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Any crockpot recipes for Chinese rice porridge?
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SF Bay Area
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Re: Juk or Congee
08/15It's easy! Leftover rice (use very little - it expands A LOT), chicken broth, sliced then slightly pounded ginger (gets the juices out), a little soy sauce for seasoning and black pepper. Let it go over night. Add cooked diced meat and green onions 30 minutes before eating. If you add chicken too soon it falls apart and becomes grainy. Mmmm... now I think I'll make some with my leftover rice in the fridge! -
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Re: Juk or Congee
08/15By the way, I usually use chinese sausages and those can go in, diced, at any time. -
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Re: Juk or Congee
08/15Thank you Tri.
Lop chong, yum!
Oh I love fresh, chopped cilantro on top of the porridge and a few drops of sesame oil. -
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Re: Juk or Congee
08/16>>Thank you Tri.<<
You're welcome. >^.^<
>>Lop chong, yum! <<
In Vietnamese it's called Lap Xuong.
>>Oh I love fresh, chopped cilantro on top of the porridge and a few drops of sesame oil.<<
Agreed! And I forgot to mention - lots of black pepper! My parents used to feed it to me when I was sick, particularly with a stomachache. The pepper and ginger warm you up and help soothe your belly. -
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Re: Juk or Congee
08/16For those of us who aren't familiar with congee from youth, could you give an idea of how much is "very little" rice and how much broth to use? I trued to make congee once on the stovetop and the proportions were really off.
I have a 3.5 qt. crock and two one quart crocks, if that helps, but I'd be happy with ratios. -
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Re: Juk or Congee
08/17Hmmm.... I'm not good with measurements because I cook intuitively. Generally If there's just 1 small rice bowl left of rice I'll use 1 box of chicken broth (not sure how many ounces that is). Does that help? You could look up other recipes that use measurements. I just make congee when I have extra rice. :)
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