Cook low and slow for 30-45 minutes, stirring every 5-10 minutes or so, until the congee reaches the consistency of a soupy porridge. Bring the mixture to a gentle boil, then immediately lower the heat down to a simmer. At first glance it will look like an impossible amount of liquid to rice, but have faith! Rice is a thirsty grain and will drink the liquid right up. Add the rice, coating it thoroughly in the shallot and ginger mixture and allow to cook for another minute.Īdd beef broth, coconut milk, and salt. Cook till translucent and aromatic, about 3 minutes.Īdd the grated ginger and stir well to incorporate. Stir to coat and season with a pinch of salt.
Add coconut oil, swirl to coat, then add the shallots. Heat a medium sized saucepan over medium heat. Handful of thinly shaved turnips or radishes This recipe is designed to feed 2 people well, with enough leftover congee for both of you to have a nourishing breakfast on the ready.ġ cup white rice, preferably an organically grown heirloom varietal*ġ quart beef bone broth (dashi, chicken broth, or mushroom broth would all also work well)Ģ tins Fishwife x Fly By Jing chili crisp salmonĢ heads bok choy, leaves separated from the core It’s then topped with seared chili crisp salmon, shaved hakurei turnips, bok choy, lots of cilantro and lime. In this rendition, short grain rice is cooked with coconut milk, ginger and roasted beef broth.
The objective is for the congee to be well seasoned but neutral enough to welcome any matter of toppings. Congee is a traditional Chinese rice porridge, often cooked low and slow in a savory broth till it reaches a soft, silky, and soupy consistency.
0 kommentar(er)
