Congee - Chinese Breakfast soup

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lucy
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Congee - Chinese Breakfast soup

Postby lucy » Thu Dec 20, 2012 2:40 pm

This is my favourite soup. In china it is usually eaten for breakfast, but I eat it all the time (including breakfast.
This recipe is from a vietnamese chef here in Australia.

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Congee
1 tablespoon ricebran oil
1 clove of garlic finely chopped
1 onion finely chopped
300g minced chicken (can use pork or beef, but chicken tastes best)
2 litres ll purpose chicken stock (recipe follows or use tetra pack, not a cube)
50g ginger cut into julienne
1 teaspoon ground white pepper
2 tablespoons fish sauce
2 tablespoons granulated white sugar
150g (3/4 cup) long grain rice (I use basmati or Jasmin) rinsed
Thinly sliced coriander (cilantro) leaves, chopped spring onions (scallions), lime wedges and freshly ground black pepper, to serve.

Heat oil in a saucepan over medium heat.
Add garlic and cook for 15-20 seconds.
Add onion and cook over medium heat for 2 minutes or until translucent.
Add Chicken and cook, stirring for 2 minutes.
Add stock, ginger, pepper, fish sauce, sugar and rice and bring to boil over high heat.
Then reduce heat to medium and cook for thirty minutes, stirring occasionally.
Serve piping hot in bowls, scattered with coriander and spring onions, a squeeze of lime juice and some freshly ground black pepper.

All Purpose Chicken Stock
2kg chicken bones (I use wings or carcasses)
1 teaspoon salt
1 small onion halved
50g ginger, bruised
5 litres water

Wash chicken bones in water with a squeeze of lemon juice, and then rinse. Place in a large stockpot and add 5 litres water and the salt. Bring to the boil over medium heat and skim off any foam and discard. Add onion and ginger, reduce heat to low and simmer 3 hours, skimming the surface frequently. Remove from heat and leave to cool for thirty minutes only.*
Strain through a piece of muslin or a very clean tea towel, transfer to three 1-litre containers and freeze until required. Frozen stock will keep for up to 3 months.
*stocks can become tainted easily so cool as quickly as possible before refrigerating or freezing, then bring to the boil again before using. I place the pan in a sink full of cold water, drain the water away when it becomes warm and refill.


Photo and recipes from Little Vietnam by Nhut Huynh
published by the Penguin Group 2009


EDIT: This is the fish sauce I use and recommend.

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Re: Congee - Chinese Breakfast soup

Postby Popokicat » Sun Dec 23, 2012 3:50 pm

My mom always made jook with turkey, so we would have the day after Thanksgiving and Christmas.

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Re: Congee - Chinese Breakfast soup

Postby jim » Tue Dec 25, 2012 8:48 pm

Popokicat wrote:My mom always made jook with turkey, so we would have the day after Thanksgiving and Christmas.



Is this spam?
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Re: Congee - Chinese Breakfast soup

Postby Popokicat » Tue Dec 25, 2012 9:28 pm

No, I am just trying to share a story.

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Re: Congee - Chinese Breakfast soup

Postby jim » Tue Dec 25, 2012 9:55 pm

Excellent. Just wondering cause the spam has gotten weird recently, with the "bots" posting in some weird places. I am hoping with these new forums that will stop, but I already caught one here somewhere the other day.

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Re: Congee - Chinese Breakfast soup

Postby Finn Felton » Wed Aug 07, 2013 10:03 pm

I would love to try this chinese soup. I have made chicken soup last night but it didn't go well, my friends didn't like it because I had added too much of chilli. Next time I will take care about it. And yeah, for sure, I'm soon going to try congee recipe at my home.

Thanks for sharing! :elyay:
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