- Prep Time
- 15 mins
- Total Time
- 1 h 30 m
- Serves
- 8
Ingredients
- 3 tbsp
- vegetable oil, divided
- 45 mL
- 1 tbsp
- minced fresh ginger
- 15 mL
- 4
- cloves garlic, minced and divided
- ¾ cup
- uncooked white long grain rice, rinsed
- 175 mL
- 2 ½ cups
- reduced sodium chicken broth
- 625 mL
- 3 tbsp
- soy sauce, divided
- 45 mL
- 2 tbsp
- rice vinegar
- 30 mL
- 4
- eggs, beaten
- 1 cup
- frozen corn, thawed
- 250 mL
- 1 lb
- broccolini or broccoli
- 500 g
- 2
- green onions, finely sliced
- 2 tbsp
- Sriracha hot sauce
- 30 mL
Method
- Step 1
- Heat 2 tbsp (30 mL) oil in large saucepan set over medium heat. Stir in ginger and half the garlic; cook 2 min. until fragrant. Add rice. Cook, stirring, 1 min. to coat.
- Step 2
- Add 3 ½ cups (875 mL) water, chicken broth, 2 tbsp (30 mL) soy sauce and the rice vinegar; bring to a boil, stir and reduce heat to low. Cover and cook, stirring occasionally, 55 min. to 1 hr. until rice is the consistency of oatmeal. Stir in corn. Cook, uncovered, stirring frequently, 3 min. Slowly pour thin stream of eggs into the rice, stirring constantly about 2 min., until congee is creamy. Cover.
- Step 3
- Heat remaining 1 tbsp (15 mL) oil in large skillet set over medium-high heat. Cook remaining garlic 1 min. Add broccolini (if using, broccoli, keep stems intact but trim off tough peels; cut bunches lengthwise into long, thin pieces) and reduce heat to medium. Add 3 tbsp (45 mL) water and remaining soy sauce. Cook, covered, 4 to 5 min. until tender-crisp.
- Step 4
- Stir congee and divide into 8 bowls. Top with broccolini, green onions and Sriracha sauce.
Tips
Add shredded cooked chicken to simmering congee for added protein.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (⅛ recipe):
- Calories:
- 200
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 25 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 95 mg
- Protein:
- 8 g
- Sodium:
- 630 mg
