...thickens the soup.
That's what I would suspect. If I end up with too much liquid I add some leftover cooked rice and simmer until it reaches the consistency we like.
Hope that helps,
Michael
Thanks, guys.
I ended up using my immersion blender for jusgt a few seconds. It broke up the rice just a tiny bit more so it was less like soup and more like a porridge, without being gloppy at all.
Michael, I ended up using 6 reg size cans of broth to cover the chicken, and 1 cup of rice. Does that sound like a good proportion or would you have used more rice?
Traca, interesting point about the kind of rice being a factor. It did appear that the rice I used had gotten as broken down as it was going to, after plenty of time on the stove. That's why I pulled out the blender.
Funny thing is, I've never even seen congee before, so that doesn't make me a good judge of the final product. But I guess in 2-3 more weeks I will be! And when we get home my daughter can let me know if she likes my version. I thought it tasted great.
Thanks!
Therese
I ended up using my immersion blender for jusgt a few seconds. It broke up the rice just a tiny bit more so it was less like soup and more like a porridge, without being gloppy at all.
Michael, I ended up using 6 reg size cans of broth to cover the chicken, and 1 cup of rice. Does that sound like a good proportion or would you have used more rice?
Traca, interesting point about the kind of rice being a factor. It did appear that the rice I used had gotten as broken down as it was going to, after plenty of time on the stove. That's why I pulled out the blender.
Funny thing is, I've never even seen congee before, so that doesn't make me a good judge of the final product. But I guess in 2-3 more weeks I will be! And when we get home my daughter can let me know if she likes my version. I thought it tasted great.
Thanks!
Therese
michael-in-phoenix
Well-known member
Your daughter will love it, if my experience with our good friends who adopted...
...a little girl from China is any indication. I believe I've written about that, so I won't go on and on again, but she darn near turned herself inside out with the stuff!
Godspeed on your journey, and please let me know of your adventure upon your return... when things calm down, that is.
Michael
...a little girl from China is any indication. I believe I've written about that, so I won't go on and on again, but she darn near turned herself inside out with the stuff!
Godspeed on your journey, and please let me know of your adventure upon your return... when things calm down, that is.
Michael
I did a search for Congee and found this...interesting how many cultures eat something similiar
http://en.wikipedia.org/wiki/Congee
http://en.wikipedia.org/wiki/Congee
michael-in-phoenix
Well-known member
My father-in-law introduced it to me. In the Philippines it is called Lugao. That's..
...the name I knew it by.
Then I did some research and found congee, juk, lugao, etc.
Each culture has it's own version. In poorer parts of China it is made with rice, water and salt. Orphanages serve something like this quite a bit, since it is easy and cheap.
It dresses up real nice though.
Michael
...the name I knew it by.
Then I did some research and found congee, juk, lugao, etc.
Each culture has it's own version. In poorer parts of China it is made with rice, water and salt. Orphanages serve something like this quite a bit, since it is easy and cheap.
It dresses up real nice though.
Michael