Hey loves! I hope your week is going well. 😊
Growing up, whenever I was sick (or just craving it) my mom would make me cháo (also known as congee or rice porridge). In movies, when people get sick, their family makes them chicken noodle soup. In mine, we make cháo. This dish is easy to eat, simple to make, and warms the soul. Best of all, there’s so many ways to add your own spin to it!
What you need
makes about 6 servings
- Knorr chicken flavored broth mix
- Maggi seasoning sauce
- 3 Thousand-year eggs (also known as century eggs)
- ¾ cup of rice (I prefer jasmine, but you can use other types of rice too)
- Ginger (optional)
- Cooked dried pork or pork floss (optional)
- Scallions (optional)
*If you have chicken broth, then you can use this in place of water for a deeper flavor
1. Heat 3 cups of water in a pot on medium high heat until it boils.
2. Pour the rice in and lower fire to medium heat. Cook the rice for 1 hour and 20 minutes or until the rice grains split (as pictured below). Stir occasionally so that the rice does not stick to the bottom of the pot or burn (I recommend stirring every 10 minutes). If the porridge seems too dense or dry you can add more water.
3. While you are waiting for rice to become porridge. Peel and chop your thousand-year eggs. I like to chop them into smaller cubes, but this is up to you. 😊
4. After the rice porridge is done cooking, drop the chopped eggs in the pot and stir. Add 2 tablespoons of Knorr chicken seasoning and half a teaspoon of Maggi seasoning sauce. Feel free to add less seasonings and gradually add some more based on your taste preference.
5. Heat the rice porridge and eggs for 10 minutes over the stove on low heat or 3 minutes while it is boiling.
6. Scoop out a serving and enjoy!
Optional: If you would like, enjoy it with some dried pork! Just sprinkle some on top of the congee. If you do not like the thousand-year eggs, you can eat the congee with salted eggs instead. To add an aromatic flair to the congee, cut up some slices of ginger and drop it in the congee as it cooks. If you don’t like to eat ginger like me, but love what it adds to the congee in taste and scent, take the ginger out after cooking it in the rice. You can also chop up some scallions (after washing them) and add it to the congee if you like.
I hope you enjoyed this little recipe. 😊 Let me know how your cháo turns out! If you have any questions about this recipe, let me know in the comments below. If you’re hungry for more, be sure to check out my other recipes too!
Until next time,