It’s a Chinese porridge-like food made from rice and cooked so long that it’s very soft and you can’t feel individual rice grains anymore. It’s also pretty much tasteless on its own.
It’s not tasteless on its own if you cook it with stock, some bones, and/or some veggies (admittedly the latter two are hard to get out of it before serving).
If you totally fucked up risotto, flavorless, beyond mushy, whala, you have congee. Source, lived in Asia. You can add Knorr chicken powder and throw some semi dried, half rotten fish on it to make it worse if you want.
The corn cobs in the stock give it this awesome sweet grassy flavor. (sounds weird, but it’s so good) A bunch of ginger and onions. And, we’d prepare a chili oil with Sichuan peppers and fried garlic slices to drizzle on top. It was flavor overload. Set your mouth buzzing (the chili and Sichuan pepper oil, if you’ve never experienced it … idk how to explain, it’s great), warmed you up and made you feel good for the rest of the day.
Congee can be excellent. It’s not necessarily boring.
Congee?
It’s a Chinese porridge-like food made from rice and cooked so long that it’s very soft and you can’t feel individual rice grains anymore. It’s also pretty much tasteless on its own.
TIL, and I like the concept of melted rice with crispy rice !
It’s not tasteless on its own if you cook it with stock, some bones, and/or some veggies (admittedly the latter two are hard to get out of it before serving).
So then not in it’s own.
Im sure you could spice a turd to be palatable but on its own it’s probably going to taste like a turd.
If you totally fucked up risotto, flavorless, beyond mushy, whala, you have congee. Source, lived in Asia. You can add Knorr chicken powder and throw some semi dried, half rotten fish on it to make it worse if you want.
You should do restaurant reviews.
This guy eats chicken nuggets
Just in case you didn’t know, it’s actually “voilà” meaning something like ‘look there’ in French.
Ugh … Risotto is just dinner porridge to start with.
Congee can be super good. It’s all about what you make it with. We used to make something similar to this recipe: https://www.tastetoronto.com/recipes/summer-corn-and-chicken-congee
The corn cobs in the stock give it this awesome sweet grassy flavor. (sounds weird, but it’s so good) A bunch of ginger and onions. And, we’d prepare a chili oil with Sichuan peppers and fried garlic slices to drizzle on top. It was flavor overload. Set your mouth buzzing (the chili and Sichuan pepper oil, if you’ve never experienced it … idk how to explain, it’s great), warmed you up and made you feel good for the rest of the day.
Congee can be excellent. It’s not necessarily boring.
I think you may have replied to the wrong comment…