Congee Rice Porridge Soup | PCC Natural Markets

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Congee Rice Porridge Soup

Serves: 4

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Congee is easy to make in a slow cooker. Put the soup together before going to bed and wake up to this satisfying porridge. You can also put it together before going to work and the soup will be ready when you come home.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Place rice, water, kombu and salt in a 3-quart soup pot or slow cooker. Bring to a boil, lower the heat to a very slow simmer and cook for at least 3 hours or up to 8 hours. Add additional liquid if necessary.

Prior to serving, remove kombu, add chicken and crack the eggs onto the top of the congee. Do not stir the eggs in. Cover and cook for 5 minutes, or until eggs have cooked to desired doneness. Garnish with scallions, ume plum vinegar and mushrooms.

Recipe by Jennifer Adler, former PCC Cooks instructor

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ume vinegar?

Thank you, this looks great. The instructions don't tell us when to add the vinegar. Please update the recipe to include this info.


Thank you for alerting us to this error. The recipe instructions have been updated to include the ume plum vinegar.

pressure cooker sub

Can you make this without a pressure cooker?

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