If you’re Chinese you would know what Congee is. Or in my language, Jook. It’s a type of rice porridge. I remember eating it when I was sick or on Sundays.
Ever since I went off to college I ate less and less of it. I wasn’t home anymore where my mum can make it for me and if I went out for it, it would cost an arm and a leg.
My mum is letting me take the 3 quart (?) Crock Pot to college for my last semester and I am so excited.
So excited, I decided to try it out and make congee last night.
I know it may look disgusting but it tastes better than it looks.
Congee (Jook)
Ingredients:
- 1/2 cup rice
- 5- 7 cups water (may need more)
- 1/3 cup raw shelled peanuts
- 2 preserved duck eggs, chopped
- 4 scallions, chopped
Preparation:
- Place all ingredients in the 3 quart crock pot except for the scallions.
- Bring to a boil and cook for at least five to eight hours. It could have a tendency of boiling over. If so, just stick a small fork in between the lid and the pot.
- Add additional water if necessary. More water for more soupiness, less for a thicker consistency.
- Add scallions as garnish.
You can add anything else you want in there. Chicken, vegetables, shrimp, etc.
Mine came out a little bland but that’s how I like it because I’m not a big fan of using salt. I also added a lot of water. More ingredients in the pot, more water needed.
It also depends on what you put in there that makes the color. If I didn’t add some of the ingredients, it would have came out white. Keep that in mind. And enjoy. 
Where does one find duck eggs? Looks yummy!
They sell them at Asian stores. I’m not sure if American ones have them.