Last Updated on May 19, 2020 by Chef Mireille
Chinese Bok Choy Congee
Chinese Rice Porridge is a common breakfast in China, often enriched with leftover’s from the previous night’s dinner.
Breakfast in Asian countries is very different than what we think of breakfast in the west and especially in the United States.
It has a lot less sugar and for the most part, it is usually healthier.
Would you like to see what breakfast is like in Thailand – Check out my post here – BREAKFAST IN THAILAND
Juk in Korea, Chao in Vietnam and Congee in China, the day often starts with rice porridge. The Japanese version, Okayu, is often flavored with green tea.
Once you have the basic rice porridge recipe done, any variety of vegetables and meats can be added. Often leftovers from the previous night’s dinner is added to the breakfast rice porridge. Pickled vegetables are often served along with the rice porridge.
However, Chinese Bok Choy Congee does not need to be reserved only for breakfast. I love the porridge consistency on cold winter nights. To me, this is perfect wintertime comfort food.
Don’t forget to check out the other versions I have already made!
Chinese Bok Choy Congee is both Vegan and Gluten Free!
Sweet Rice is very different from long grain rice or even short grain rice. It is oval in shape and has a very high starch content. The starch releases as the rice cooks, which allows for the creamy porridge like consistency.
Also known as glutinous rice, you can find sweet rice in Asian markets or purchase via the links below.
Good substitutes include Arborio rice (risotto rice) or sushi rice.
This rice is also good for making nice and creamy rice puddings.
Skip the muffins, pancakes and waffles and dig into this savory healthy breakfast instead!
Chinese Bok Choy Congee
- 3 1/2 cups water
- 1/2 cup sweet rice
- 3 cups bok choy finely chopped
- 1 tablespoon ginger grated
- 2 teaspoons sesame oil
- 7 skinny scallions finely chopped
- salt to taste
- a pinch ground white pepper
- soy sauce optional
- Bring 3 cups of the water, broth, rice and ginger to a boil. Reduce to a simmer and cook for 30-35 minutes, until rice is tender.
- Add the bok choy, salt, the remaining water and sesame oil. Cook for another 10 minutes on a low simmer.
- Add scallions and pepper and stir to combine. Adjust salt, if necessary.
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