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LOCATION: Recipes >> Rice >> Congee 04

Print this Recipe    Congee 04

Congee (Jook)
Yield: 12 servings

1 c long grain rice
3 qt stock
2 tb minced Chinese preserved turnip
1 slice ginger root, minced
1 piece tangerine peel, soaked to soften and minced
Salt

chopped green onion
chopped coriander
sliced preserved ginger
sliced tea melon

Combine rice, stock, preserved turnip, ginger and tangerine peel
in a large soup pot and bring to a boil. Lower heat and simmer,
uncovered for approximately 1 to 1 1/2 hours or until the rice is
thoroughly broken up. Stir occasionally to prevent soup from sticking
and add boiling water if necessary. When done, soup should be
thick and creamy. Add salt to taste and garnish with any or all of
the suggested garnishes.

VARIATION: Just before serving, add diced forest mushrooms, soaked
to soften.

Other condiments which you can use: Szechwan chile paste, Sesame
oil, White Pepper, chopped peanuts, Deep Fried Devils (Yao Ja Guai,
which are small fried bread sticks).

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