Congee With Vegetables And Fresh Herbs Recipes
CONGEE WITH VEGETABLES AND FRESH HERBS
In many parts of the world, breakfast is a savory affair. Throughout Asia, hearty congee is a favorite morning dish, eaten with condiments ranging from stir-fried pork to fried garlic. This version gets a citrus zing from lemongrass (shown below) and ginger. Normally made with white rice, the grain most widely available in Asia, congee can be made using any whole grain. Soaking the rice overnight cuts the cooking time in half.
Yield serves 6
Number Of Ingredients 14
Steps:
- Drain the rice and place it in a large pot with the sweet potato. Cut the lemongrass stalks in half horizontally and add them to the pot. Add the stock and 1 tablespoon salt and bring to a boil. Decrease the heat and simmer, covered, for 35 minutes.
- Remove the lid and increase the heat so the rice is bubbling. Remove the lemongrass and discard. Simmer, stirring frequently to prevent it from sticking, until the rice is tender and has the consistency of a thick porridge, about 15 minutes more. Add the ginger in the last 5 minutes of cooking.
- Heat a sauté pan over medium-high heat and add the olive oil. Add the bok choy and cook until tender and wilted, about 4 minutes. Season with salt and remove from the heat.
- To serve, put the bok choy, scallions, cilantro, and nuts into small bowls. Ladle the porridge into bowls and let diners garnish it with the vegetables, nuts, soy sauce, sesame oil, and red pepper flakes.
- We know that brown rice has more nutrients than white rice, but aside from health concerns, white rice is put through many stages of processing, all requiring fossil fuels and chemicals. First, the germ and bran are removed to extend the length of time the rice can be stored; then synthetic vitamins are added back in; and finally, the rice is polished with water, glucose, or the mineral talc, which is known to cause stomach cancer. The taste of brown rice can take some getting used to, but cooked with fragrant seasonings like the ones in the congee recipe, it can please even the pickiest of palates.
CHICKEN AND VEGETABLES CONGEE (CHOK)
This is totally and utterly comfort food for Asians. Posted this recipe for Skipper/Sy. It is a total self-creation that has become a staple in my family. We actually have craving for this. A total balanced meal, all in one. You can substitute the chicken with beef or pork. Still good. :) It can be served to toddlers cos it is very soft. Asian toddlers eat congee quite a bit.
Provided by KitchenManiac
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the chicken thighs up into two inch lengths.
- Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
- Leave the chicken to marinate in the fridge for about 30 min or longer.
- (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
- Let this boil on a low heat for about 1 hour.
- (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
- NOTE: The congee is boiled at low heat, so that the congee will be smooth.
- NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
- Pour in the carrots, and allow the congee to continue simmering.
- Take the chicken out of the fridge, and pour it into the congee.
- (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
- Allow this to cook for about 15 minutes.
- Add the broccoli into the pot.
- Allow the congee to cook until you are happy with the thickness of the congee.
- Bring the congee to a boil, while continuously stirring it.
- Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
- Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
- Ladle into bowls, and garnish.
- Enjoy a bowl of smooth yummy congee.
Nutrition Facts : Calories 474.7, Fat 19, SaturatedFat 5.1, Cholesterol 149.5, Sodium 556.1, Carbohydrate 50.4, Fiber 4, Sugar 3.4, Protein 25.2
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