Ham congee

I first tasted congee on a flight to Europe with a Hong Kong stopover. As is sometimes the case, I was left with no option for breakfast and was served congee. I was a little worried I must admit as several years earlier I had been served Bibimbap in the same situation on a flight and it was a very poor imitation of what is actually a lovely dish. In this case however, the dish was delicious. Which had me thinking - if an aeroplane version of this dish is this good I must give it another go on land. So, on our return flight when we had a few hours stopover in Hong Kong we ventured out for Yum Cha. I was happy to enjoy my second serve of congee and happily found it even better.

A delicious bowl of comforting congee.

When I returned home I was intrigued to give it a go. I did a bit of research and found that it was a very simple dish: rice cooked in a lots of stock until it forms a loose porridge consistency. My first attempt was not too bad. I used homemade chicken stock and cooked on the stove top. The flavour was good but it didn't quite have the consistency that I was looking for.

Recently I came across a slow cooker recipe that I bookmarked to try. I really do love my slow cooker. So easy to put dinner on in the morning and not worry about it. I was also keen to try this recipe as I've found the slow cooker often produces better results than a very long slow simmer on the stove top.

I'm happy to report that this was a winner. The texture was exactly what I remember and the flavour was delicious using the saltier ham for the base.

Ingredients in the slow cooker. I used a chunk of speck.

Ham Congee

Ingredietns
2 cups rice
9 cups water
Ham bone, smoked hock or chunk of smoky pork product of your choosing
Spring onions
Soy sauce
Vegetables of choice chopped into smallish bits

Put rice, water and meat in the slow cooker on low. After 2-3 hours cooking time pull out your meat, shred and return it to your pot. Add about 1/4 cup of diced white part of the spring onions. Save your green bits for later. About half an hour before serving stir through your green spring onion, add soy sauce to taste and add in any extra veg you might like to make it a full meal. I used Asian Greens and broccoli.

Just before adding in the veg and soy.

Full cooking time is very flexible. I probably cooked mine for about 5 hours, but you could do it in less. If you go for a longer cook time you may need to top up with water to maintain a more soup like texture or alternatively you can let it thicken to a more porridge like texture - it's up to you.

Serve with a drizzle of soy sauce and extra green spring onion.

This was the definition of comfort food. There's still time to get out and give it a go  before the weather warms up.

Have you ever had congee before?
Any aeroplane meals you've been pleasantly surprised by?