To make Chinese breakfast soup congee for four people, we need:
220 grams of round rice, washed and drained
2.5 liters of chicken bouillon (or alternatively water)
light soy sauce, to personal preference
sesame oil, to personal preference
white pepper, to personal preference
Garnish
3 chopped spring-onions
4 tablespoons of freshly chopped coriander leaves
2 tablespoons of roasted sesame seeds
30 g of sliced ginger
Put the rice in a pan and add the bouillon or water. Bring to a boil. Turn down the heat and leave under a low fire for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash. Add soy sauce and sesame oil and flavor with white pepper. Finally, add the topping according to personal preference.
220 grams of round rice, washed and drained
2.5 liters of chicken bouillon (or alternatively water)
light soy sauce, to personal preference
sesame oil, to personal preference
white pepper, to personal preference
Garnish
3 chopped spring-onions
4 tablespoons of freshly chopped coriander leaves
2 tablespoons of roasted sesame seeds
30 g of sliced ginger
Put the rice in a pan and add the bouillon or water. Bring to a boil. Turn down the heat and leave under a low fire for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash. Add soy sauce and sesame oil and flavor with white pepper. Finally, add the topping according to personal preference.
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