Winter means soup. We like soup. So does Justin Tang, our Chinese-American Mash-Up in Seattle, who shared with us his recipe for congee, a rice porridgey-stew-soup that is the perfect vehicle for goodies like scallions, soy sauce, tea eggs, shredded pork, and basically anything else you can imagine.
Justin’s Conpoy Congee
- 2 whole rotisserie chickens
- 2 cups long grain white rice, soaked overnight in water
- 1 handful conpoy or dried scallops, soaked overnight in warm water Available at Asian grocers or online
- White pepper and salt to taste
- 1 small bunch scallions chopped
- 1 hunk ginger shredded
- 1 cup cilantro leaves
- dark soy sauce to taste
- Place whole chickens and conpoy, including the conpoy soaking water, into a stockpot.
- Cover with water and bring to a boil.
- Lower the heat and simmer for an hour, until meat comes off the bones.
- Remove chickens and put on a platter to cool.
- Bring the remaining liquid back up to boil, then add soaked rice.
- Do not stir or touch the rice. It will be tempting! Don’t do it!
- Let the rice boil for at least 30 minutes without bothering it.
- In the meantime, take the meat off the chickens, and add back into the stockpot with the large bones.
- Lower the heat again, and simmer for at least an hour or until congee is at desired thickness.
- Salt and pepper to taste, and serve with scallions, ginger, cilantro, and soy. Enjoy!