![]() I also doubled the pork (and the marinade), but otherwise followed the recipe. I don’t know why this is so good, but it is. I would consider adding more pork next time. There are only two of us who are going to eat it so we are looking forward to having it around for a couple of more days. We made it the long way without freezing the rice. The freezing of the rice makes it quite simple, and I agree with the other reviewers. Congee is very much a blank palate, and these ingredients go incredibly well together. This is a fantastic recipe, and super easy. I cooked it the long way, with about 3/4 chicken stock and chicken bone broth, and 1/4 water. I also added garlic to the marinade and used 8oz of pork and about 10 oz shitake and oyster mushrooms, and cooked them in half sesame oil, and half toasted sesame oil. Ground pork didn't sound too great to me, so I got a cheap pork tenderloin and sliced it thin. I don't usually alter recipes the first time making them, but in this case, it made sense. Go back and try it the way it was supposed to be made. To Anonymous who changed the recipe and then said it was a miss. It is also equally delicious with beef or extra-firm, crumbled, crispy tofu. When I'm pressed for time I just cook everything in one go and it is not the same. The key is to cook the various ingredients separately, as the recipe instructs. If I don't have it every week, there is a congee-shaped hole in my heart. I have made it every week (sometimes multiple times) since I discovered it. It is so comforting, nourishing, and flavorful. In the spring, dress a bowl up with green garlic oil and in the fall, Turkey Congee With Crispy Shiitake Mushrooms is a great way to use up the leftover turkey from your Thanksgiving meal.Įditor’s note: This recipe was originally published on January 19, 2020.ĭo not underestimate the simplicity of this recipe. ![]() But keep in mind, it’s not meant to be overwhelmingly flavorful but rather delicate, nourishing, and easy to digest, so be gentle but creative with your variations. You can replace that water with stock for another layer of flavor and experiment with the toppings congee is infinitely adaptable. If you don't have jasmine, reach for a short- or medium-grain white rice (like sushi rice), knowing you may have to adjust the cooking time and the amount of water. Since the heart of the dish is the rice, take care in choosing your grains. The frozen rice breaks down quickly, cutting your cooking time in half. So Betty Liu came up with a clever trick for this congee recipe: Rinse the rice and freeze it overnight. Cooked on a stovetop in water or broth until the rice breaks down and turns the liquid into a thick, creamy porridge, congee can take hours to prepare. Congee, a quintessential comfort food with many regional variations across China, is an ideal dish if you’re feeling under the weather or want to prepare a one-pot meal with leftovers that will never disappoint.
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