Chinese Congee

I am going to admit up front that making Chinese foods are not my specialty at all, but seeing that I had an occasion to make it, I jumped to the challenge.

One of my family member was sick this week, and asked me to make congee. Now let me begin, by explaining what it is. Essentially, congee is rice porridge- it has a smooth and soft texture, and rice that has been seeped and cooked with water and at times broth. Often it is made in the event, when someone is sick (because congee can be bland, soft and it is really just rice), or it can be breakfast or brunch type of food (with lots of different ingredients added to it). As a child, I never was extremely excited about having congee, but as I am getting older - it seems to me that its now a home comfort to have congee, especially in times when you're not feeling all that great (like Chicken soup for Asians?).

Anyways, I had to do a little research on how to make congee and I stumbled upon Taste Spotting, a neat site exhibiting various different types of foods and recipes that the online community contributes to. I looked at a few different congee recipes and decided I would combine some of the recipes together/ make some of it on my own (i.e experimenting). The great thing about making congee is the fact that you can put pretty much anything you want. Some ideas to add to congee; pork, century egg, shrimp, fish, chicken and turkey. I was quite impressed with the chicken congee recipe from Used butter that I decided to base most of my the cooking of the congee from her.

What I used for making the congee (it made like 12 cups - good for a group size):
a) 2 cups of Jasmine rice (but you can use any short grain rice)
b) Broth and water
c) 1 teaspoon of salt
d) Ingredients you want to add to congee; I used green onions, shredded and already cooked chicken, dried scallops and dried shrimp.
e) Optional: 1 tablespoon of oyster sauce for taste at the end

Okay to start:
1. Put the rice in a bowl. Give it a good rinse under cold water 2-3 times. When done, drain.
2. Heat pot - add rice and water. For every cup of rice - add 5 cups of water/ broth. Bring pot to boil. When boiling, turn heat down to low heat.
3. Simmer for approx 1 1/2 hours to 2. Continually stir pot making sure rice doesn't stick to pot. Eventually the rice will be overcooked, soft and will become a thickened liquid.
4. When the time is up - add the ingredients you would like into the pot. Generally if everything is cooked already, mix and simmer for another 5-10mins.  If for instance you have something that is not cooked yet give it another 20-30mins or so.
5. Add any seasoning you would like at the end.
6. Enjoy - it is all done!!