Congee Breakfast for New Year’s Day

‘𝐘𝐮𝐚𝐧 𝐃𝐚𝐧’ 元旦 is the phrase in Mandarin Chinese to
call the first day of New Year. Considering the first day of the year, I always
like to have myself a proper breakfast or brunch to greet the start of New Year.
And ‘𝐗𝐢
𝐅𝐚𝐧’
稀飯,
or Congee in English, is a comfy food to have when sickness but also could be
served for breakfast, particularly when you need handover cure the morning
after New Year’s eve celebration.

In Taiwan, we usually have plain congee with a couple
of side dishes. The ratio of rice and liquid could be altered depending on your
desired consistency. Here is how I made my congee breakfast:

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
(Serving 2-3)

-Short grain rice 150g.

-Water 900g.

My ratio of rice and water is 1:6, congee becomes
neither too watery nor too thick. You can also adjust the amount of water to
suit your preference.

𝐌𝐞𝐭𝐡𝐨𝐝:

-Rinse rice 2-3 times and drain, then add 900g water
at once and cook in a large pot over medium high heat. (no need to soak rice
before cooking, also stir occasionally to prevent the rice from sticking to the
bottom of the pot.)

-Bring to a nearly boil and reduce the heat to a low
simmer, cook for 20 minutes.

-Turn off the heat and leave it for a further 10
minutes.

-Serve in a smaller ceramic pot or a bowl, enjoy with
side dishes and toppings.

𝐌𝐲
𝐬𝐢𝐝𝐞
𝐝𝐢𝐬𝐡𝐞𝐬:

-Soft boiled egg (egg from Clarence Court)

-‘You Tiao’油條/ Fried dough sticks.

-Taiwanese pickled bamboo shoots.

-Pollock floss.

-Takana / Pickled mustard leaves from Yutaka.

-Chopped spring onions and fried onions to garnish.

-Soy sauce and sesame oil to season.