Congee (Jook)

Recipe Ingredients

1 cup	160g / 5.6oz	Long grain rice
3		Stock
2 tablespoons	30ml	Minced Chinese preserved - turnip
1		Ginger root - minced
1		Tangerine peel - soaked to soften and
		Salt
		Garnish
		Chopped green onion
		Chopped coriander
		Sliced preserved ginger
		Sliced tea melon

Recipe Instructions

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 1 1/2 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.

From "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.

Source:
Jeff Smith

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.