All those are really fantastic (and they make me sound like a salesperson), but they're not the real reason why I love oats. I love oats because I can whip up congee in 10% the amount of time needed if I was to make congee from rice. So what is this wonderful thing I refer to as congee? It's essentially porridge that is traditionally made from rice and served with anything from shredded chicken to exotic things like meat floss. Congee can be plain, it can be savoury but no, it may not be sweet. On the other hand, many of you are familiar with only the sweet forms of oats. This recipe will challenge your perception and hopefully introduce something delicious and interesting to your palate.
To make rice congee from start would take many hours as the rice needs to be broken down to gruel like consistency, but not with oats. It's so easy to make you'd think I'm lying. To make this savoury oat porridge you will need:
- a cup of rolled oat
- 2 and a half cup of chicken stock
- chopped spring onion/scallion
- deep fried garlic & shallots (get these in the Asian isle of your supermarket)
- century egg (these you'll need to find in an Asian grocer and read the label or you'd risk buying salted duck egg instead... although they're yummy too)
- Japanese pickled eggplant