Ingredients
Thermomix Congee
- 180 g Jasmine rice, measured originally with a rice cup so weight approximate
- 750 g water
- 750 g duck stock, chicken stock can be used, extra cup (250g) reserved if required
- 1 dash sesame oil
- 1 salted egg, peeled, whites chopped and yolk reserved for garnishing
- 2 Century eggs, peeled, whites chopped
- 1 spring onion, chopped, retaining green section for garnishing
- 1 cm fresh ginger piece, chopped finely
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place rice in Thermomix with all of water and 500g of stock. Set the Butterfly attachment to the bowl and start TMX on the basic risotto setting of 100C , Speed Soft and Reverse for 20 minutes. Check on progress of the rice grains. The grains should have sufficiently broken down by 20 minutes but another 5+ minutes of cooking may be ideal, and the extra cup of stock should be added at this stage to keep the consistency watery. At this point, add ginger, onion, salt, sesame oil and salted & Century egg whites. Check on progress at end of this period. Once ready, serve congee in a bowl with desired garnish (salted egg yolk, fried scallions etc).
A more complex flavour can be achieved with the use of pork ribs, dried oysters and/or scallops and fried scallions but I kept things fairly simple here. Very satisfying nonetheless
Thermomix Congee
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
OMG delicious - used up some KFC and we all ended up fighting each other for the leftovers - thank you so much for a great recipe
Great recipe, a cooked it a further 15mins at 100 on reverse speed for a thicker consistency. Thanks for sharing!
Awesome awesome recipe, thanks for posting! As per others, I cooked it for 40min, adding meat and veges at about the 30min mark. Used medium grain rice and it was perfect! So easy especially when you have a sick toddler. Thanks again!
This was my first time cooking congee with the Thermie and I can't believe there's a recipe with salted and century eggs - two of my favourite ingredients for congee! I used Basmati rice because that's what we have and cooked it for 30 mins for a perfect consistency. I also added shredded roast chicken because we had leftovers. This will be my go-to congee recipe from now onwards. Thanks for sharing!
Excellent basic recipe, but definitely could use extra time. I doubled it to 40 minutes total and added diced carrots about 15 minutes remaining.
Great congee recipe. I added more rice and adjusted water accordingly and added pork mince balls.thank you!
Cheers nomi
Thanks for letting me know. I think the extra time would break the rice down even further for that wonderful soupy consistency. I'll try it next time for longer
Great congee, I doubled the time to 40 mins for a perfect consistency
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