Pair this creamy Congee with Snow Flower & the Secret Fan by Lisa See.
Ingredients:
6 cups water
4 cups chicken stock (substitute vegetable stock for a vegetarian version)
1 cup Jasmati rice
1/2 inch piece of fresh ginger
2 tsp. salt
Directions:
Serving Suggestions:
Congee can be enjoyed for breakfast as a version of porridge with traditional breakfast toppings or for dinner with savory toppings. Here are a few ideas for those toppings:
Breakfast: maple syrup, fresh berries, and poached or scrambled eggs.
Dinner: Cilantro, thin sliced spring onions, shredded pork or chicken, crushed peanuts, crispy won ton strips, and drizzled sesame oil or soy sauce
LBC served this with all of the above toppings so each member could try it in either breakfast or dinner style.
This recipe is wonderful to fix the night before and let cook in the crock pot overnight so you awake to a creamy-good bowl full for breakfast.
Ingredients:
6 cups water
4 cups chicken stock (substitute vegetable stock for a vegetarian version)
1 cup Jasmati rice
1/2 inch piece of fresh ginger
2 tsp. salt
Directions:
- Finely grate the fresh ginger.
- Place all ingredients in a slow cooker (crock pot).
- Gently stir to combine.
- Cook for 7 - 8 hours
Serving Suggestions:
Congee can be enjoyed for breakfast as a version of porridge with traditional breakfast toppings or for dinner with savory toppings. Here are a few ideas for those toppings:
Breakfast: maple syrup, fresh berries, and poached or scrambled eggs.
Dinner: Cilantro, thin sliced spring onions, shredded pork or chicken, crushed peanuts, crispy won ton strips, and drizzled sesame oil or soy sauce
LBC served this with all of the above toppings so each member could try it in either breakfast or dinner style.
This recipe is wonderful to fix the night before and let cook in the crock pot overnight so you awake to a creamy-good bowl full for breakfast.