Name: Cantonese Plain Congee
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese

Serve: 2

You can vary the flavor in two ways:
1. Varying the broth
You can either add in meat or bones or dried scallop in step 3; or replace part of the water with broth.
2. Adding ingredients
You can add in any ingredients you like, e.g. meat, seafood, organs, thousand-year eggs etc. after step 6.

Use a le creuset casserole to cook congee if possible. This is because it can lock in the moisture, so water will not evaporate easily and turn into porridge. The heat is also more even and the congee won't stick to the bottom and get burnt easily. But be careful and check back regularly when you cook to avoid over-spilling.

Best if you do not add more water in the middle of cooking. If water is evaporating quicker than expected and you must add more liquid to it, add hot boiled water (not cold water).

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Cantonese Plain Congee

Cantonese Plain Congee

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