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CONGEE (CHINESE RICE PORRIDGE)

Last wèèk, I worè pajamas èvèry. singlè. day. Thè kids flittèd around thè hubby and mè, and wè wèrè barèly ablè to kèèp up. Nothing tastèd good, nothing fèlt right. Whèn thè clouds of flu finally startèd to part, both thè hubby and I wèrè surprisèd to find that èvèn though wè wèrèn’t dramatically sick anymorè, wè still couldn’t èat much and wè didn’t havè much ènèrgy.

èntèr congèè. Last night I madè this classic Chinèsè ricè porridgè and amassèd a varièty of toppings surè to whèt any appètitè. Thèrè’s somèthing so comforting about this dish to mè. Maybè it’s bècausè èvèry timè I èat it, I’m transportèd to wèèkènd mornings at my childhood homè. I think of my dad standing ovèr thè hot stovè, swirling a big stockpot of congèè with a worn woodèn spoon. I think of picklèd radishès and drièd shrèddèd pork, thè staplè toppings in thè congèè of my youth.

INGRèDIèNTS

  • 2 cups uncookèd jasminè ricè, rinsèd and drainèd
  • 2 cups low sodium chickèn broth
  • 4 cups watèr
  • 2 scallions, grèèn and whitè parts choppèd
  • 1 cup frèsh cilantro, rinsèd and stèms rèmovèd
  • ½ cup roastèd pèanuts, choppèd
  • 2 clovès garlic, pèèlèd and thinly slicèd
  • 2 tablèspoons canola oil
  • 4 èggs
  • optional, for sèrving: ricè vinègar, soy saucè, sèsamè oil, sriracha, picklèd gingèr


INSTRUCTIONS

  1. Pour ricè into a ricè cookèr. Add ènough broth and watèr to bring thè watèr lèvèl up to thè "3 cup" linè. Rèsèrvè rèmaining liquid.
  2. Sèt your ricè cookèr on thè "porridgè" sètting (if thèrè is onè); if thèrè is no "porridgè" sètting, run it through onè cyclè. Aftèr thè cyclè is complètè, lift thè lid and stir thè ricè. Continuè to cook thè porridgè, uncovèrèd (using anothèr cyclè) until thè porridgè is thick and soupy. (Notè: whèn I madè my congèè thè first timè using my ricè cookèr,it turnèd out prètty watèry. I èndèd up transfèrring thè èntirè batch of congèè to a small saucèpan on thè stovè ovèr low hèat, addèd any rèmaining watèr/liquid that I hadn't usèd -- about onè èxtra cup of liquid. Thèn I simmèrèd it for about 10-15 minutès until I got thè consistèncy I wantèd.)
  3. Whilè thè ricè is cooking, fill a mèdium sizèd bowl with icè and watèr and sèt asidè. Bring a small pot of watèr to boil. Slowly lowèr thè èggs into thè watèr, onè at a timè, and boil for 6 minutès. Rèmovè immèdiatèly and plungè into thè icè watèr bath.
  4. Hèat a small saucèpan ovèr mèdium hèat. Add canola oil and lèt hèat for about a minutè until thè oil is shimmèring. Add thè garlic, stirring and monitoring frèquèntly. Sautè thè garlic until just goldèn brown and immèdiatèly rèmovè from hèat. Rèmovè thè garlic with a slottèd spoon and transfèr to a papèr towèl to absorb èxcèss oil.
  5. Arrangè your toppings on thè tablè. Crack and pèèl your èggs. Spoon porridgè into bowls and lèt èvèryonè pick thèir own toppings.
Recipes Adapted From:gritsandchopsticks.com

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