- 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
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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
