Eggdrop Chicken Congee

Congee, also known as "mi" or porridge, is a thick and smooth dish made from grains like rice, millet, or corn. It is a staple of Chinese culinary culture. Throughout the recorded history of China, congee has always been a prevalent food. The earliest mention of congee in writing can be found in the "Book of Zhou," which states that the Yellow Emperor first cooked grains into congee. Congee is particularly suitable as a breakfast dish because it is easy to digest.

There are many types of congee, generally prepared using either boiling or simmering methods. Boiled congee is smooth and thick, while simmered congee is aromatic, each with its own unique characteristics. Here are some of my observations on making congee for your reference:

1.What is Congee?

When talking about staple foods in China, most people immediately think of rice and noodles. However, congee is also a common and beloved dish in China. Congee is a thick and smooth food made from grains like rice, millet, or corn. In China, congee was primarily consumed as a food source 4,000 years ago, and about 2,500 years ago, it began to be used for medicinal purposes. By the medieval period, congee had evolved to combine both dietary and medicinal functions seamlessly. This close relationship between congee and the Chinese people is as thick and enduring as the congee itself, reflecting a deep and nourishing connection.

2.The Best Rice for Making Congee?

①The most nourishing is round-grained sticky rice: it is the type of rice we typically use. Cooking congee with round-grained sticky rice is believed to promote health and longevity. The top layer of congee, known as congee oil, can replenish fluids and nourish essence, greatly benefiting the body's yin fluids and kidney essence.

②The most digestive-friendly is brown rice: Brown rice is rice that has had its outer husk removed but retains its germ and bran layers, giving it a light brown color. Compared to polished white rice, brown rice contains more protein, fat, and vitamins, making it easier to digest and more nutritious.

③The best for kidney health is black rice: Black rice is known for its ability to nourish the kidneys, boost energy, strengthen the body, improve digestion, enhance liver function, and improve vision. It is a superb tonic for anti-aging, beauty, disease prevention, and overall physical strength.

④The best for detoxification is glutinous rice: Also known as sticky rice, glutinous rice is popular for its fragrant, sticky, and smooth texture. It is often used to make various flavorful snacks and is well-loved by many.

⑤The best for beauty is Job's tears: Job's tears, also known as Coix seed or Yi Mi, are highly nutritious and revered as the "king of grains" among cereals worldwide.

⑥The best for stomach nourishment is millet: Millet is known for its ability to strengthen the spleen, benefit digestion, tonify kidney qi, clear heat, promote urination, and alleviate thirst.

3.How to Cook the Smoothest Congee?

Before placing the rice in the pot, soak it in cold water for half an hour. Then, bring the water to a boil over high heat and add the rice. Once it boils again, reduce the heat to low and simmer gently. Stir occasionally during cooking. After simmering on low heat for about 10 minutes, add a few drops of vegetable oil. This will result in an exceptionally smooth texture when eaten.

4.How much water or broth is needed to cook congee?

The ratio of water to rice when cooking congee is not fixed and can vary depending on the type of congee and personal preference. Generally, ratios between 4:1 and 6:1 (water to rice) are common. If you prefer a thinner congee, you can use a higher ratio like 6:1. For a thicker congee, a ratio of 4:1 would be more suitable.

5.What is the best pot to cook congee in?

①Clay pot: Put rice and water into a clay pot and bring it to a boil. When the rice starts to bloom slightly, add ingredients and seasonings. Simmer for twenty to thirty minutes, resulting in a delicious congee.

②Casserole pot: This is versatile for cooking soups and congee, making it very convenient.

③Pressure cooker: Congee cooked in a pressure cooker is typically thick and saves a lot of time and effort. It's important not to fill the cooker more than 2/3 of its capacity when making congee. Once the pressure cooker reaches full pressure (indicated by the safety valve releasing steam), cook for 3-5 minutes until the rice is completely softened.

④Electric rice cooker: Place all ingredients into the rice cooker, start cooking, and switch to the keep-warm mode once all ingredients are cooked and softened. When cooking thick congee, it's important to prevent sticking to the bottom of the cooker, which may require some attention.

⑤Electric clay pot: Place all ingredients into the pot, start cooking, and simmer the congee for approximately two to three hours. It takes about half an hour to heat up the congee. While it consumes more electricity and takes longer, it ensures nutritional safety.

Eggdrop Chicken Congee is a classic breakfast dish from Guangdong, known for its smooth texture and rich broth. Drinking a bowl in the morning is comforting and nourishing. Today, I'd like to share the basic steps to prepare Eggdrop Chicken Congee.