Conjee: Sweet Nourishing Gruel

Many regions have their own variations of rice porridge, but "gruel" or the boiling of starchy foods dates back to prehistoric times where it was an early application of harnessing fire and cooking. Juk is a Korean form of the dish, Okayu in Japan, and in Texas, grits and cream of wheat are popular. A porridge can be served sweet or savory and for breakfast, lunch, or dinner. I would say this is the perfect time of year for this dish!

Conjee is my favorite style of the dish because I like the name and the savory rich flavors. I first made Conjee in culinary school and it stuck with me ever since. It’s a fun dish to use different styles and techniques as well as flavors, toppings, and textures! Overall it’s pretty bulletproof, hard to overcook, easy to adjust taste and consistency. All you really need is rice and a flavorful stock, everything else is there to dress it up. 

It is easy, and I encourage you to make any adjustments to the recipe as you see fit. This can be made vegetarian, vegan, or with many other meats. Choice and variety of toppings is endless. I’ve used Chef Kelly’s chili oil recipe to really heat things up! I would consider this a comfort food myself because it’s warm, filling, and delicious. 

Conjee

Scroll down for a printable version of this recipe

Yield: 4-6 servings

Prep time: 30 minutes

Cook time: 50 minutes

Total time: 1 hour 20 minutes

1 Tablespoon high heat neutral oil

6 chicken thighs, bone in, skin on

Salt

4 cups chicken stock 

4 cups water

2 1-inch knobs of ginger, smashed

4 cloves garlic, crushed

1 lemon grass stalk, smashed

6 scallions, green part sliced thin and white end smashed

1 sheet kombu (optional)

1 cup medium grain white rice or jasmine rice, pulsed in food processor or blender

2 Tablespoons soy sauce 

1/2 pound shiitake mushrooms, sliced and sautéed 

Togarashi

Toasted sesame oil 

Spicy chili oil 

Soft boiled egg

Crispy chicken skin 

1. Heat the oil in a large pot. Season the chicken thighs with salt on all sides. 

2. Sear the chicken skin side down until the skin is brown and crispy. Flip and sear the other side. 

3. Pull the skin off the chicken and reserve for a topping. Briefly toast the skin in a pan or the oven to make it even crispier. 

4. Pour the stock and water over the thighs, add the ginger, garlic, scallion ends, lemon grass, and kombu to the broth. Simmer for 25 to 30 minutes. 

5. Remove the chicken from the broth, it should be cooked through. Pick the meat from the bones once they are cool enough to handle. 

6. Skim out all of the aromatics and add the pulverized rice. 

7. Bring to a boil and reduce to a simmer. Cook for 25 to 30 minutes or until rice is tender and the broth is thickened. Season with salt and soy sauce. 

8. Return the pulled chicken to the Conjee.

9. Ladle into bowls and garnish accordingly. 

To learn how to make other comfort food dishes perfect for this time of year, don't miss these upcoming classes:

• Hands-On Cozy Night Out Tuesday, December 17 6pm
• Hands-On Date Night: Fireside Feast Saturday, December 28 6pm
• Hands-On Cozy Night Out Wednesday, January 15 6pm

Yield: 4-6

Author: Drake Mandrell

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Conjee

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

Ingredients

• 1 Tablespoon high heat neutral oil
• 6 chicken thighs, bone in, skin on
• Salt
• 4 cups chicken stock
• 4 cups water
• 2 1-inch knobs of ginger, smashed
• 4 cloves garlic, crushed
• 1 lemon grass stalk, smashed
• 6 scallions, green part sliced thin and white end smashed
• 1 sheet kombu (optional)
• 1 cup medium grain white rice or jasmine rice, pulsed in food processor or blender
• 2 Tablespoons soy sauce
• 1/2 pound shiitake mushrooms, sliced and sautéed
• Togarashi
• Toasted sesame oil
• Spicy chili oil
• Soft boiled egg
• Crispy chicken skin

Instructions

1. Heat the oil in a large pot. Season the chicken thighs with salt on all sides.
2. Sear the chicken skin side down until the skin is brown and crispy. Flip and sear the other side.
3. Pull the skin off the chicken and reserve for a topping. Briefly toast the skin in a pan or the oven to make it even crispier.
4. Pour the stock and water over the thighs, add the ginger, garlic, scallion ends, lemon grass, and kombu to the broth. Simmer for 25 to 30 minutes.
5. Remove the chicken from the broth, it should be cooked through. Pick the meat from the bones once they are cool enough to handle.
6. Skim out all of the aromatics and add the pulverized rice.
7. Bring to a boil and reduce to a simmer. Cook for 25 to 30 minutes or until rice is tender and the broth is thickened. Season with salt and soy sauce.
8. Return the pulled chicken to the Conjee.
9. Ladle into bowls and garnish accordingly.

https://www.thechoppingblock.com/blog/conjee-sweet-nourishing-gruel