Chinese Rice Congee
Yield
6 servingsPrep
5 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
long grain rice
|
|
| 3 | quarts |
stock
|
*
|
| 2 | tablespoons |
chinese preserved turnip
minced |
* |
| 1 | slice |
ginger root
minced |
*
|
| 1 | each |
tangerine peel
soaked to soften and minced |
* |
| 1 | x |
salt
to taste |
*
|
| Garnish | |||
| 1 | x |
scallions, spring or green onions
chopped |
*
|
| 1 | x |
coriander
chopped |
*
|
| 1 | x |
ginger
preserved slices |
*
|
| 1 | x |
tea melon
sliced |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
long grain rice
|
|
| 3 | quarts |
stock
|
*
|
| 3E+1 | ml |
chinese preserved turnip
minced |
* |
| 1 | slice |
ginger root
minced |
*
|
| 1 | each |
tangerine peel
soaked to soften and minced |
* |
| 1 | x |
salt
to taste |
*
|
| Garnish | |||
| 1 | x |
scallions, spring or green onions
chopped |
*
|
| 1 | x |
coriander
chopped |
*
|
| 1 | x |
ginger
preserved slices |
*
|
| 1 | x |
tea melon
sliced |
* |
Directions
Combine rice, stock, preserved turnip, ginger and tangerine peel in a large soup pot and bring to a boil.
Lower heat and simmer, uncovered for approximately 1 to 1½ hours or until the rice is thoroughly broken up.
Stir occasionally to prevent soup from sticking and add boiling water if necessary.
When done, soup should be thick and creamy.
Add salt to taste and garnish with any or all of the suggested garnishes.
VARIATIONS: Just before serving, add cooked chicken, pork, ham or beef.
Or with rice add diced forest mushrooms, soaked to soften or dried shrimp.
