Velvety Congee With Vegetable. Velvety Congee With Vegetable A VELVET CONGEE. GREAT AS BABY FOOD OR SOUP FOR VERY HOT SUMMER. Congee, a Chinese rice porridge, will make any cold winter's day warm and welcoming.
There are plenty of common vegetable based congees. In Taiwan sweet potato, taro root, and century egg is a popular combination. A well known veggie congee from Indonesia contains sweet potato, corn, water spinach, and local herbs. You can have Velvety Congee With Vegetable using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Velvety Congee With Vegetable
- Prepare 2 tbsp of wolfberry.
- You need 1 dash of black pepper.
- It’s 1 tbsp of marmite or oyster sauce or abalone sauce.
- It’s 1 cup of chinese brocoli or kailan or any vegetable.
- Prepare of garnish optional.
- It’s 1 of mix soy flavour seaseed (otona no furikake).
- It’s of congee 1:7.
- It’s 1 cup of rice.
- It’s 7 cup of water.
In Korea common additions to veggie congee are pine nuts, pumpkin, or kimchi. Break up any lumps if any. One of her favorite toppings for the congee is a condiment called chile crisp made with garlic, onions, chiles, and oil. Nosrat said she uses that as a topping almost every time she eats the porridge.
Velvety Congee With Vegetable instructions
- Bring water and rice to a boil then simmer till congee are soft.
- VEGETABLE AND CONGEE.
- put congee in pan with kailan bring it to a boil then lower heat let simmer for 2 minute stir gently.
- add abalone sauce or chicken stock and black pepper and wolfberry simmer for anther one minute.
- serve top garnish optional.
The congee was warm and pleasant with thick and dense rice grains cooked to a perfect consistency. Every spoonful was full of delicious ingredients like meat, chicken, and century egg along with other peripherals of spring onion, shallots and chopped preserved vegetables. Add all the ingredients (minus toppings) to a large pot. Place a lid on top and bring to a boil over high heat. A staple for breakfast and lunch in many Asian countries, and a mainstay at the dim sum hall, congee is rice and water (or broth) cooked down into a thick porridge.