Chef Jim's Creme De Congee

Congee is a traditional Asian rice "porridge" or soup. This modification knocks the basic recipe up about ten notches. While shrimp are used in this recipe, chicken could also be used.

Photo by Jim M.
Adapted from thefoodchannel.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thefoodchannel.com

Ingredients

  • 1

    cup rice (long grain/Basmati/Jasmine)

  • 10

    cups chicken broth (more to adjust consistency)

  • 1

    Tablespoon minced garlic or garlic salt

  • 1

    Tablespoon minced ginger

  • 1/2

    Tablespoon fish sauce

  • 1-1/2

    cups heavy cream (35%)

  • 1/2

    pound butter

  • 1

    cup thinly sliced green onions - green and white parts

  • 2

    large minced shallots

  • raw shelled and deveined shrimp (1 pound or more)

  • salt and white pepper to taste

Directions

Place the rice and 10 cups chicken broth in a pressure cooker. Add garlic, ginger, and fish sauce. Stir to make sure rice is not stuck to the bottom. Cover and bring to pressure. Set time for 20 minutes. When time is up, allow a natural release of pressure. Stir rice, add more hot chicken broth until a thick soup consistency is achieved. Note - this can also be done in a slow cooker or on the stove. While rice is cooking, add heavy cream, butter, sliced green onions and minced shallots together in a sauce pan. Heat gently until almost boiling. Remove from heat, cover and allow to steep. Add cream mixture to congee and stir. Add shrimp and stir and then cover. Allow soup to sit until shrimp are cooked through (do not boil). Adjust seasonings to taste. Serve.

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