Congee
also called jook · juk · zhou · 粥 · rice porridge · plain congee
- Dim Sum Counter
- serves 4
- about 1 hr 45 min
- Soups
Three ways to read this recipe
The table
| 1 cup(185 g; rinsed)jasmine rice | simmer 1 1/2 hr | stir in 5 min | season off the heat | top |
| 10 cups(2.4 L)chicken stock | ||||
| 2 in(sliced into coins)ginger | ||||
| 1 tspkosher salt | ||||
| 1 1/2 cups(210 g)shredded cooked chicken | ||||
| 1/4 tspwhite pepper | ||||
| 1 Tbssoy sauce | ||||
| 2 tsptoasted sesame oil | ||||
| 4(thinly sliced)scallions | ||||
| 2 Tbscilantro | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
1simmer 1 1/2 hr
2stir in 5 min
goes in with what step 1 made
3season off the heat
goes in with what step 2 made
4top
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 35 mintwo waits that overlap count once
- Needs you
- 5 minof the steps that give a time
2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 45 min.
simmer 1 1/2 hr
1 hr 30 minwalk away(read off the step)from the start
stir in 5 min
5 minneeds you(read off the step)1 hr 30 min in
season off the heat
not timed1 hr 35 min in
top
not timed1 hr 35 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
Goes with
See how it is written
>> title: Congee
>> category: Soups
>> tags: rice, chicken, chinese, breakfast, stovetop
>> counters: Dim Sum Counter
>> aka: jook, juk, zhou, 粥, rice porridge, plain congee
>> pairs-with: scallion-pancakes
>> servings: 4
>> time: 1 hr 45 min
>> step.1: simmer 1 1/2 hr
>> step.2: stir in 5 min
>> step.3: season off the heat
>> step.4: top
Simmer @jasmine rice{1%cup}(185 g; rinsed) for ~{90%min} with @chicken stock{10%cups}(2.4 L), @ginger{2%in}(sliced into coins), and @kosher salt{1%tsp}, stirring now and then.
Stir @&(~1)congee{} for ~{5%min} with @shredded cooked chicken{1 1/2%cups}(210 g) and @white pepper{1/4%tsp}.
Season @&(~1)congee{} off the heat with @soy sauce{1%Tbs} and @toasted sesame oil{2%tsp}.
Top @&(~1)congee{} with @scallions{4}(thinly sliced) and @cilantro{2%Tbs}.