Congee with Chinese Sausage

Rice is one of those staples in Asia that is paired with plenty of things, it can be with a viande, or it is served alone but cooked in a different way. Congee is a chinese rice porridge that was adapted by so many Asian countries including Hong Kong. When this dish is served alone, it is usually paired with a couple of side dishes but it is also served alone when additional ingredients like seafood, meats, and vegetables! It's very easy to prepare since it doesn't require much action from the cook, but don't think that nothing can go wrong though. You might end up with unevenly cooked rice or something. Anyway, as far as food goes, rice porridge is the least expensive to prepare but it's very satisfying. Today, we'll be teaching you how to make them yourself!

Ingredients:

½ cup long grain rice

3 tbsp glutinous rice

5 cups water

½ tsp salt

1 tsp sesame oil

Thin slice of ginger root, separated and bruised

2 chinese sausages

1 egg, slightly beaten

½ tsp soy sauce

Scallions for garnish

Procedure:

1.) Wash the rice and place in a large pan. Add water and bring to a boil and reduce to very low heat.

2.) Cook for 1-1.5 hours stirring from time to time. If it thickens too much, add a little boiling water.

3.) Add the salt and sesame oil along with the ginger 15 mins before serving.

4.) Steam the sausages for 10 minutes then slice and stir in the congee cook for 5 mins.

5.) Before serving, remove the ginger and stir in the egg. Serve with drizzle of soy sauce.