I've gotten a lot of requests for the Congee King to teach a congee course haha! So here it is! (Thanks for the nickname!)

In this live webinar, I will demonstrate the step-by-step techniques of making a comforting, homestyle rice porridge. I'll be demonstrating a chicken congee with a scallion-ginger sauce and a few other of my favorite garnishes. This dish is extremely versatile to your personal preference, and the protein/broth can be switched out to accommodate any diet (see below). This recipe is also gluten free. If you decide to follow along and cook beside me, here's what you need to know:

Please read all the below details thoroughly, and decide which protein, broth base, and garnishes you want to do based off your dietary/personal preference.

Please have all equipment & ingredients below prepped and measured before the live stream begins.

Please check which garnishes you want to make below and have those ready before the live stream begins. I will only be demonstrating the ginger-scallion sauce in the webinar.

I will demonstrate cooking techniques for the congee, alternate protein options, various garnishes, cultural differences, and save some time for some Q/A together!

But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!

Yield: 2 Quarts - feeds 1-2 people (double or triple recipe If you want leftovers or have a big family!)

1 large shallot or ½ onion, whatever you have, 1/4" small dice

½ c any kind of raw white rice (short grain is best like sushi rice, but long grain rice like jasmine works well too. I have never made it before with par-boiled rice, but try to stick with regular, good old raw rice.)

2.5 quarts of any stock of your choice. I'll be demoing with low-sodium chicken stock. Feel free to make or use your own homemade chicken stock if you want to up your game here! If you have none of the above, water works too which is how I grew up eating it, but it will not be as full flavored. For vegetarians or vegans, vegetable or mushroom broth works great!

1 pound of anyrawprotein of your choice, sliced thinly or 3/4" dice: I'll be demoing with boneless chicken thighs. Some options are peeled de-veined shrimp, ground meat like beef/turkey/chicken, white fish fillets like flounder or halibut.

In replace of a meat protein, you can consider shiitake mushrooms, wild mushrooms, smoked tofu, zucchini, peas, butternut squash

Try mushroom or vegetable stock (homemade or store bought).

Garnish options that you are welcome to use, it's all personal preference but garnishes make congee interesting! My suggestion is at least 3-4 toppings.

King's sichuan chili sauce or your favorite hot sauce

Some Recipes for garnishes that you can make ahead of time:

Ginger Scallion Sauce (I will demonstrate this garnish in the webinar)

1/4 cup neutral oil like canola/vegetable/grapeseed oil

Fried Shallots (store bought or homemade)

To fry shallots, cut shallots to ⅛ inch slices (with a mandolin or by hand) and place in a sauce pot. Cover with a neutral oil and cook on medium heat until shallots are light brown. Strain out of oil and season with salt.

Soft boil eggs and then soak in the below mixture:

3/4c soy sauce | 1T sugar | 2T rice vinegar | 6T water

Small pot x 1 (for ginger scallion sauce)

Mixing spoon or wooden spoon for stirring x 1

A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

The recipe will not be released and it is your own responsibility to take notes during the webinar.

MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.

Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.

There will be no refund for cancellations for registration. All sales final.

MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.

MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.

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