Congee/Jook in Zojirushi
Hi Guys! The good news is that I'm out of school! YAY!! Now I can start cooking up a storm again!
The bad news is that my first week out, I'm getting my wisdom teeth out too... :| I'm not scared (the mantra of the last week in a half) but I'm scared of what my diet is going to look like for the next few days...
SOOO... in thinking of creative mooshy food, I remembered Congee! We both love it but have never used our Zojirushi to make it. I saw the other post about adding more water (check!) but wondered about adding anything else to the rice cooker while it's cooking. Namely dried mushrooms, different spices, etc... to make the Congee more interesting in flavor.
So does anyone have any special add ins they like? Or is that a bad idea and I should wait until the porriage is done cooking?
Congrats for finishing school!
I add various things like shitake mushrooms, kombu, dried shrimp, dried scallops, dried oysters.
And I'm one of those people who don't like the Zojirushi congee. I did try adding more water but what I ended up getting was a layer of thick congee on the bottom with a layer of water on top. It didn't meld together like it should. My favorite method is the crock pot.
Sure. My MIL taught it to me and it can't be simpler.
I have a really simple $12 crockpot with only one setting. So if you have multiple settings, not sure which setting to use. Place some rice (small amount) in the pot. Add a lot of water. I don't measure so I'm not sure exactly how much except that the ratio of rice to water should be around 1:10+. But you can alter that ratio depending on how thick or thin you like it. Add some dried ingredients like I mentioned above -- eg. dried shrimp, dried scallops, etc. Set it to cook. I usually have congee for breakfast so I set it to cook the night before. If I want meat, I usually have it cut up in small pieces marinating in some sesame oil, salt, ginger, Chinese wine, corn starch -- basically whatever you want and leave it in the fridge overnight.
In the AM, I just spoon some congee into a bowl and add the marinated meats, chopped scallions, chopped ginger, preserved eggs, etc. I find that the heat from the congee should cook the meats if you cut them thinly enough. If not, you can always heat it for a bit on the stove.
Ok, thanks for all the advice. I was able to fake it and make Congee for Dommy! in her current wisdom toothless state. I used what we had on hand, 1-1/2 cups of sushi rice and filled most of the 5 Quart Crock pot with water. Then added slices of ginger, 2 packets of TJ's Chicken Broth Concentrate, Salt, a handful of dried chinese wood ear mushrooms plus some Smoked cocktail salami that was apart of a gift pack my aunt sent us from Wisconsin. Left it on low overnight. but stirred it several times before bed. when we got up It looked and smelled like our favorite congee. We served it and added white pepper (but sadly due to Dommy's state, I decided not to make crispy wontons). And according to the patient, it all came together wonderfully and tasted excellent.
The one thing I noticed though is our Crock pot has a hot spot. We had the rice starting to burn in the back corner. I tried to stir it out but it did not work. Though I think the heat problem only came when it was on warm. But this is a recipe we will do again when we finish the 3 quarts that is left over.
OK which congee are you planning to make? The add ins will depend on the congee and the broth you want to start with.
In the past I have never use a rice cooker to make congee, never enough and it hard to have all the bones and vegetables in the small pot.
I normally make a rich broth dump the bones and vegetables then add the rice to make the congee.
I plan to make congee next week.
Also I had a request to make a sweeten soy sauce for a cold tofu dish. The first step is sweeten soy sauce for rice wrap served at dim sum. So Miss Needle I have not forgotten never had the time (and it has been hot in California lately). Stay tune for later information.
Here is a recipe for stock and congee.
Basic Congee recipe
2lbs pork bones
2lbs chicken bones
1lb Japanese Daikon diced
1lb onion diced
Six pieces of celery diced
2T Kosher salt
8qts of water
Cook stock until all the vegetables are really soft. Drain off all the stock to another pot. Pick over the meat of the pork and chicken bones and set aside.
Dump the bones and vegetables. To the first pot add 2 cups of washed rice, (if you want to reduce the cooking time use broken rice). Add the stock back to the pot with rice cook for two hours until the rice becomes creamy or in Cantonese terms “flower”. Return the meat from the bones (you can marinate the meat with sesame oil, soy sauce, minced garlic and ginger).
This how I am making a basic congee from which I make most meat congee bowls by adding extra ingredient.
I use another stock base for seafood congees.
If you make a stock like this and freeze it you can add this stock to a rice cooker and make good congee.
The amount of rice will depend how thick you like you congee. I like to add a little more rice, I can always add more water or stock to thin it out.
You are welcome, my only point was that you really need to start with a flavorful stock to make a great congee.
So it is well worth the effort to start with the best.
I would post pictures but I have gone for a long tell my fellow hounds I do not know how. Otherwise I have to post my cooking on line.
Later this week I plan to make a fish base congee more to follow. Other ingredients required for that congee.
Just got back from 99Ranch and saw the rock cod heads for sale at .99 a pound. By reading you bio I can see you are in LA and have this service available for you.
I normally get two head deep fried (this gives the stock a real rice flavor). So instead of using as much chicken and pork bones you use the two fish heads for the stock. After cooking for a couple of hours remove the bones and vegetables which you discard after remove most of the fish and meat from the bones.
I will do another post with what goodies go with each. I know I write poorly but lucky for me and you I have a editor that corrects my recipes. So it will take a week or two before my congee recipes will be on line.
Off to dinner now.
We have a local deli who smokes meats sometimes you can get smoked turkey necks. Less fats and better meat the jook. Our family fights over the turkey bones after Thanksgiving.
Made a Seafood jook last night.
Used Fried Rock Cod heads for the stock, Dried Pollack, peanuts, fish cake balls stuffed with shrimp roe, "lobster" fish balls, fresh fish slices (turbor sole) and fried bread. Glad the weather has cooled off.