Congee

Congee

Based on 24 ratings

Difficulty

Medium 👍

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1
carrots
25 g
smoked ham (lean)
5 g
ginger
½
green onion
450 ml
water
15 ml
white wine
½
guinea fowl (in pieces)
g
rock sugar (white)
¾ tbsp
salt
½ tbsp
pepper (sichuan)
40 g
rice (short grain)
35 g
rice (sticky)
MetricImperial

Utensils

cutting board, knife, large saucepan, cooking spoon, bowls for serving

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How-To Videos

how-to-cut-green-onions

How to cut green onions

how-to-prepare-a-whole-chicken

How to prepare a whole chicken

Nutrition per serving

Cal490
Fat21 g
Protein56 g
Carb34 g
  • Step 1/5

    Cut carrot into bite-sized pieces and ham into cubes. Peel and thinly slice ginger. Slice green onion into rings.
    • 1 carrots
    • 25 g smoked ham
    • 5 g ginger
    • ½ green onion
    • cutting board
    • knife

    Cut carrot into bite-sized pieces and ham into cubes. Peel and thinly slice ginger. Slice green onion into rings.

  • Step 2/5

    Add water, wine, carrots, ginger, guinea fowl cut into pieces, ham, rock sugar, salt, and pepper to a large saucepan. Bring to a boil, then reduce to medium heat and simmer for approx. 25 - 30 min.
    • 450 ml water
    • 15 ml white wine
    • ½ guinea fowl
    • g rock sugar
    • ¾ tbsp salt
    • ½ tbsp pepper
    • large saucepan

    Add water, wine, carrots, ginger, guinea fowl cut into pieces, ham, rock sugar, salt, and pepper to a large saucepan. Bring to a boil, then reduce to medium heat and simmer for approx. 25 - 30 min.

  • Step 3/5

    Remove guinea fowl from pan. Cut the meat into strips. Set aside.
    • cutting board
    • knife

    Remove guinea fowl from pan. Cut the meat into strips. Set aside.

  • Step 4/5

    Skim the fat from the soup with a spoon and discard. Add rice to pan and bring to a boil. Reduce to medium heat and allow to simmer for approx. 15 - 20 min., stirring occasionally. Now, return the heat to high and add guinea fowl meat back to the pan. Stir well. As soon as the congee returns to a boil, remove the pan from the heat.
    • 40 g rice (short grain)
    • 35 g rice (sticky)
    • cooking spoon

    Skim the fat from the soup with a spoon and discard. Add rice to pan and bring to a boil. Reduce to medium heat and allow to simmer for approx. 15 - 20 min., stirring occasionally. Now, return the heat to high and add guinea fowl meat back to the pan. Stir well. As soon as the congee returns to a boil, remove the pan from the heat.

  • Step 5/5

    Ladle congee into bowls for serving. Garnish with chopped green onion. Enjoy!
    • bowls for serving

    Ladle congee into bowls for serving. Garnish with chopped green onion. Enjoy!

  • Enjoy your meal!

    Congee

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