Brown Rice Pseudo-Congee with Chicken
In the dog days of springter (you know, that winter/spring hybrid month we call March where it can be 70 degrees one moment and sleeting the next), I crave comfort food. My seasonal affective disorder is kicked into high gear and all I want is an IV of vitamin D and foods that are simple, nourishing, and easy to cook. Enter congee. It’s a near perfect meal: endlessly customizable if the weather goes one way or or the other; budget-friendly if you’re saving your pennies for a warm-weather trip; wonderfully effortless, as long as you’ve got time. I call this pseudo-congee because let’s be real: it’s not a traditional recipe. (I’m a Jew from Maine.) Nevertheless, it’s one of the most delicious things in my kitchen rotation.
Customizable comfort food from pantry staples.
When we say customizable, we really, really, REALLY mean it. The key is this: Use what you have. Below are our suggested ingredients—the way we think it’s best—but you can use what’s already in your kitchen. The recipe is best when it’s easy. No broth? You can use water. Only have white rice? Honestly, it may taste even better (it just wont be as nutritious). Hate cilantro? Find your own favorite leafy herb and go for it. Don’t let one missing ingredient stop you.
Time: 2 hours
Active time: 20 minutes
Serves: 4
Drink: A light-bodied, high-acid red wine, like Pinot Noir or Gamay.
Optional toppings:
1. Sauté aromatics in a large pot over medium heat
Using a neutral oil, sauté onions for 5 minutes. Add garlic and ginger and continue to cook for another 2 minutes.
2. Add chicken and broth; bring to a boil and reduce heat
Simmer the mixture over medium-low heat for 25 minutes, until the chicken is cooked through. Remove chicken, set aside for later.
3. Add rice and cook for 60–90 minutes
After you have removed the chicken, add both types of rice and bing the mixture to boil. Then reduce the heat to low and simmer the mixture for 60–90 minutes, stirring every so often, until the texture is thick and porridgey. The final consistency is up to personal preference. Add more water or broth as necessary.
During this time, ready your toppings. Chop your herbs, toss some thinly sliced red onion in lime juice, roast your nuts and seeds. If making soft boiled eggs, follow this recipe. If frying up some shallots, use this one.
6. Add miso, soy sauce, and fish sauce to the pot; then add kale
Keeping the heat low, mix in the miso, soy sauce, and fish sauce until well incorporated. Then, add kale. Let the mixture cook for 20 more minutes while the kale wilts.
7. Turn off heat and add lime juice
Add lime juice slowly, half a lime at a time, tasting in between.
8. Top with your favorite toppings and serve!
Um, excuse me?
My congee has been cooking for an hour and it isn’t the right consistency?
Congee looks like nothing until suddenly, it’s perfect. Just keep going. If it’s too watery for your taste, keep cooking. If it is too thick, add more liquid. It will just get creamier the longer it cooks.
Can I really use any type of rice?
Yes! You will have slightly different results, but it will still be delicious. Basmati would be my last choice, but will still do in a pinch.
Can I use rice that’s already cooked?
In general, yes. But we haven’t tested it for this recipe, so stick to raw rice here.
Wait… does glutinous rice have gluten?
No, it’s just the name. It’s also know as sticky rice or sweet rice.
What are your favorite toppings to use?
My personal favorite combination is: peanuts, shallots, green onions, sesame, and an extra splash of soy. Add a soft boiled egg if I’m really hungry. *Chef’s kiss.*
Do I need to have toppings? Or is it good on its own?
You don’t NEED to, but we highly recommend it. Congee is a simple, warming bowl—but the real flavor and texture come from the toppings you decide to add.
How long will this congee last in the fridge?
I like to make a big batch on Sunday and eat it all week. It just gets thicker over time, so add a little liquid while you’re reheating and you should be fine.
Can I double—or triple—this recipe?
You sure can! I’ve doubled this recipe and fed 10 people.
Got any other comfort food?
Sure do! Potatoes. Noodles. Stew. Cornbread. It’s all there.
