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|20 mins||150 mins||2 Adults|
Congee is easy to make, great to eat, and incredibly versatile. That’s what makes it an excellent addition to any cooking repertoire.
Recipe by The Devilled Egg | The Online Cookery School.
Start with rice and water in a pan, plus the salt, and bring to a boil.
Stabilise it at a gentle simmer, then leave it for 1 and a half hours.
We want the rice to get to the point where it is really soft and starting to break down.
Provided you get the temperature right, you can pretty much leave it alone.
There’s only one thing you need to keep an eye on - the water level.
You need to keep an eye on the water level - if it gets too low, the rice will start sticking to the bottom of the pan, so make sure you add a little water to keep the rice from drying out.
Preheat the oils in a pan and add the bacon and mushrooms
Fry for 10 minutes or until cooked and golden
Add the chilli flakes for 30 seconds
Pour over the top of the congee along with the egg yolk
Stir everything together
put the Congee into a couple of bowls and add the topping, then serve!