Has anyone else ever had or made congee?

[CreamyGoodness]

If so, did you like it? Do you find that it goes great with beer? Does SWMBO hate that you like it?

 

[Cromwell]

Blech. Rice porrige, or "juk". For me, it's tasteless unless you add a bunch of soy and jerky. But can a million people be wrong?

 

[CreamyGoodness]

I made it with roast pork from the chinese restaurant once, and a second time with smoked turkey wings. I am now addicted, lol. I can see how a lot of people wouldnt like it, including SWMBO. She had some choice words about what it looked like, but this is a family forum.

I found it went really nicely with a hoppy brew-dog though!

 

[Cromwell]

SWMBO really likes to make it with the turkey carcass leftover from Thanksgiving. I'll admit it's better that way. Without anything in it though, it's just thick water. Never tried it with a beer - I'll have to give that a go.

 

[CreamyGoodness]

Both times I used sherry and soy in mine for a little extra flavor. I forget which beer I had, it was from the grocery store, but I thought it was a nice combo.

 

[A4J]

I make a Filipino version called arroz caldo. Start off with a good chicken stock as the base, a tiny bit of saffron, and some chicken pieces, then garnished with roasted garlic pieces and sliced green onions.

 

[CreamyGoodness]

That sounds fantastic. Do you eat it with beer perchance?

I make a Filipino version called arroz caldo. Start off with a good chicken stock as the base, a tiny bit of saffron, and some chicken pieces, then garnished with roasted garlic pieces and sliced green onions.

 

[weirdboy]

I have had it in Hong Kong, mainland China, Korea, and Japan in all its various forms.

There are some Korean restaurants around here that sell a whole bunch of different soups, stews, and porridges. One that I like is a porridge with abalone, that goes pretty well with pilsner, helles, or blonde. If I drink something too strong with it (e.g. stout or IPA) then I cannot really taste the fish anymore, so I try to keep it relatively light.

There also have a dish called samgyetang which is a chicken stuffed with sticky rice and cooked in a broth with ginseng, which is pretty neutral in terms of flavor and hence goes well with most beers.

Another one we get a lot is sullleongtang...kind of an oxtail/beef broth with various stuff in it. Last time I had that I think I drank an IPA with it.

 

[CreamyGoodness]

The oxtail sounds similar to sancocho (sp?) in Cuban, Dominican, Puerto Rican, etc. etc. cuisine. Oxtail is another thing I would eat 3 times a week if it hadnt gotten so expensive and didnt take so long to braise.

I have had it in Hong Kong, mainland China, Korea, and Japan in all its various forms.

There are some Korean restaurants around here that sell a whole bunch of different soups, stews, and porridges. One that I like is a porridge with abalone, that goes pretty well with pilsner, helles, or blonde. If I drink something too strong with it (e.g. stout or IPA) then I cannot really taste the fish anymore, so I try to keep it relatively light.

There also have a dish called samgyetang which is a chicken stuffed with sticky rice and cooked in a broth with ginseng, which is pretty neutral in terms of flavor and hence goes well with most beers.

Another one we get a lot is sullleongtang...kind of an oxtail/beef broth with various stuff in it. Last time I had that I think I drank an IPA with it.