Simple Congee ｜簡易白粥

Nothing is better than a bowl of hot plain congee when we are sick.  It is kind of like chicken noodle soup in the American culture.  The recipe is simple.  You just need to boil the rice grains until they break down.

Congee is also a common meal in Hong Kong and it isn't necessarily always eaten plain.  We like to add chicken, fish, ground beef, intestines, or even pig's blood (a type of jelly form that's made of pig's blood).  People also like to eat congee with deep fried pastries and elaborate condiments, like pickles or dips of soy sauce.  I like mine with Chinese preserved olive leaves.

INGREDIENTS：

1 cup Jasmin Rice

6 cups Water

Salt to taste

材料：

1 杯  水仙米

6 杯  水

調味  鹽

DIRECTION:

1. Rinse the rice with a few changes of water until the water becomes clear.

2. In a deep pot, combine rice and water.  Bring it to a boil over high heat, and then reduce the heat to medium-high.  With the lid half opened, continue to boil until the rice totally breaks down; about 40 minutes.  Season it with salt.

做法：

1. 米過水洗淨。

2. 在一只深鍋內，加入米和水。用大火煮滾，再將火調底至中大火。蓋上鍋蓋，鍋蓋要半醃，繼續煮若40分鐘或至把飯煮爛。下鹽調味。