Congee

INGREDIENTS

for the porridge:
1 cup jasmine or arborio rice
2 cups stock (of choice)
2 cups of water
1 cup cabbage, chopped
I stalk lemongrass
2 kaffir lime leaves
2 tablespoons ginger, mine is usually thickly chopped
2 things of bok choy
any other types of greens or root vegetable that floats your boat
3 green onion chopped
1 tablespoon roasted sesame oil
white pepper, much as you want
salt, much as you want

stir-fried top things
½ onion julienned
shiitake mushrooms
1 count oil

METHOD

Boil one cup of rice in three cups of water.
In a separate pot, heat up the stock and water. Once it is briskly boiling, add the cabbage, ginger, lemongrass, kaffir lime leaves, salt, pepper and sesame oil. Stir and smell.
Add the already boiled rice. Turn the heat to medium low and cook cook cook until the rice break down and it looks like a porridge rather rice floating around in water.
Adjust the consistency according to preference by either reducing further or adding water.

In a skillet, put one count of oil on high heat.
When it seems sufficiently heated, throw in the onions. Fry for a minute.
Add the mushrooms and white pepper. Stir for two minutes and turn the stove off

INFO & TIPS

Add any other greens or root vegetables that you would like. Meat can also be added.

Find this recipe, and many others on our website, www.TheSamosawallah.com
This recipe can be found at: www.thesamosawallah.com/congee/

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