KATHY'S LEMON,GINGER AND SHRIMP CONGEE RECIPE
3/4 c. cooked rice (left over rice)
2 cloves garlic minced
ginger 1 inch (peeled and minced)
1 TB dried Shrimp
juice of 1 lemon
1 chili- slit up the middle and seeded
2 cans vegetable broth
add all ingredients in a crockpot or soup pot simmer 30 mins, or for crockpot leave all day
Condiments : french fried onion,diced green onion, or cilantro
diced chili, hot sesame oil,soy sauce
While my husband and I were in Thailand, Congee was served on the breakfast buffets at all the hotels we stayed in. Each hotel had a different variation, beef, pork , chicken. I was told that congee was a typical Asian breakfast food. Trying to immerse myself in the culture I began having Congee and sauteed veggies (bok choy, napa cabbage and carrot) each morning. It was very soothing on the stomach.
I knew I wanted to make it when we got home, any way months passed and I thought of congee again this week. I looked up a variety of recipes which are all very basic and devised my own with a couple of my favorite ingredients that are not traditional at all in Congee. I think I came up with a nice blend.
Although Congee is considered a breakfast food I think it could really be served for any meal. I also think it would be great to have on hand for dieters.
A few variations of this recipe I can already see me doing would be to substitute Asian noodles (ramen) for the rice, and perhaps add the sauteed veggies I mentioned above to the mix. Ofcourse it would no longer be considered Rice Porridge but a nice flavorful soup none the less.