Comments on: Shredded Meat Congee

By: webmaster

webmaster — Sat, 18 Jul 2009 04:30:54 +0000

Patricia, thanks for your detailed description of your method.

By: Patricia

Patricia — Fri, 17 Jul 2009 07:24:54 +0000

Hi again. I forgot to mention the amount of rice, 3/4 cups to 10 cups of the liquid. More or less depending on how thick/runny you like your congee. It’s easier to add liquid as you go than put too much. Thanks.

By: Patricia

Patricia — Fri, 17 Jul 2009 07:20:22 +0000

I use the crockpot to make my congee. I got tired of getting shot with hot boiling congee that felt more like lava everytime I tried to stir the pot. Here is the deal: I would boil about 10 cups of stock and drop the rice (duly seasoned prior to this or sometimes not at all). Wait until the stock reboils with the rice and carefully transfer it into the crockpot. Normally, I would do this before bedtime and allow the crockpot to do the work for me. I would set the temperature on “low” until morning and then on high until you are ready to serve it. If I cook it during the day, I would set it on “high” for about 5 hours. In both cases, I would stir when I could and add water or stock (heat it in the microwave first)and if by serving time the consistency is not smooth enough, I’ve cheated by using my Braun hand blender. That’s it. I’ve made turkey congee after Thanksgiving with the carcass and well, you can use whatever you like. Hope this helps.

By: Connie

Connie — Sun, 22 Feb 2009 02:50:42 +0000

Oh — and I add 2 more cups of boiling water halfway through … which is when I add my meat (usually chicken, though tonight I am trying pork!). I love the idea of the fried onions … yum yum! What isn’t good with fried onions?!?

By: Connie

Connie — Sun, 22 Feb 2009 02:48:25 +0000

My Chinese friend told me to put a Chinese spoon in the pot with the congee while it’s cooking, to keep it from sticking and burning. Once it comes to a boil, I use a very low heat (barely simmering), teflon pot, and my ceramic Chinese spoon (don’t use a plastic one!), and I stir it every 5 – 10 minutes. Works like a charm!

By: webmaster

webmaster — Tue, 10 Feb 2009 06:31:18 +0000

Hi Petti,

You are right that the congee can get burned easily. What works for me is to lower the heat down to medium-low, just to the point that you can still see some bubbles.

I don’t stir the congee too much, only from time to time (perhaps 4 times in total). The lid is off the whole time – I guess I should clarify that in my recipe.

If you do try again, let me know if you have more luck

By: webmaster

webmaster — Tue, 10 Feb 2009 06:28:44 +0000

Hi Ray, I tried blending the rice to get a smooth consistency but it didn’t give me the result that I want. How do you do it? Do you blend the rice right before you cook it or do you blend the congee after it’s cooked? I’m still trying to figure out how to make the perfectly smooth congee which you can from some wonton houses.

By: Petti

Petti — Tue, 10 Feb 2009 00:48:14 +0000

Ever since I tried making congee once, I gave up! I think I need continuous blending and can’t cover the lid at all. Too much “attention” needed. The bottom get burns easily. The saucepan is so hard to clean afterwards. Any tip on that?

By: Ray

Ray — Sat, 07 Feb 2009 23:49:14 +0000

Do you ever blend your rice? It makes for a smoother consistency.