A heart warming, soul satisfying meal you must try this winter. Congee with Miso Sauce and Chili Oil is so simple to make with few basic ingredients, and the end result is a hearty meal to cozy you up on a cold night.
Does it ever amaze you that how many similar looking dishes are prepared or served otherwise with different names across the world?
When I came across Congee, it instantly reminded me of khichdi and risotto. All three dishes are rice based meal. Needs slow, long cooking hours. And gives a sheer level of coziness in every spoonful.
Rice, being the staple for half of the world’s population, makes numerous such hearty one-pot meals in different delicious ways.
What is Congee?
Congee is rice porridge. It is an extremely simple dish where rice is simmered in a lot of water to get that smooth, buttery texture.
The idea is to stir it occasionally, so that the grain breaks down to give that silky finish. Congee, on its own, could be bland and not so tempting to the palate or eye.
But it works as a great blank canvas to add flavors and texture of your choice. When you add layers of flavor and texture, the same ordinary rice porridge can transform into something extra special.
Miso, the famous Japanese seasoning, has the ability to bring this umami taste and with congee, it’s a perfect arrangement.
Ingredients used in this dish
- I used Jasmine Rice, but you can use any short grain white rice
- White Miso Paste
- Soya Sauce
- Assorted frozen veggies.
- I like to cook congee in veggie or chicken stock. Since I didn't have any, I used water with chicken bullion powder
- I like to top my bowl of Congee with soft boiled eggs and chili oil.
Here is the link to my homemade flavor packed Easy Chili Oil Recipe that you must try.
Steps to prepare the dish
- Wash the jasmine rice a few times to remove any excess starch. The dish is typically prepared with jasmine rice, but you can use any variety of short grain rice.
- Cook it with either vegetable or chicken broth. You can use bullion powder too.
3. Once the rice is almost cooked, add the assorted veggies. I used frozen veggies here, and it cooks very fast.
4. In a bowl, mix miso paste with soy sauce.
5. Add the miso paste mixture and cook for some more time for the flavor to blend.
6. Serve it with soft eggs, chopped green onion and chili oil for extra flavor and heat.
Congee doesn't have any strict rule with toppings. You can add your choice of veggies or meat, and add your choice of spices or sauce for flavors.
Preparing Congee is no rocket science, and it is really easy. But it needs time, but no effort. In this fast pace world, people often try to convert every dish into an Instant recipe.
I am old school when it comes to such traditional dishes, and I definitely stay away from any fancy kitchen gadget to fasten the process.
Dishes like Congee should be prepared in a heavy bottom pan, slow cooked that you stir occasionally, so the rice breaks down slowly as it moves up and down.
Congee is great for kids as it is easy to digest. It is a great meal when you are under the weather and need comfort food to feel better, sooth your tummy. It is a traditional Chinese breakfast, and I have always been a fan of breakfast for lunch.
Congee With Miso Sauce
- 1 cup short grain rice (I used Jasmine rice)
- 5 cups chicken stock or water with 2 tablespoons chicken bullion powder
- 1 and ½ tablespoons white miso paste
- 1 tablespoon soya sauce
- 1 and ½ cups assorted frozen or fresh vegetables (diced into small chunks)
- ¼ cup green onion (thinly sliced)
- half boiled eggs to add on top (optional)
- 3 tablespoons chili oil
- Clean the rice several times to remove excess starch and then, drop it in a saucepan along with the stock or water along with the bullion powder. If the stock does not have salt, you might have to add some according to your taste. Turn on the heat and bring it to a boil. Then, turn down the heat to low and allow it to simmer for at least an hour, stirring in between, until the rice almost cooked through and turns creamy.
- Mix the miso paste with soya sauce, add it to the congee and stir it around.
- Drop the assorted veggies, keep it in the low heat and simmer for 5 minutes. If the consistency looks too thick, add water to thin it out.
- Sprinkle chopped green onion on top and serve warm along with half boiled eggs.