Recipe courtesy of Esther Choi
From:
Food Network Magazine
Breakfast Congee
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- Level: Easy
- Total: 2 hr 55 min
- Active: 20 min
- Yield: 2 servings
“Congee is a great way to use leftover rice, and an egg makes it a well-rounded breakfast!”
- Level: Easy
- Total: 2 hr 55 min
- Active: 20 min
- Yield: 2 servings
Ingredients
For the Stock:
For the Congee:
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Directions
- Make the stock: Add the chicken carcass and any vegetable odds and ends to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 2 hours; strain.
- Make the congee: Combine the rice and 3 cups of the chicken stock in a medium pot and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the consistency is thick and porridge-like, 15 to 20 minutes. Add a bit more stock and stir (save any remaining stock for another use).
- One at a time, crack each egg into a bowl and add to the congee, spacing them apart. Let the eggs slowly poach in the congee without disturbing them, 3 to 5 minutes (or swirl them in, depending on how you like your eggs).
- Transfer the congee and eggs to serving bowls and garnish with additional toppings.
