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Bowl of corn congee with broccolini

Corn Congee with Broccolini

By Sobeys
Published on March 08, 2024
In the mood for some Asian cuisine? Then try our Corn Congee with Broccolini recipe. A savoury Asian style porridge with a creamy, silky texture and a touch of sweetness. #comfortfood
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Time and servings

1 hr 30 minsTotal time
8Servings
15 minsPrep time
1 hr 15 minsCooking time

Ingredients

  • 3 tbsp vegetable oil, divided 45 mL
  • 1 tbsp minced fresh ginger 15 mL
  • 4 cloves garlic, minced and divided
  • ¾ cup uncooked white long grain rice, rinsed 175 mL
  • 2 ½ cups reduced sodium chicken broth 625 mL
  • 3 tbsp soy sauce, divided 45 mL
  • 2 tbsp rice vinegar 30 mL
  • 4 eggs, beaten
  • 1 cup frozen corn, thawed 250 mL
  • 1 lb broccolini or broccoli 500 g
  • 2 green onions, finely sliced
  • 2 tbsp Sriracha hot sauce 30 mL

Directions

  1. Step 1

    Heat 2 tbsp (30 mL) oil in large saucepan set over medium heat. Stir in ginger and half the garlic; cook 2 min. until fragrant. Add rice. Cook, stirring, 1 min. to coat.

  2. Step 2

    Add 3 ½ cups (875 mL) water, chicken broth, 2 tbsp (30 mL) soy sauce and the rice vinegar; bring to a boil, stir and reduce heat to low. Cover and cook, stirring occasionally, 55 min. to 1 hr. until rice is the consistency of oatmeal. Stir in corn. Cook, uncovered, stirring frequently, 3 min. Slowly pour thin stream of eggs into the rice, stirring constantly about 2 min., until congee is creamy. Cover.

  3. Step 3

    Heat remaining 1 tbsp (15 mL) oil in large skillet set over medium-high heat. Cook remaining garlic 1 min. Add broccolini (if using, broccoli, keep stems intact but trim off tough peels; cut bunches lengthwise into long, thin pieces) and reduce heat to medium. Add 3 tbsp (45 mL) water and remaining soy sauce. Cook, covered, 4 to 5 min. until tender-crisp.

  4. Step 4

    Stir congee and divide into 8 bowls. Top with broccolini, green onions and Sriracha sauce.

  5. Step 5

    Add shredded cooked chicken to simmering congee for added protein