How to Use congee in a Sentence

congee

noun

• Most of the work for the congee can be done ahead, like making the porridge base.
  — Magdalena O'Neal, Sunset Magazine, 28 Dec. 2021
• Lucky for you, Amy also got the recipe for that congee.
  — latimes.com, 21 Apr. 2018
• There are few things more soothing than a hot bowl of congee.
  — Jenny Liao, Bon Appétit, 8 June 2022
• My congee—made with only white rice, loose and silky—was topped with cilantro and peanuts.
  — Hannah Goldfield, The New Yorker, 2 Dec. 2022
• It can be steamed or crisped in a pan, then eaten alone or added to congee, stir-fries, and soups.
  — Helen Qu, Bon Appétit, 30 July 2020
• And there are nearly as many styles of dry noodle and congee.
  — Naomi Tomky, Saveur, 2 Aug. 2023
• Lean pork floss and century egg congee is one of the classics served in the south of China.
  — Maggie Hiufu Wong, CNN, 13 Oct. 2022
• And something for the rest of us to think about over a bowl of Syhabout's glorious rice congee.
  — Amy Scattergood, latimes.com, 18 Apr. 2018
• The 9-year-old learned how to heat up canned congee, placing it at each grandparent’s door.
  — WSJ, 4 Mar. 2020
• The Kerala beef congee was creamy rice topped with crispy short rib, onions, pickled peppers and cilantro.
  — Veronica Hinke, chicagotribune.com, 14 Dec. 2017
• My mom made me a lot of white-rice congee with fish—white rice is easier to digest than brown.
  — Laura Regensdorf, Vogue, 13 Dec. 2017
• But like any home cooking, there are no real rules with congee.
  — G. Daniela Galarza, Washington Post, 19 May 2022
• Plain congee, after all, pairs best with sour or pungent condiments that pack a lot of punch.
  — Megan Zhang, CNN, 13 May 2021
• And its congee menu is short and sweet, with a turmeric-cranberry one that puts oatmeal to shame.
  — Molly Young, Bon Appetit, 22 June 2017
• Watch this movie with your favorite comfort foods (congee, for me), because there will be tears.
  — Esra Erol, Bon Appétit, 24 Mar. 2022
• Breakfast meant congee, baozi (steamed buns), eggs and pickles.
  — Serenitie Wang, CNN, 17 June 2022
• Just as soupy and comforting is this Thai version of congee with pork meatballs and a duo of fried garlic oil and chile oil.
  — Los Angeles Times, 18 Oct. 2019
• And at one restaurant in Los Angeles, there’s congee pot pie.
  — Jenny Liao, Bon Appétit, 8 June 2022
• The Chinese rice-and-egg porridge called congee found creamy expression in a bowl flavored with pork.
  — Mike Sutter, ExpressNews.com, 7 Nov. 2019
• Ming Dynasty’s seafood offerings tend to shine the brightest, though congee and bao were pleasing as well.
  — Kate Washington, sacbee, 25 May 2018
• Its flavors are mellow and gentle, almost like congee if it were made of eggs instead of rice.
  — Soleil Ho, San Francisco Chronicle, 16 Sep. 2021
• To serve, bring the congee back to a good bubbly boil, add the soy and fish sauces, salt and pepper, and cook, stirring occasionally, for 3-4 minutes.
  — Bill St. John, The Denver Post, 19 June 2019
• How about congee made from puffed grains and something amazing called fish pepper honey?
  — Hilary Cadigan, Bon Appétit, 7 June 2019
• One of the popular dishes at Bam! is an abalone congee with espardenyes.
  — Lilit Marcus, CNN, 6 Mar. 2023
• Another warming dish for winter, congee, is made with quinoa and rice ($12), with coconut milk added for body.
  — Carol Deptolla, Milwaukee Journal Sentinel, 16 Jan. 2018
• But that doesn't deter the shop's loyal diners who come time and again for some of the city's best congee—a type of rice porridge often eaten for breakfast in Hong Kong.
  — Evie Carrick, Travel + Leisure, 6 Aug. 2021
• When congee has been cooking for 30 minutes and starts to thicken, add shredded scallops.
  — Jennifer Day, chicagotribune.com, 16 Feb. 2018
• Breakfast often means a rice porridge called congee with dried salted fish and garlic oil.
  — Mike Sutter, ExpressNews.com, 2 Apr. 2020
• On the less setting, use the porridge setting for making oatmeal, while the normal setting is for making congee — a type of rice porridge.
  — Lauren Corona, chicagotribune.com, 22 Mar. 2021
• The cherry on top of those idyllic days was always dessert, my favorite of which was chè ba màu, or, as my family calls it, tri-color congee.
  — Sovi Wellons, Bon Appétit, 12 Aug. 2020

Last Updated: 27 Jun 2024