← Back to Search Results
stir-frying Chinese
Chinese Rice Porridge

Photo by:
Comments: 0
 

Recipe

Known in Asia as Rice Congee or Jook, it is eaten for breakfast in China when the weather is cold.

Yield: Makes 4 servings
Prep time: 20 Mins, Plus Standing
Cooking time: 1 Hr

Ingredients

  • 6 dried shiitake mushrooms
  • 2 tbsp vegetable oil
  • ½ in (1 cm) piece fresh ginger, peeled and grated
  • 1 garlic clove, finely chopped
  • 1 carrot, cut into julienne strips
  • ½ tsp crushed hot red pepper
  • 1 cup long grain rice
  • 3½ cups chicken stock
  • 2 boneless and skinless chicken breasts, finely diced
  • 2 scallions, white and green parts, chopped
  • 2 tbsp soy sauce
  • Freshly ground black pepper
  • 2 tbsp chopped cilantro

Directions

1. Put the mushrooms in a small bowl and add a cup of boiling water. Let stand about 20 minutes, until softened. Drain, reserving the soaking water. Cut the mushrooms into small pieces using kitchen scissors, discarding the stems.

2. Heat the oil in a wok over low heat. Add the carrot, ginger, garlic, and crushed peppers and cook gently for 5 minutes. Stir in the rice and pour in the stock. Measure two-thirds of the mushroom water and strain through a fine sieve into the rice mixture.

3. Reduce the heat to medium-low and simmer, stirring often, about 40 minutes. Add the chicken and cook for 10 minutes, or until the rice has broken down to a porridge-like consistency. Stir in the scallions, soy sauce, season with pepper, and sprinkle with the cilantro. Serve hot.

Notes

Prepare ahead: The porridge can be made up to 2 hours ahead and reheated, adding stock or water if it has become too thick.

Nutritional Benefits: Low fat.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

473kcal (24%)
40mg (4%)
5mg (8%)
145mcg RAE (5%)
891mg
65mg
35g
5g
2g
51g
82mg (27%)
955mg (40%)
2g (10%)
13g (20%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-sweet-life The Sweet Life
by Kate Zuckerman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?