Soups Recipes - Congee with Chinese Sausage
Recipe
Ingredients
-
115g/4oz/generous
1/2 cup
long-grain rice
-
25g/1
oz/3 tbsp glutinous rice
-
1.2 liters/2 pints/5
cups water
-
about 2.5ml/1/2 tsp salt
-
5ml/1 tsp sesame
oil
-
thin slice
of fresh root ginger,
peeled and bruised
-
2 Chinese sausages
-
1 egg, lightly beaten (optional)
-
2.5ml/1/2 tsp light
soy sauce
-
roasted peanuts, chopped, and thin shreds
of spring onion (scallion), to garnish
Serves 2-3
Method:
-
Wash both rices thoroughly Drain and place in a
large pan. Add the water; bring to the boil and
immediately reduce to the lowest heat, using a heat
diffuser if you have one.
-
Cook gently
for 1 1/4-1 1/2 hours, stirring from time to time. If the congee
thickens too much, stir in a little boiling water.
It should have the consistency of creamy pouring
porridge.
-
About 15 minutes before serving, add salt
to taste and the sesame oil, together with the piece
of ginger.
-
Steam the Chinese sausages for about 10 minutes,
then slice and stir into the congee. Cook for 5
minutes.
-
Just before serving, remove the ginger and stir in
the lightly beaten egg, if using.
-
Serve hot,
garnished with the peanuts and spring onions and
topped with a drizzle of soy sauce.
Note:
Congee
-
soft rice
-
is
comfort food. Gentle on the stomach, it is
frequently eaten for breakfast or served to
convalescents. Throughout the East, people will
frequently have just a cup of tea on rising;
later they
will
settle down
to a bowl of congee.
Variation:
If you prefer; use
roast duck instead of Chinese sausages.
Congee is also popular with tea
eggs.
Asian Soups Recipes - Congee
with Chinese Sausage Recipe
