How to Make Super Easy Congee
Is it just me or did summer forget to say goodbye? I feel like the temperature dropped all of a sudden and I'm here still figuring out which box I stuffed my coats in. My wardrobe isn't ready, you guys...
What I am ready for is more soup-based meals! To be honest, I hardly make stews and soups because I'm more of a dry-heat cooker. I prefer quick dishes, those I can whip in 10 minutes, cause with this city life nobody got time for slow cooking.
But yesterday's windy weather demanded for something warm and earthy. I found a simple congee recipe and decided to give it a go. I could use some downtime. I was supposed to make Filipino Arroz Caldo but I didn't have chicken so I improvised with frozen shrimp for protein. Homemade lugaw (rice porridge) with shrimp it is!
It was my first time making congee and I just want to say: WHAT IS WRONG WITH ME. It was so easy and didn't take as I thought it would. More importantly, this recipe was budget-friendly! Pantry items aside (i.e. seasoning, fish sauce, olive oil), the rest of the ingredients would total to about $8 and make at least 4 servings. (I'll break down the exact cost later.) That's a pretty good deal!
place a dash of olive oil in a medium-sized stockpot over medium-high heat. once oil is hot, add minced onion, crushed garlic and sliced ginger. cook, stirring occasionally, until onion is softened but not browned (about 5 minutes).
stir in fish sauce and cook for 1 minute.
add rice (i used jasmine) and stir until well coated.
stir in chicken stock. make sure to run a spoon along the bottom to release any browned bits. bring to a boil then reduce to a simmer. cover and cook until rice is completely tender and stock has thickened (about 20 minutes).
stir in lime juice and season with salt and pepper to taste.
laddle congee into bowls. top with chopped green onions, fried garlic bits, pan-fried shrimp and egg slices (if using).
serve immediately with additional lime wedges on the side.