* Recipes: Sam Mannering's cool cucumber recipes * Recipe: Slow-cooked lamb with chilli, soy, ginger and coriander This easy congee made in the slow cooker is your new breakfast, lunch or dinner option yes, thats right, this one recipe can actually be transformed into a. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.

In any case, a good lashing of salty soy for kick, and you have the most comforting bowl of goodness for this miserable weather. Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot bring to a boil.

I like a dash of soy, some chilli, a bit of chopped chicken, fried shallot, century egg and coriander myself, but you do you. The garnish potential for congee is endless, and is what truly makes the dish. Otherwise, use a good vegetable stock if you want it to be vegan or vegetarian. The one thing to bear in mind is that your stock has to be good - use leftover stock from your pho.īoth recipes start out with the same flavours, deliberately, so that they can go hand in hand. There’s nothing to it really - you’re just boiling rice until it breaks down. I developed a heavy obsession with the stuff from Hong Kong days, where every mother and grandmother has a constant pan of it at hand. Top this savoury rice porridge with chilli oil, fresh herbs and an egg (or century egg if you can get your hands on them!)Ĭongee is one of my favourite dishes of all time, hands down.

Conji bowl