Congee is made from slow and long cooked grains and lentils. Chinese rice congee is the best known around the world, but Korea and Japan also have congees, and India has kanji. The macrobiotic movement even adopted congee as a delicious and nourishing dish, easy on the digestion.
It can be eaten at any time of the day and is very popular for late night snacking and for breakfast. They say that the longer congee cooks, the more powerful it is.
It is best to cook congee on the lowest possible heat, so it is barely simmering. Use a heat diffuser, especially for the second half of cooking, otherwise it may stick to the bottom of the pot and burn. I prefer to cook it in a Chinese clay pot – I believe the flavour is superior, and I used to kee my pot for congee only.
These days it is harder to find the clay pots that don't crack easily. So I've sadly had to change my cooking methods. Still, all sorts of congee are delicious. This one is Barley, Millet and Mung. It is topped with Chinese Black Vinegar, soy sauce, cucumber, tomato, sprouted mung beans and daikon miso fermented pickles.
#Food #FromTheKitchen #FromTheArchives #Congee #AsianFood #Vegetarian.