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
Consider congee your canvas, and go forth into deliciousness.
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.