Congee with Bok Choy (two rice)

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

1996 Ap

10 Riverside. MC by phannema

1 teaspoon,

1 serving has

118.f cals,

12 g fat (9.8 % cff).

- - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1074 0