Congee with Chinese Sausage
Congee — soft rice — is comfort food. Gentle on the stomach, it is frequently eaten for breakfast or served to invalids. Throughout the east, people will frequently have just a cup of tea on rising; later they will settle down to a bowl of congee or its regional equivalent.
Ingredients
- 115g / 4oz / generous ½ cup long-grain rice
- 25g / 1oz / 3 tbsp glutinous rice
- 1.2 litres / 2 pints / 5 cups water
- about 2.5ml / ½ tsp salt
- 5ml / 1 tsp sesame oil
- thin slice of fresh root ginger, peeled and bruised
- 2 Chinese sausages
- 1 egg, lightly beaten (optional)
- 2.5mI / ½ tsp light soy sauce
- roasted peanuts, chopped, and thin shreds of spring onion, to garnish
Preparation
 |  |  |
- Wash both rices thoroughly. Drain and place in a large. pan. Add the water, bring to the boil and immediately reduce to the lowest heat, using a heat diffuser if you have one.
- Cook gently for 1¼-1½ hours, stirring from time to time. If the congee thickens too much, stir in a little boiling water. It should have the consistency of creamy pouring porridge.
- About 15 minutes before serving, add salt to taste and the sesame oil, together with the piece of ginger.
- Steam the Chinese sausages for about 10 minutes, then slice and stir into the congee. Cook for 5 minutes.
- Just before serving, remove the ginger and stir in the lightly beaten egg, if using. Serve hot, garnished with the peanuts and spring onions and topped with a drizzle of soy sauce.
VARIATION
If you prefer, use roast duck instead of Chinese sausages. Cut the cooked duck into bite-sized pieces and add once the rice is cooked. Congee is also popular with tea eggs.
Serves 2-3.