Chicken Congee 生滾雞粥

Another classic congee dish: the comforting Chicken Congee 生滾雞粥, a creamy rice porridge infused through and through with yummilicious chickeny flavor and dotted with lusciously tender chicken pieces. 

Congee 粥 is a traditional Cantonese type of rice porridge, wherein the rice grains are cooked down until deliciously thick and creamy before being served with different meats and aromatics.  This congee is made with the 生滾 method, translated as "raw boiled" method.  Raw ingredients are cooked directly in the congee itself, allowing the flavors of the raw ingredients to permeate the congee.  

We've previously used this method with our fabulous Fish Congee 魚粥.  You'll find that it's an easy way to make a most yummilicious and comforting congee!

Chaoshan Crab Congee 潮汕砂锅粥

Oh, so pretty, amirite?!  We've had lovely, lovely seafood on our minds after our recent trip to Chaoshan 潮汕 where we feasted, among other things, on marinated raw seafood of all kinds, omgosh, sooo good.  (We're still writing that amazing experience up so stay tuned.)  So yummilicious seafood been on our minds alot lately.  

Inspired by our trip and the wonderful food consumed we made this simple congee that is a delectable treat for all seafood lovers.  Just fresh crab and some rice and you're on your way to this authentic super duper Chaoshan Crab Congee 潮汕砂锅粥!

Sampan Congee 艇仔粥

Burrr….I’m still feeling a wee bit of the chill of winter nipping at my toes these days, how about y’all, dear readers?  When you’re a bit cold inside and out there’s nothing better than a warm soul soothing bowl of velvety congee chock full of all kinds of yummilicious bite sized edibles.  Comfort food all the way!

We’ve been on a kind of congee kick lately and our latest is this fabulous queen of congees, the Sampan Congee Tang Jai Jook 艇仔粥, a creamy congee filled with delectable treasures from the sea and the land and then some.  The name 'sampan congee' comes from the many small boats, called sampans 艇仔, that ply the many waterways of Guangzhou (Guangzhou is smack in the middle of a large delta area, FYI) from whence is congee first emerged.

Rabbit Fish Congee 泥鯭粥

Here's a little something for comfort, guaranteed to hit the right spot, as the autumn weather turns chill, cool northern winds blowing tree leaves adrift.  This is a classic Cantonese type of congee, or rice porridge if you like, that infuses the wonderfully creamy soothing heat of rice porridge with the sweet tender meat of the rabbit fish.  

You can, of course, use other fish but this particular combination is a classic dish that you can, if you're lucky, still find in some of the grand ol' Cantonese restaurants that carry on in traditional fashion.  Or, shucks, if you can't find it, try making it at home, trust me it's worth the effort!  

Rabbit Fish Congee 泥鯭粥 is an easy enough dish to make at home, it just needs a bit of time to cook down the rice and soon you'll be slurping on a perfect dish of creamy fish congee, warming yourself from the tip top of your head right down to the bottom of your toes!