It is Sunday 15th Jan, it’s raining and it’s very cold in the UK. Snow has fallen by a few millimetres and the country grinds to a halt. I am kidding but its true that the country cannot cope with the presence of the white stuff.

Usually the kids demand their milk and cereal on the weekday mornings before school. Today is a rather relaxed affair with nothing planned in the diary aside from Aaron who will go to mandarin school later and Zac to a birthday party.

Congee (or rice porridge) is one of those soothing dishes that has been made for generations. Whether you are ill, have sore through (hot air) or simply cannot be bothered to cook anything challenging, this is it. This dish is like having a famous branded tomato soup with crusty bread with a thick layer of butter on the side. Minimal effort.

The most common version found in Hong Kong is the ‘minced pork and the thousand year egg’ congee. I know you had to do a double take and read the ‘thousand year egg’. it is an acquired taste and certainly  took sometime for me to adjust to its taste.  Now I love it but only in congee. However, the kids park it aside for the adults to have.

I didn’t have minced pork or thousand year eggs in the fridge. The congee version i have made here is using deboned chicken drumsticks but you can use minced pork, minced turkey or simply have no meat. in fact you can use anything.

The rice you have will affect the consistency of the congee. We only have jasmine rice which will take a little longer to  breakdown. Don’t bother with basmati rice as it doesn’t seem to break down at all to the thick consistency that’s required.

You’ll need

  • 2l water
  • 250g short grain rice.
  • 5 chicken drumsticks, deboned and cut to strips
  • 1 thumb sized ginger, peeled and crushed
  • 1 tbsp salt
  • chopped spring onions for garnish
  • soy sauce and white pepper (optional seasoning)

Check my youtube video for making my sunday morning congee. Enjoy