Oatmeal Congee
This Asian-inspired recipe seamlessly marries the heartiness of oats with the soothing qualities of traditional congee, resulting in a dish that not only warms the body but also satisfies the soul
Ingredients
- 1 ½ cup oatmeal
- 4 cup chicken stock or vegetable stock
- 2 eggs poached or pan-fried or soft-boiled
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 cup bok choy steamed or boiled
- ½ cup shredded chicken
- ½ tsp gochujang paste
- green onion chopped
- sesame seeds optional
- fried shallots optional
Instructions
- Rinse the oats: Rinse the rolled oats under cold water to remove excess starch.
- Cooking the congee: In a large pot, bring 4 cups of chicken or vegetable broth to a boil. Add the rinsed oats to the boiling water.
- Simmer: Reduce the heat to low and let the oats simmer. Stir occasionally to prevent sticking.
- Season: After about 15-20 minutes, or when the oats have reached a creamy consistency, add soy sauce and sesame oil. Adjust according to your preference.
- Continue simmering: Allow the congee to continue simmering until it reaches your desired thickness. If it becomes too thick, you can add more water or broth to reach the desired consistency.
- Toppings: Once the congee is cooked to your liking, serve it hot with eggs, boy choy and shredded chicken. Top it with gochujang paste, green onions, sesame seeds and fried shallots
- Enjoy: Enjoy your oatmeal congee as a warm and comforting meal. It's a versatile dish, so feel free to get creative with the toppings and adjust the seasoning to suit your taste.
Notes
Rinse the Oats:
Rinse the oats under cold water to remove excess starch. This helps prevent the congee from becoming too thick and sticky.
Quality Broth or Water:
Use a good-quality vegetable broth or water as the base. The flavor of the broth significantly influences the overall taste of the congee.
Simmer Slowly:
Allow the congee to simmer slowly over low heat. This gradual cooking process helps develop a creamy consistency and allows the flavors to meld.
Stir Occasionally:
Stir the congee occasionally to prevent it from sticking to the bottom of the pot. This ensures even cooking and a smoother texture.
Season Gradually:
Add salt gradually and taste as you go. Oats absorb flavors differently, so it's essential to season the congee incrementally to achieve the perfect balance.
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