This a more a Vietnamese style congee. It is very comforting and the toppings are endless. I made this one in the slow cooker but have included a stove top version too. Congee is basically a savoury rice porridge and varies all over the world. Most are cooked in water but I prefer stock. This one has heaps of ginger in it and is great when you are sick. I have an idea for a meat free version so will work on that and add in soon.
You can also add chopped garlic into the base, I just forgot this last time.
2 T oil
2 tsp sesame oil
1 onion, finely chopped
3 T finely grated fresh ginger
250-300g chicken or pork mince
150g rice - any - brown will take longer to cook than white
2 litres hot chicken stock - I actually used 5 cups stock, 3 cups water because I wanted some for something else
2 T fish sauce
2 tsp sugar or maple syrup to balance
juice of a lime plus more to serve
Black or white pepper to season -
Toppings - stir fried or steamed green vegetables, lacto fermented carrots- sliced, fresh coriander, lime wedges, a poached egg, soy mushrooms, tofu, edamame beans, chilli sauce etc…
Heat oils in a pan and add onion and ginger and mince. Stir fry until the onion is soft and the mince is sealed. Transfer to a slow cooker. Heat the stock in the same pan and add that into the slow cooker along with the fish sauce. Cook on high for 4 hours or low for 8 or so hours.
It can also be cooked on the stove for maybe an hour or so - you want the rice to cook then break down and thicken the stock.
Season with lime juice, sugar, extra fish sauce if you like and lots of pepper.
Serve steaming hot with toppings of choice, We had lacto carrots, stir fried sesame broccoli and brussels and coriander. The kids had broccoli on theirs. Chilli sauce is nice too and lots of lime juice.