Growing up, I always enjoyed congee for breakfast. My grandpa’s congee was the best. It would take hours of him simmering the pot of rice. Occasionally, my grandpa would make an oatmeal version which I am calling savory oatmeal. It has the flavors of congee but is super quick to make. I think this dish is a Hong Kong dish. Maybe someone can correct me on this?
This is not the exact recipe my grandpa used but it was inspired by the memory of the taste. I remember it always had some kind of ground meat. For this recipe, I used ground chicken, chicken bouillon or stock and quick oats. These are the main ingredients.
You can use other ingredients to enhance the flavor. I used ginger, garlic, white pepper and sesame oil. You can top off the bowl with some green onion.
Begin by pan frying your ground chicken. When almost cooked through add your garlic and ginger.
Stir in the quick oats.
Add your stock and simmer for about 10 minutes.
Add additional water if the oatmeal gets too thick.
Top off the oatmeal with some green onions and a drizzle of sesame oil.
- 1 cup of quick oats
- 2 1/2 cups of chicken bouillon or stock
- 1 tsp chopped ginger
- 1 garlic clove minced
- white pepper
- sesame oil
- green onion for garnish
Begin by sautéing the ground chicken in some oil. When almost done, add the ginger and garlic. Mix in the oatmeal and add in the broth. Stir well and allow to simmer on medium heat. Simmer for about 10 minutes. Add additional water if the oatmeal is too thick. You want a thick soup consistency.
When the oatmeal is done, top with some fresh green onion, white pepper and some sesame oil. Enjoy on a nice cool morning.
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