Chinese recipes: Congee

Making xī fàn or congee is not rocket science. The base is primarily made of rice that has been boiled in water or stock for a long time. The fun begins when you start adding other ingredients to add to the complexity of the taste.

In China, there are as many variations of congee as there are regions. The base could be thick or thin, depending on what type of rice is used and how much water it is boiled in.

It is thought that congee was born of the need to stretch rice supply in times of famines. In the old days, it was served when there were numerous visitors to the temple.

When it is made with just rice and water, it can even be served to babies. Because it is simple and easy to digest, it also makes the perfect food for sick people who are trying to get their strength back.

Making congee is not rocket science. Think of the base as a blank canvas that you can add color to with garnishes and toppings. Try adding pre-cooked chicken or sliced pork or beef before serving. Add a couple of teaspoons of chopped spring onions and coriander, even roasted sesame seeds. Or try topping it with fried garlic. Just finely chop a few cloves and add it to oil in a pan over low heat. The goal is to fry them without burning the garlic. So, keep a close watch while it cooks.

I also love eating congee with a side dish of fried tofu that’s dipped in a mixture of vinegar, soy sauce, garlic, onions and chili. Try it yourself.

In China, xī fàn is usually eaten with salted duck eggs, zha cai (preserved vegetables), lettuce, or century egg. It is also often eaten with fried bread sticks called youtiao.

Wikipedia has a basic recipe for making congee

Ingredients:

1. 220 g of round rice, washed and drained
2. 2.5 liters of chicken stock or water
3. Light soy sauce to taste
   [']A few drops of sesame oil
4. White pepper to taste

Method:

1. Put the rice in a pan and add the liquid. Bring to a boil.

2. Turn down the heat and leave under a low fire for up to 2 hours, or until all the rice has turned into a mash.

3. Add soy sauce, sesame oil and white pepper to taste.

4. Add your choice of garnish.