Often served when people are ill, congee is a Chinese rice porridge that incorporates savory, umami flavors into a nourishing dish. We like to use Two Brooks Farms' Mississippi-grown Scarlett Long Grain Red Rice for a little extra color in our congee, but their Delta Belle Long Grain White Rice is our go-to standard. Top the congee with green onion, black sesame seeds, chili crunch, or add a crispy egg on top and enjoy for breakfast.
Measure and wash the rice in a mesh sieve until the water runs clear.
Place the rice in a large pot with the water. Boil at low to medium heat for 30 minutes.
Add garlic, ginger, sauces, Shoaxing wine, and all spices.
Simmer on low to medium heat for an additional 45 minutes, stir occasionally and add water if the rice seems too dry. The consistency should be silky like a porridge.
Remove from heat and spoon into bowls using a rice spoon. Top with sliced green onion, black sesame seeds, chili crunch or chili oil, and a fried egg cooked to the consistency of your liking.
