Congee – Rice Gruel

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Servings: 6 Difficulty: Advanced
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Chinese-style classic side-dish that brings home-style flavor to your table
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This Chinese side-dish features Long grain rice, Stock [I used chicken stock.. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Congee – Rice Gruel

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1798.8

Description

This Chinese side-dish features Long grain rice, Stock [I used chicken stock.. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. S.C.] 2 tb Minced Chinese preserved -turnip 1 sl Ginger root, minced 1 Piece tangerine
  2. peel , soaked -to
  3. soften and minced Salt
  4. Garnish of: Chopped green onion Chopped coriander Slivered preserved ginger Sliced tea melon In all my years of eating and cooking Chinese food, I'd never tried Congee (rice gruel) before yesterday.
  5. It just seemed so *bland* that I thought it couldn't possibly be all that interesting.
  6. The recipe below gives a subtle but hearty "soup" which can be garnished in a virtually infinite number of ways according to personal taste.
  7. I found that I like just the basic stuff, unembellished the best.
  8. I substituted half a cup of long grain rice and half a cup of glutinous rice for the long grain rice and it worked very well.
  9. The preserved turnip seems to be used mostly for its salt content.
  10. I found it unnecessary to add any more salt to the congee.
  11. The tangerine peel gives a very subtle, nice hint of exotic perfume to the dish.
  12. The pot I made set up almost like a pea soup when it cooled.
  13. Good stuff!
  14. Ridiculously easy too Congee (Jook)
  15. Combine rice, stock, preserved turnip, ginger and tangerine
  16. peel in a large soup pot and bring to a
  17. boil .
  18. heat and
  19. simmer , uncovered approximately 1-1 1/2 hours or until the rice is thoroughly broken up.
  20. Stir occasionally to prevent soup from sticking and add boiling water if necessary.
  21. When done, soup should be thick and creamy.
  22. Add salt to taste and garnish with any or all of the suggested garnishes.
  23. Variations: Just before serving, add cooked chicken, pork, ham or beef.
  24. Or with rice add diced forest mushrooms, soaked to soften or dried shrimp.
  25. Castle, 101 Productions, San Francisco, 1975

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1798.8kcal
% Daily Value *
Total Fat 86.6g134%
Saturated Fat 23.8g119%
Cholesterol 640.8mg214%
Sodium 591.0mg25%
Total Carbohydrate 16.8g6%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 196.0g392%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, chicken, chinese, congee, grain, gruel, long, rice, side-dish, simmering, stock, stuffing, title, used
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