Sweet Potato Congee
Sweet Potato Congee is a Hokkien staple consisting of plain rice porridge and tender sweet potatoes. Usually eaten with side dishes and condiments.
Breakfast, Rice Dish
(rinsed and drained) (300g)
(cut into bite size pieces) (340g)
Combine rice and water in a large pot. Turn on the stove and bring water to a boil. Reduce heat to medium low and allow it to simmer for 30 minutes. Remove or tilt lid to prevent over boiling.
Prepare a steamer. Steam sweet potatoes for 15 minutes.
Remove and transfer to the pot with the congee during the last 5 minutes of cooking.
Turn off heat and allow sweet potato congee to sit for 5 minutes before serving.
Serve in individual bowls with side dishes and condiments.
Congee tends to thicken when allowed to sit. If it gets too thick, dilute with warm water.
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