Congee

Based on 21 ratings

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
carrots
50 g smoked ham (lean)
10 g ginger
green onion
900 ml water
30 ml white wine
guinea fowl (in pieces)
5 g rock sugar (white)
1½ tbsp salt
1 tbsp pepper (sichuan)
80 g rice (short grain)
70 g rice (sticky)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
490
Protein
56 g
Fat
21 g
Carb
34 g
  • Step 1/5

    Cut carrot into bite-sized pieces and ham into cubes. Peel and thinly slice ginger. Slice green onion into rings.
    • carrots
    • 50 g smoked ham
    • 10 g ginger
    • 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.
    • 900 ml water
    • 30 ml white wine
    • guinea fowl
    • 5 g rock sugar
    • 1½ tbsp salt
    • 1 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.
    • 80 g rice (short grain)
    • 70 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!