Moosewood: Savory Congee

[Guest guest]

I first had congee on the airplane enroute to Taiwan and Hong Kong.

It's the sauce and toppings that gives it flavor and character. I

wasn't sure about some of the toppings served on China Airlines, but

this sauce sounds delicious.

 

Ellen

 

* Exported from MasterCook Mac *

 

Savory Congee

 

Recipe By : Moosewood Restaurant New Classics, page 40

Serving Size : 8 Preparation Time :0:00

Categories : Breakfast and Brunch * checked

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Congee:

1 1/2 cups long-grain white rice

1 1/4 teaspoons salt

10 cups water or vegetable stock

---

Savory Sauce:

2 teaspoons peanut oil

6 garlic cloves -- minced or pressed

1 1/2 cups scallions -- thinly sliced

1/2 cup soy sauce

3 tablespoons mirin

1/2 cup minced fresh cilantro

1/4 teaspoon ground black pepper -- or to taste

---

1 cup dry-roasted -- unsalted peanuts,

whole or crushed

 

Serves 8 to 10

Preparation time: 15 minutes

Cooking time: 35 to 40 minutes

Standing time: 50 to 60 minutes

 

Place the rice in a sieve and rinse well with cool water. Combine the

rice, salt, and the water or stock in a large pot, cover, and bring

to a boil-about 15 minutes. Once it boils, partially uncover to

prevent boiling over, lower the heat to medium-low, and cook for 20

to 25 minutes. Remove from the heat, cover, and let stand for 50 to

60 minutes, until thickened to a chewy porridge.

 

When the congee is almost ready, make the savory sauce. Heat the oil

in a saucepan on medium-high heat. Stir in and saute the garlic and

scallions for 4 minutes, until the garlic is golden. Add the soy

sauce and mirin and continue to cook another for 2 minutes. Mix in

the cilantro and pepper; then spoon the sauce onto the congee. Top

with roasted peanuts.

 

Variations: Other good savory additions to congee include: 1)

Chinese chile paste with garlic, 2) fried shallots, 3) sauteed grated

daikon topped with white vinegar, sugar, and dark sesame oil, and 4)

sliced shiitake mushrooms sauteed with garlic and fresh ginger root

or simply added to our Savory Sauce.

 

PER 5-OUNCE SERVING: 205 CALORIES, 6.6 G PROTEIN, 7.7 G FAT, 28.6 G

CARBOHYDRATES, 1.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 942.9

MG SODIUM, 2.1 G TOTAL DIETARY FIBER

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 156 Calories; 1g Fat (8%

calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol;

1367mg Sodium

Food Exchanges: 2 Starch/Bread; 1 Vegetable

 

 

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