- Exported from MasterCook
Congee with Bok Choy (two rice)
Recipe By : From the Earth: Chinese Cooking
4 Preparation Time :
Categories : Rice/Grains
Amount Measure Ingredient -- Preparation Method -- -- --
1/2 cup long-grain white rice
1/4 cup glutinous rice
8 1/2 cups cold water
--x-- 1 large bok choy -- head separated
-(into white stalks and leaves)
1 1/2 teaspoons salt -- or more
2 teaspoons soy sauce, low sodium
pinch white pepper
1 slice fresh ginger -- to taste
1 teaspoon scallion oil --
infused with green onions)
Place both kinds of rice in a large pot. Wash rice under water 3 times,
rubbing between hands then draining each time.
Return rice to pot, add water, cover and bring to boil. Leave lid open a
1 to 1 1/2 hours stirring
occasionally to prevent rice from sticking to bottom of pot. Cook until
rice thickens almost to consistency of porridge.
As rice is cooking, wash bok choy stalks and leaves. Cut leaves into 1/4-by-4-inch slices, and stalks into 1/4-inch pieces. About 7 minutes before rice is completely cooked, add bok choy stalks,
salt, soy sauce, pepper and ginger. Mix together thoroughly and bring
congee to boil, stirring constantly. Reduce heat, add bok choy leaves and 2 to 3 minutes longer. Turn off heat, then add scallion oil and 4 to 6 servings.
From the Earth: Chinese Cooking by Eileen Yin-Fei Lo (MacMillan). Reviewed
10 Riverside. MC by phannema
1 serving has
12 g fat (9.8 % cff).
- - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1074 0