Soup Saturday – Bonding Tool’s Congee

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I’ve been having a particularly bad time in the sleeping department recently. Previously the problem was getting to sleep at night, now it’s sleeping through the night. While this feels like a rip off when it happens during the week, it’s a blessing in disguise in the weekend. On this occasion, it allowed me to get started on this soup so that it wasn’t long from being ready by the time that Mrs P got up at a more appropriate weekend hour. Thus, the Weekend WordPress Soup Season got underway, thanks to this very thorough and thoroughly delicious guide to congee from Sam Han over at Bonding Tool.

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We actually had a crack at this soup a few weeks ago, but for some reason I used twice the amount of liquid required. While the result was still tasty, it wasn’t fair to Sam’s recipe to put photos of that on the blog. This time I kept it simple, I did add a litre of chicken stock, and about a tablespoon each of ginger and garlic. I personally love to have this with a raw egg dropped in. Sometimes I let the egg cook gently, other times I like to swirl the yolk through my morning meal like so many liquid rays of protein sunshine. This soup is really thick (well, at least the way I make it, I opted for the rice flour solution) and comforting like a grown up blankie for your stomach. Once it snuggled into place inside me, it soothed and settled me nicely, and led to a nice little nap later in the day.

Serve early for bleary eyes or illness prevention/cessation.

11 thoughts on “Soup Saturday – Bonding Tool’s Congee

  1. Lol… my congee needs prescription then. do not eat this when operating heavy machine or driving. 😉 Nice touch with the egg! Thank you for updating the recipe. Have a great Sunday!

  2. This looks heavenly! That yolk! There’s an amazing place around the corner from my work which does a brilliant brown rice chicken ginger congee and it completes my whole world! That top photo is some serious food porn right there

  3. Congee is definitely high on the list of comfort food. My mum would always make it when I feel sick so it’s also a feel-good-food. Will check out the recipe, thanks 🙂

  4. I’m cantonese – and so congee (or chook) is part of my identity. we do one with dried seafood for lots of umami – this reminds me of a trick my grandmother used to teach us: if you drop a (ceramic/porcelain) spoon into the pot while you’re simmering, the vibrating spoon will help break the grains down so you get a thick porridge (without having to resort to rice flour!)

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