Congee with homemade broth

Congee is a oat meal like soup made from rice. To me, it's a big party down memory lane circa my teen years, when I lived in San Fransisco. It's something I ate multiple times a week at any given meal. With eggs for breakfast. With chicken for lunch. All our leftovers got passed this way. Or so it seemed.  

We always had left-over cooked rice (hello rice cooker) and this was a great way to stretch it and use it. It only takes a bit of rice to make a pot of soup.

It's such a simple thing to make and you can really load it up with anything. Veg, meat, bone broth. You name it, it goes.

Our Everyday green tea is the perfect pairing for our congee recipe!

everyday green tea - the northern table


Makes 4 portions

1 C of long grain rice
6 C of vegetable or chicken stock
2 C of shredded chicken, cooked
2 ears of corn, cooked & nibs removed
Salt & pepper to taste

For topping

2-3 green onions, chopped
Soya sauce
Cayenne or sriracha 


5 mins prep + 1 h cook

Combine rice & stock in a large pot over medium high heat.
Cook until the rice is falling apart and the soup is thick, about one hour.
Add the chicken, corn & salt to taste. 
Mix well & serve with green onion, soya sauce & sriracha.