I grew up where Asian rice dishes with meat and fish sauce were offered up for breakfast, lunch, and dinner. I remember my mom made savory congee and rice soup every weekend morning.
The simple menu that my mom always has in the house is rice soup or congee. She served it with fresh egg on the bottom of the bowl then poured hot boiled congee on top, dashed with some soy sauce, then seasoned with green onion, ginger, and white pepper. This is absolutely delicious.
I used oatmeal instead of rice because I am sure that most of the household in the US. have some oatmeal available in your pantry.
It is super easy to make because you can cook them while you sleep in on the weekend. Then when you wake up, you have a comfy congee soup bowl ready for you.
This thick oatmeal congee stew with soft boil egg is a warm comfy bowl with a rich texture from the oatmeal that has been cooking down overnight in the slow cooker and with an extra silky wonderful feeling from soft boiled egg. The soy sauce, ginger, white pepper, and green onion add the perfect elements to your morning.
Thank you for stopping by and reading my article,
Slow Cooker Oatmeal Congee With Soft Boiled Egg Recipe.
Author: Nattaya Worrakitpoonpol
PREP TIME: 15 MINS
COOK TIME: 6 HOURS AND 10 MINS
TOTAL TIME: 6 HOURS AND 25 MINS
CUISINE: MODERN THAI AND CHINESE
4 cups unsalted chicken broth or unsalted vegetable broth
2 cups rolled oats
1 teaspoon kosher salt
2 soft boil eggs, garnish
2 tablespoon thinly sliced ginger, garnish
4 scallion thinly sliced scallion, garnish
2-4 teaspoon soy sauce
1 teaspoon white pepper, seasoning
salt, to taste
In the slow cooker with rolled oats, kosher salt, chicken broth or vegetable broth. Cover and cook on low, for about 6 hours, or until the oatmeal has broken down and is thick creamy texture.
When the congee is done, use a spatula to mix all ingredients until they are combined.
Meanwhile, in a small saucepan bring water to a boil. Add eggs and allow them to cook. The amount of cook time depends on how you like your egg to be cooked. I love when the white is cooked but the yolk is still a bit runny in the middle.
Here is a little tip on how to cook the eggs:
6 minutes: the white is fully cooked, and the yolk is almost cooked, but still a little runny in the middle.
8 minutes: the white is fully cooked, and the yolk is not completely hard but tender.
10 minutes: the white and the yolk if fully cooked.
How to serve: prepare congee in the bowl, season with soy sauce, ginger, scallion, soy sauce, white pepper, and soft boil egg. Have some hot sauce with extra white pepper, and soy sauce on the table.
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