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I like my cong simple, like a simple chao ga. Cooked with chicken broth, ginger, fish sauce, with shredded chicken and some aromatics to top (standard Vietnamese green onion and cilantro, maybe add some other onion and fried onion). I often also like it brothier like this. 
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Jan 16, 2015 00:57
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| # ¿ Apr 28, 2024 23:19 |
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Any combo of Green onion + cilantro fish sauce or soy sauce Ginger Angry lady Plain chili oil if you lack angry lady Poached or fried egg or century egg Sauteed mushrooms Pork floss Chinese sausage Bacon Steamed green veg tossed with some soy sauce and vinegar Chinese fried dough sticks Anything you might eat on a bowl of rice you can eat on a bowl of congee. If you browse through the thread people put all kinds of stuff on and lemon and chicken are pretty easy to combine with other things. For chicken congee I'm partial to just ginger/fish sauce/green onion/cilantro.
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Jan 19, 2015 20:48
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You can eat like an infinite combination of items on rice and rice porridge is just rice cooked with more liquid and generally more seasoning.
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Jan 22, 2015 07:14
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Just because you put bacon and eggs on it doesn't make it a breakfast jook. It already was breakfast jook. 
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Jan 24, 2015 04:22
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I've got to get under a blanket to be comfortable which means it's rice porridge weather! I deboned a split chicken breast earlier in the week to make schnitzel so used the bones to make broth and poached the tenderloins for a topping along with a crispy fried egg, angry lady, chili oil, and green onions. Seasoned with plenty of fish sauce, pepper, and ginger. Some pickled radish on the side.
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Oct 3, 2015 03:03
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Short grain rice will be more creamy, it's not my preference for congee so I use long grain generally. Yes you can go from raw rice to congee with the porridge setting. Usually there's a line on the rice cooker pot to show you where to fill liquid to with x cup of rice. I find 1:8 as well as that line on the rice cooker pot makes very thick congee. I prefer at least 1:10.
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Feb 3, 2016 04:58
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| # ¿ Apr 28, 2024 23:19 |
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I've never frozen it but can't imagine why it wouldn't work. When reheating it try adding a bit more liquid to loosen it up, it may be rubbery because it's just absorbed too much liquid? Brown rice should be fine for congee, I do think you'll probably need more liquid, like 1:10 at minimum.
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Feb 4, 2016 08:21
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