Main or Side Dishes
Basic Congee
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
I created this recipe to be a spicy side dish that can go with your next BBQ. Admittedly it needed a little tweaking as the flavor was spot on, it was a bit dry. Adding some extra ketchup and leaving the beans with the sauce made the consistency I wanted to see. This recipe is slightly sweet with a punch of vinegary flavor that you just can’t find in store bought beans.
Basic Congee
Print RecipeServings: 6 people
This recipe is based on Stacy Isaacs, The Chinese Medicine Cookbook recipe for congee. The first attempt at creating a different congee recipe resulted in a tasteless mixture that over boiled in our Instant Pot. By itself this recipe tastes great but you can add allot of different ingredients to taste. According to Isaacs “you can customize this simple recipe by adding vegetables, meats, or spices you like”.
Ingredients
- 1 cup of sushi rice or short grain rice.
- 4 cups garlic stock 4 teaspoons bouillon.
- 3 cups onion stock 3 teaspoons bouillon.
- 2 Tablespoons of White Miso or Dashi Miso.
- 2 teaspoons of fresh or minced ginger.
- MSG Salt and pepper to taste.
Instructions
- Using cold water and a mixing bowl, wash the rice until the water runs clear. Make sure to trade out water multiple times.
- Mix together garlic and garlic bouillon in 7 cups warm water until dissolved. Add white miso and 2 tablespoons ginger to the stock mixture.
- Put stock into the Instant Pot. Cook on high pressure for 30 minutes. Naturally release the steam for 30 minutes.
- Season the congee with MSG, salt, pepper to taste.
Notes
- This recipe take 1 hour of cook time and yields roughly 1-1/2 quarts of congee.
- This is a great recipe when you are not feeling well or want to eat something light. This energizing recipe aids in immune support, energy, and digestion. This recipe is good for people with qi or yang deficiency.
- Great with soft cooked eggs, scrambled, meat, bacon, etc you want with the Congee.