This congee-style oatmeal is so savoury and umami delicious, it's perfect for these cold winter days. Top it with virtually anything you want, it's great for breakfast, lunch or dinner.
60g Rolled oats
675g Broth/ stock (chicken, beef, vegetable etc)
Dash of soy sauce (or to taste)
Recommended toppings: Green Onions / Pork Belly / Bacon / Fried Egg / Sesame Seeds / Chili Oil / Cripsy Onions / Roasted Mushrooms / Tofu
Place rolled oats in a suitable pot and cover over with cold water. Agitate them with your hands to dislodge any chaf (oat hulls) and let it float to the top. This can be poured off. Repeat a few times to discard all the chaf. Once clean, pour off all excess liquid by pressing down on the oats with your hand to drain well
Add broth to your oats and bring to a boil. Once boiling, give them a stir and reduce the heat to medium low and add soy sauce to taste.
Keep an eye on the mixture as it thickens and stir often, especially near the end of cooking. Cook for approx 20-25 minutes, until the oats are tender and the mixture is thick.
Serve congee in bowls and top with any of the suggested toppings. Add more soy sauce to taste if it's not salty enough.