Quick Congee Hack

Ingredients

• 1 cup Jasmine Rice (rinsed and soaked overnight)
• 3 cups Chicken Broth (low‑sodium)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• ½ tsp Salt (to taste)
• ¼ tsp Black Pepper (freshly ground)
• 1 tbsp Fish Sauce (optional, adds umami)
• 1 tsp Sesame Oil (drizzle on top)
• 1 tsp Chili Oil (adjust heat to preference)
• 2 stalks Scallions (thinly sliced, reserve half for garnish)
• 1 large Hard‑Boiled Egg (sliced)

Instructions

1. Rinse and Soak Rice

   Place 1 cup jasmine rice in a colander and rinse under cold running water until the water runs clear. Transfer to a bowl, cover with water, and refrigerate overnight (or at least 1 hour) to help the grains break down quickly when cooked.

   Time: PT5M

2. Prepare Aromatics

   Peel and mince the garlic cloves, peel and grate the fresh ginger, and slice the scallions thinly (reserve half for garnish).

   Time: PT5M

3. Hard‑Boil Egg

   Place the egg in a small pot, cover with water, bring to a boil, then reduce to a gentle simmer for 10 minutes. Transfer to ice water for a minute, peel, and slice.

   Time: PT12M

   Temperature: 100°C

4. Simmer Rice in Broth

   Drain the soaked rice and add it to a medium saucepan with 3 cups chicken broth, the minced garlic, and grated ginger. Bring to a boil over medium‑high heat, then lower to a gentle simmer. Stir occasionally and cook for about 15 minutes, or until the rice has broken down into a creamy porridge consistency.

   Time: PT15M

   Temperature: Medium heat

5. Season

   Add ½ tsp salt, ¼ tsp black pepper, and 1 tbsp fish sauce to the porridge. Stir well and taste, adjusting seasoning as needed.

   Time: PT2M

6. Add Toppings and Serve

   Ladle the hot porridge into bowls. Top each serving with sliced boiled egg, a drizzle of 1 tsp sesame oil, 1 tsp chili oil, and the reserved sliced scallions. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

47 g

Fat

13 g

Fiber

1 g