congee

Super simple beef and chicken congee in a slow cooker

It’s getting close to the end of autumn and comfort food on a Sunday is a must. I used some leftover beef to add to chicken congee made in a slow cooker.

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Earlier today I recorded a podcast on sous vide cooking and food safety. I recorded video too and while the podcast drops tomorrow night, the video is available now.

Beef and chicken congee made in a slow cooker Gary Lum
Beef and chicken congee made in a slow cooker

YouTube video from Medical Fun Facts

Recipe

Uncooked chicken and vacuum sealed beef Gary Lum
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Beef and chicken congee in a slow cooker
Prep Time
10 mins
Cook Time
6 hr
Total Time
6 hr 10 mins
 

Want to use some leftover beef but don't like the idea of beef congee? Then mix beef and chicken together. It's not a bad thing. It's a good thing. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 Chicken
  • 250 g Beef rib fillet Leftover and vacuum sealed
  • 1 L Chicken stock
  • 1 cup Rice
  • Cos lettuce shredded
  • Spring onions sliced
  • Soy sauce
Instructions
  1. Thaw the leftover frozen beef and cut into small slices

  2. Unpack the raw chicken and get to room temperature

    Uncooked chicken and vacuum sealed beef Gary Lum
  3. In your slow cooker add 1 cup of rice and the stock

  4. Add in the beef and the chicken

  5. Set the slow cooker for 6 hours

  6. After the slow cooker has finished, debone the chicken

  7. Mix everything together in the slow cooker vessel

  8. Aliquot two large portions into containers for dinners

  9. Aliquot two smaller portions into containers for lunches

  10. Serve the congee in a small bowl and serve with shredded lettuce, sliced spring onion and soy sauce

  11. Shoot a photograph and then eat the meal

  12. Wash the dishes and write the recipe

  13. Blog and hope your friends share the recipe

Recipe Notes

An all time favourite. Mixing the beef and the chicken is a great move. 

And now for something cheesy

I was recently approached by Georgia Davies about sharing this cheeseboard infographic. Unfortunately, I haven’t posted about cheese much lately apart from warnings that raw unpasteurised cheese should be avoided because of potentially fatal consequences.  Anyway, this cheese platter infographic looks fantastic. It’s full of visually stunning great ideas for you to try.
 Expert Tips for the Perfect Cheeseboard
Expert Tips for the Perfect Cheeseboard by Daffodil Hotel

 

Frequently asked questions

How did you connect your three blogs today?

Well, I blogged and recorded a podcast about sous vide safety, then I wrote a post in My Thoughts and Stuff and mentioned the sous vide podcast, and now I’ve cooked using meat that had been vacuum sealed.

What do you like about congee?

It’s the perfect comfort food for cold nights in Canberra. It’s peasant food. It’s simple to make and better to eat.

Why the leftover beef?

Why not? I didn’t want to waste it and combining meats is a thing. It’s a good thing.

Who inspires you for sous vide cooking?

Tony from Tony meets meat. Check out today’s blog post at http://yumlum.co/2qKfnj6

Do you have any similar recipes?

You better believe it. Check 1, 2, and 3.

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

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Medical Fun Facts
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Bacon and chicken spicy congee with quinoa

Bacon and chicken spicy congee with quinoa! Have you heard of such a dish? This recipe uses a pressure cooker and is quick and easy.

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Chicken and bacon spicy congee with quinoa Gary Lum
Chicken and bacon spicy congee with quinoa

The ultimate comfort food

I think of congee as the ultimate comfort food. It’s also relatively cheap if you use a few cheap cuts of meat and it’s filling.

Recipe

Chicken and bacon spicy congee with quinoa Gary Lum
Print
Bacon and chicken spicy congee with quinoa
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

I broke a tooth last night gnawing some meat off a beef short rib. I need soft food. This congee is a perfect soft food. It's also a perfect comfort food. 

Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 800 kcal
Author: Gary Lum
Ingredients
  • 1 cup Arborio rice
  • 1 cup White quinoa
  • 200 grams Chicken thigh fillets
  • 2 rashers Streaky bacon broken up
  • 1 litre Tap water
  • 1 packet French onion soup mix Sodium reduced
  • 1/2 head Cabbage sliced
  • 1 piece Star anise
  • 1 splash Soy sauce
Instructions
  1. In the vessel of a pressure cooker add the rice, quinoa and water and then stir

  2. Add the chicken and bacon and stir through

  3. Add the packet of French onion soup and stir through

  4. Add the cabbage and stir through

  5. Add the star anise on top

  6. Close the pressure cooker chamber and set to cook for 30 minutes

  7. Release the pressure once cooked and remove the lid

  8. Stir the congee and break up the chicken meat while stirring

  9. Aliquot into containers for lunch at work

  10. Serve the remainder into a shallow bowl, add the soy sauce and garnish with parsley

  11. Shoot a photograph

  12. Eat the meal

  13. Clean the dishes

  14. Start to feel quite full after the huge size of the bowl of congee eaten and feel a bit thirsty too

  15. Hope that readers like this recipe and share it on social media

Recipe Notes

If you like congee, I think you'll like this recipe. It's easy to put together and cooking in a pressure cooker makes it dead easy 

Frequently Asked Questions

How long should you cook congee in a pressure cooker?

I’ve been asked this a few times. I don’t have a mathematical formula. What I know is that for a full chicken, Mum used to cook it for anywhere between 45 and 60 minutes. I figured for 200 grams of chicken thigh meat and some bacon, 30 minutes would be fine. In fact, I think next time I will try 20 minutes to see if there is any difference.

Do you have to use a pressure cooker?

No, not at all. In fact, I like making congee in a slow cooker too. It’s basically the same recipe except you put it in a slow cooker for 6 hours.

What other meat can you use?

Almost any meat you like although I’m not sure how fish would go. Vegetarians can use tofu if they like.

Do you have a slow cooker variation?

Yes, I do. Slow cooker pork quinoa congee.

Social media

Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Medical Fun Facts

Gary Lum QR Code

Slow cooker pork quinoa congee

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Slow cooker pork and potato quinoa congee with potatoes
Slow cooker pork and potato quinoa congee with potatoes

Today I made slow cooker pork quinoa congee. It’s getting closer to ANZAC day, which means for Canberra residents it’s time to turn on our heaters. With the horrible cold Canberra weather coming it’s time for more comfort food. Over the last few weeks I’ve made tinned corned beef and chicken giblets congee in my pressure cooker.

YouTube

This slow cooker pork quinoa congee was made with pork spare ribs and made succulent with the fat from some speck.

Recipe

Slow cooker pork and potato quinoa congee with potatoes
Print
Slow cooker pork quinoa congee
Prep Time
30 mins
Cook Time
6 hr
Total Time
6 hr 30 mins
 

Congee or jook made with slowly cooked pork

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • Pork spare ribs
  • Speck
  • Arborio rice
  • Red quinoa
  • White quinoa
  • Desiccated coconut
  • Ginger marmalade
  • Potato
  • Chicken stock cube
  • Water
Instructions
  1. Dice the meat
  2. Dice the potato
  3. Put everything into the slow cooker
  4. Cook on low for 6 hours
  5. Plate up and shoot a photograph
  6. Eat a bowl of congee
  7. Vacuum pack the rest for leftover meals
  8. Wash the dishes
  9. Write the recipe
  10. Blog (verb)
Recipe Notes

This is a quick and simple recipe that makes a really nice comforting congee or jook. 


I hope you’ve enjoyed your weekend.

Here are some photographs of the preparation of my meal.

Pork spare ribs and speck from Coles
Pork spare ribs and speck from Coles

Do you like how much fat is in the speck? It rendered and softened nicely during the cooking.

—ooo000OOO000ooo—

Ingredients for pork congee including quinoa, rice, potatoes, coconut, chilii flakes, pepper, ginger marmalade, speck and pork spare ribs
Ingredients for pork congee including quinoa, rice, potatoes, coconut, chilii flakes, pepper, ginger marmalade, speck and pork spare ribs

Here is my breakfast today

Cheese and chives scrambled eggs made in the Gordon Ramsay style with butter and eggs
Cheese and chives scrambled eggs made in the Gordon Ramsay style with butter and eggs

—ooo000OOO000ooo—

Here is my lunch from today

Smoked salmon with cream cheese, capers and dill on Vita-Weat biscuits for lunch
Smoked salmon with cream cheese, capers and dill on Vita-Weat biscuits for lunch

—ooo000OOO000ooo—

 

Mmm…slow cooker pork quinoa congee for the win!

Medical Fun Facts

The best Chicken giblet congee with black fungus

Chicken giblets
Chicken giblets

This is the best chicken giblet congee with black fungus recipe you will ever come across I promise.

Chicken drumsticks and thighs
Chicken drumsticks and thighs
Arborio rice with red and white quinoa
Arborio rice with red and white quinoa
Black fungus
Black fungus
Chicken thigh, drumstick and giblet congee with black fungus
Chicken thigh, drumstick and giblet congee with black fungus
The best Chicken giblet congee with black fungus
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken giblets 500 g
  • Chicken drumsticks 6
  • Chicken thighs 3
  • Black fungus 1 handful
  • Arborio rice 1 cup
  • Red quinoa ⅛ cup
  • White quinoa ⅛ cup
  • Chicken stock 1 litre
  • Black peppercorns ⅛ cup
  • Chilli flakes 1 dessert spoon
Instructions
  1. Put all the ingredients sans black fungus into the pressure cooker chamber
  2. Cook in the pressure cooker for 1 hour
  3. Remove the bones from the chicken pieces
  4. Mix everything together into a porridge consistency
  5. Prior to the pressure cooker finishing its cycle poor boiling water into a bowl with the black fungus
  6. When the black fungus is tender add to the congee
  7. Shoot a photograph
  8. Eat the congee
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)

Some photographs from a walk around Lake Ginninderra.

Tree
Tree
Cows
Cows
Beach buoys
Beach buoys

Corned beef congee

Hamper corned beef
Hamper corned beef
Corned beef congee
Corned beef congee
Corned beef congee
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
A simple pressure cooker congee
Ingredients
  • [cap id=”attachment_16100″ align=”aligncenter” width=”980″][img src=”http://yummylummy.com/wp-content/uploads/2016/04/2016-04-09_16.41.23_001_GARY_LUM-1200×800.jpg” width=”980″ height=”653″ class=” size-large” title=”Hamper corned beef” alt=”Hamper corned beef”]Hamper corned beef[/cap]
  • [cap id=”attachment_16100″ align=”aligncenter” width=”980″][img src=”http://yummylummy.com/wp-content/uploads/2016/04/2016-04-09_16.03.49_001_GARY_LUM-1200×801.jpg” width=”980″ height=”654″ class=” size-large” title=”Arborio rice with red and white quinoa” alt=”Arborio rice with red and white quinoa”]Arborio rice with red and white quinoa[/cap]
  • Red quinoa ⅛ cup
  • White quinoa ⅛ cup
  • Beef stock 1 litre
  • White wine 1 cup
  • Water 1.5 litres
  • Butter 100 g
  • Chives chopped
  • Bundaberg Ginger marmalade
Instructions
  1. Place the rice and liquid into the pressure cooker.
  2. Start the pressure cooker and time for 60 minutes.
  3. Once cooking time is complete open the valve to release all the steam before opening the lid.
  4. The congee should be creamy and smooth. If there is too much liquid or if the rice has not broken down enough simmer until the correct consistency is reached.
  5. If it is too dry add a little stock or water until the correct consistency is achieved.
  6. Add the butter and season with salt and white pepper.
  7. Serve with garnishes.
  8. Plate up.
  9. Shoot a photograph.
  10. Eat the congee.
  11. Wash the dishes.
  12. Write the recipe.
  13. Blog (verb).

Hamper corned beef

Arborio rice with red and white quinoa
Arborio rice with red and white quinoa
Breville Pressure Cooker
Breville Pressure Cooker

So how did my corned beef congee taste?

It tasted great. I have a couple of containers left for leftovers during the week. The containers are now in my freezer solidifying.

 

Chicken giblet congee and how I spent Sunday

Some readers know of my many alter egos. For example, on Friday I posted on my other blog about the limitations of diagnostic tests, especially serology tests. In the past I’ve also posted about offal on Dr Offal. Tonight though I’m posting about giblets here on Yummy Lummy. Possibly my least known blog is the one about odd movies.

I really like giblets. I have happy memories of Mum cooking giblets. On a cold night, Mum’s chicken giblets and steamed rice was really comforting and warming. I would tell people about the meal and I usually received a negative reaction. It’s no surprise when I posted a photograph on social media yesterday about my purchase I received mixed reactions. One of my social media friends compared chicken giblets to cat food. Lucky cats I say.

Chicken giblet congee and how I spent Sunday
Recipe Type: Dinner
Cuisine: Australian Chinese Fusion
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Rice ¾ cup
  • Quinoa ¼ cup
  • Water 1 litre
  • Chicken noodle soup sachet
  • Chicken giblets 500 g
  • Chinese five spice powder 1 teaspoon
  • Chili flakes 1 tablepsoon
Instructions
  1. In a slow cooker add all the ingredients and stir
  2. Turn on the slow cooker for 8 hours
  3. Plate up the chicken giblet congee
  4. Shoot a photograph
  5. Eat the congee and reminisce of the a great food childhood
  6. Wash the dishes
  7. Write the recipe
  8. Blog (verb)

So today I slept in a little and enjoyed some low fat scrambled eggs with smoked salmon.

Sunday breakfast. Low fat scrambled eggs with smoked salmon.
Sunday breakfast. Low fat scrambled eggs with smoked salmon.

 

After breakfast, I called Dad and wished him Happy Father’s day. I went for a walk on the cloudy Sunday morning and shot some photographs.

Lake Ginninderra HDR
Lake Ginninderra HDR
Blossoms on Lake Ginninderra
Blossoms on Lake Ginninderra
Pelicans on Lake Ginninderra on a cloudy Sunday morning.
Pelicans on Lake Ginninderra on a cloudy Sunday morning.

 

After the walk I went and put some diesel into my car and then went about preparing dinner.

Giblets
Giblets. Great value!
Giblets
Giblets

 

For lunch I had leftover asparagus and silverbeet soup with some Greek yoghurt and Parmesan cheese.

Sunday lunch. Leftover asparagus and silverbeet soup.
Sunday lunch. Leftover asparagus and silverbeet soup.

I spent the afternoon doing some work, watching House, MD on Netflix and trying to stay warm.

Sunday dinner. Chicken giblet congee. Best congee ever.
Sunday dinner. Chicken giblet congee. Best congee ever.
Sunday dinner. Chicken giblet congee. Best congee ever.
Sunday dinner. Chicken giblet congee. Best congee ever.

Tonight I spoke with my daughters via FaceTime and enjoyed a Father’s day by myself.


 

For a gallery of full screen images click on the photograph below and a gallery will appear that you can navigate. If you see an information (i) icon in the bottom right it will reveal some further information including a map of where the photograph was shot if the photograph is geotagged.

Sunday breakfast. Low fat scrambled eggs with smoked salmon.

 

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What I ate and did this weekend

I’ve had a good weekend. I’ve been doing a two day learning course on Adobe Lightroom and Adobe Photoshop. I’ve been using Lightroom for a couple of years but I know very little about Photoshop. It was a really good experience. The weekend was arranged by the Canberra School of Photography and the teacher was David Harradine. I’d happily recommend courses by Irene Lorbergs at CSP and David from whack.com.au

I’ve also eaten well this weekend mind you at the course I ate nut muesli bars, potato chips and diet coke.

Check out this gallery for some of what I ate and some stuff I learnt about layers and masks in Photoshop.

Strawberry sundae at The Ekka
Strawberry sundae at The Ekka | I learnt to make a copy layer, select the ice cream and reduce the saturation.
Saturday breakfast. Fried egg on a salmon rissole with coffee.
Saturday breakfast. Fried egg on a salmon rissole with coffee. This was tasty.
Saturday dinner. Chicken and cabbage congee.
Saturday dinner. Chicken and cabbage congee. I made this in the slow cooker. I nearly went with vegetarian congee.
Nestlé condensed milk at Coles
Nestlé condensed milk at Coles for my coffee
Sunday breakfast. Bacon, egg and avocado roll at The Cupping Room.
Sunday breakfast. Bacon, egg and avocado roll at The Cupping Room. The bacon is from Pialligo farm. Best bacon in Australia.
Sunday dinner. Baked salmon and avocado.
Sunday dinner. Baked salmon and avocado. Sans salmon.
Sunday dinner. Baked salmon and avocado.
Sunday dinner. Baked salmon and avocado. In full colour.
Sunday dinner. Baked salmon and avocado.
Sunday dinner. Baked salmon and avocado. Desaturated the avocado and plate.

If you want to see the photographs as a gallery check out Google Photos. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.

What did you get up to this weekend? What did you eat this weekend?

What I ate today

Well yesterday was huge. I got to spend the day in the fresh air (please note yesterday’s apparent temperature was close to subzero degrees Celsius all day) learning from AFP experts about explosives and bombs.

AFP Range Day, Serial 14 Napalm
AFP Range Day, Serial 14 Napalm

This morning I enjoyed a whole grain English muffin. One one half I had some Oxford marmalade and on the other half I had some Buderim Ginger Factory ginger, lemon and lime marmalade. For lunch I had leftover organic red rice pork congee with chunks of ham hock on rye bread as a toasted sandwich. For dinner I had a couple of BIRDS EYE salmon patties with some quinoa rice and kale.

If you want to see the photographs as a gallery check out Google Photos. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.

Thursday breakfast. Oxford and Buderim Ginger factory ginger, lemon and lime marmalade on a whole grain English muffin.
Thursday breakfast. Oxford and Buderim Ginger factory ginger, lemon and lime marmalade on a whole grain English muffin.
Thursday lunch. Leftover organic red rice pork congee with chunks of ham hock in a toasted sandwich.
Thursday lunch. Leftover organic red rice pork congee with chunks of ham hock in a toasted sandwich.
Thursday dinner. Quinoa rice and kale.
Thursday dinner. Quinoa rice and kale.
Thursday dinner. Baked BIRDS EYE salmon and vegetable patties with quinoa rice and kale.
Thursday dinner. Baked BIRDS EYE salmon and vegetable patties with quinoa rice and kale.

What did you eat today?

What I ate today

Another big day at work. Busy and interesting. The best kind of day.

I started with a fried egg on a whole grain English muffin along with some Oxford marmalade. For lunch I continued getting through my leftover organic red rice pork congee with ham hocks. For dinner I had salmon and vegetable patties with sweet corn and Brussels sprouts. My day in food was fantastic.

If you want to see the photographs as a gallery check out Google Photos. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.

Tuesday breakfast. Fried egg on a whole grain English muffin with some Oxford marmalade.
Tuesday breakfast. Fried egg on a whole grain English muffin with some Oxford marmalade.
Tuesday lunch. Leftover pork congee.
Tuesday lunch. Leftover pork congee.
Brussels sprouts
Brussels sprouts
Sweet corn
Sweet corn
Sweet corn
Sweet corn
Brussels sprouts
Brussels sprouts
Salmon and vegetable patties
Salmon and vegetable patties
Tuesday dinner. Salmon with sweet corn and Brussels sprouts.
Tuesday dinner. Salmon with sweet corn and Brussels sprouts.