Broken Rice Congee
This version of the traditional dish, similar to rice porridge, is made with Chinese sausage and finished with fresh herbs.
Ingredients
- 1 cup (200 g) white rice, long grain
- 2 teaspoons sesame oil
- 2 Tablespoons (20 g) fresh ginger root, minced
- 4 (45 g) Chinese sausage, diced
- 12 cups (2.8 l) chicken stock
- 1 Tablespoon soy sauce
- 1 Tablespoon fresh cilantro leaves
- 1 Tablespoon fresh mint leaves
- 1 thai red chilies, thinly sliced
- 1 Tablespoon green onion, thinly sliced
Directions
- Add long grain rice to the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades or until rice looks broken (not finely ground).
- In a large, wide pot, over medium heat, add the sesame oil and the broken rice. Stir gently, and cook for 4 to 5 minutes, or until the rice is evenly toasted.Add the ginger and diced sausage and sauté for an additional 2 to 3 minutes to release their flavors. Next, add the chicken stock, bring to a simmer, and lower the heat to medium low. Cover the pot, and allow the rice mixture to cook for 45 minutes to 1 hour, stirring every 10 to 15 minutes. The rice will be slightly overcooked, and the broth will thicken from the starch in the rice.
- Once the congee is cooked, top with the remaining ingredients per one-cup serving.
Ingredients
- 1 cup (200 g) white rice, long grain
- 2 teaspoons sesame oil
- 2 Tablespoons (20 g) fresh ginger root, minced
- 4 (45 g) Chinese sausage, diced
- 12 cups (2.8 l) chicken stock
- 1 Tablespoon soy sauce
- 1 Tablespoon fresh cilantro leaves
- 1 Tablespoon fresh mint leaves
- 1 thai red chilies, thinly sliced
- 1 Tablespoon green onion, thinly sliced
Directions
- Add long grain rice to the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades or until rice looks broken (not finely ground).
- In a large, wide pot, over medium heat, add the sesame oil and the broken rice. Stir gently, and cook for 4 to 5 minutes, or until the rice is evenly toasted.Add the ginger and diced sausage and sauté for an additional 2 to 3 minutes to release their flavors. Next, add the chicken stock, bring to a simmer, and lower the heat to medium low. Cover the pot, and allow the rice mixture to cook for 45 minutes to 1 hour, stirring every 10 to 15 minutes. The rice will be slightly overcooked, and the broth will thicken from the starch in the rice.
- Once the congee is cooked, top with the remaining ingredients per one-cup serving.
Ingredients
- 1 cup (200 g) white rice, long grain
- 2 teaspoons sesame oil
- 2 Tablespoons (20 g) fresh ginger root, minced
- 4 (45 g) Chinese sausage, diced
- 12 cups (2.8 l) chicken stock
- 1 Tablespoon soy sauce
- 1 Tablespoon fresh cilantro leaves
- 1 Tablespoon fresh mint leaves
- 1 thai red chilies, thinly sliced
- 1 Tablespoon green onion, thinly sliced
Directions
- Add long grain rice to the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades or until rice looks broken (not finely ground).
- In a large, wide pot, over medium heat, add the sesame oil and the broken rice. Stir gently, and cook for 4 to 5 minutes, or until the rice is evenly toasted.Add the ginger and diced sausage and sauté for an additional 2 to 3 minutes to release their flavors. Next, add the chicken stock, bring to a simmer, and lower the heat to medium low. Cover the pot, and allow the rice mixture to cook for 45 minutes to 1 hour, stirring every 10 to 15 minutes. The rice will be slightly overcooked, and the broth will thicken from the starch in the rice.
- Once the congee is cooked, top with the remaining ingredients per one-cup serving.
Ingredients
- 1 cup (200 g) white rice, long grain
- 2 teaspoons sesame oil
- 2 Tablespoons (20 g) fresh ginger root, chopped
- 4 (45 g) Chinese sausage, diced
- 12 cups (2.8 l) chicken stock
- 1 Tablespoon soy sauce
- 1 Tablespoon fresh cilantro leaves
- 1 Tablespoon fresh mint leaves
- 1 thai red chilies, thinly sliced
- 1 Tablespoon green onion, thinly sliced
Directions
- Add long grain rice to the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades or until rice looks broken (not finely ground).
- In a large, wide pot, over medium heat, add the sesame oil and the broken rice. Stir gently, and cook for 4 to 5 minutes, or until the rice is evenly toasted.Add the ginger and diced sausage and sauté for an additional 2 to 3 minutes to release their flavors. Next, add the chicken stock, bring to a simmer, and lower the heat to medium low. Cover the pot, and allow the rice mixture to cook for 45 minutes to 1 hour, stirring every 10 to 15 minutes. The rice will be slightly overcooked, and the broth will thicken from the starch in the rice.
- Once the congee is cooked, top with the remaining ingredients per one-cup serving.
