Choice
Congee Base Hotpot
Smooth congee broth brings out the natural taste of every ingredient
Ingredients
- Rice: 1 cup (about 150g, preferably sticky rice such as pearl rice)
- Water: 2 liters
- Cooking Oil: 1 tablespoon
- Ginger Slices: a few pieces
Congee Upgrade (Optional):
- Replace part of the water with pork bone broth or scallop-infused water for a richer umami flavor.
Instructions
- Marinate the Rice: Rinse the rice, then mix with 1 tablespoon of oil and a pinch of salt. Let it rest for 15 minutes.
- Cook the Congee: Bring water to a boil in a pot, add the marinated rice and ginger slices. Once boiling, reduce to low heat and simmer for about 1 hour, stirring often, until the rice breaks down and the porridge becomes thick and creamy.
- Strain for Broth: Use a fine mesh strainer to remove all rice solids, leaving only the smooth congee water as the hotpot base.
- Season the Base: Pour the congee water into a hotpot, season lightly with salt or white pepper to taste.
Golden Dipping Order: Start light and move to rich flavors—seafood ➡️ meats ➡️ vegetables ➡️ finally, add back the rice to enjoy as congee.
