Congee for Thee, coming in a theater near you!

[SusanL]

I have 23 pages of Congee that were graciously sent to me from a wonderful woman last year. Downloading them now and will post the best recipes later today. (I am most interested in the crockpot overnight ones!!)

[kwormann]

I see another morning person lurking about......

Kim

ps..TIA for the recipes!

[SusanL]

Kim, sorry I missed you! I have many others, one has pumpkin! Am giving it a try in the slow cooker today! Enjoy!!

Congee or Jook
Ingredients:
1 c Long grain rice
3 qt Stock [I used chicken stock.
S.C.]
2 tb Minced Chinese preserved
turnip
1 sl Ginger root, minced
1 Piece tangerine peel, soaked
to soften and minced
Salt
Garnish of:
Chopped green onion
Chopped coriander
Slivered preserved ginger
Sliced tea melon

------------------------------------------------------------------------------
--
Instructions:
In all my years of eating and cooking Chinese food, I'd never tried Congee
(rice gruel) before yesterday.
It just seemed so *bland* that I thought it couldn't possibly be all that
interesting.
I was WRONG! The recipe below gives a subtle but hearty "soup" which can be
garnished in a virtually infinite number of ways according to personal taste.
I found that I like just the basic stuff, unembellished the best.
I substituted half a cup of long grain rice and half a cup of glutinous rice
for the long grain rice and it worked very well.
The preserved turnip seems to be used mostly for its salt content.
I found it unnecessary to add any more salt to the congee.
The tangerine peel gives a very subtle, nice hint of exotic perfume to the
dish.
The pot I made set up almost like a pea soup when it cooled.
Good stuff! Ridiculously easy too.
.
.
Congee (Jook) Combine rice, stock, preserved turnip, ginger and tangerine
peel in a large soup pot and bring to a boil.
Lower heat and simmer, uncovered approximately 1-1 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.
Variations: Just before serving, add cooked chicken, pork, ham or beef.
Or with rice add diced forest mushrooms, soaked to soften or dried shrimp.

Congee
Recipe By : Joanne Hush, Classic Chinese Cooking, pg 155
Serving Size : 6 Preparation Time :1:45
Categories : Cereals/Grains Chinese Dishes
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup short-grain rice
8 cups cold water

Combine the rice and water in a large saucepan with a tight-fitting lid.
Bring to a boil, cover, and reduce heat to simmer. Cook for 1 1/2 hours.
Serve hot

Congee with Vegetables
Recipe By : Joanne Hush, Classic Chinese Cooking, pg 155
Serving Size : 6 Preparation Time :0:30
Categories : Cereals/Grains Chinese Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
1 recipe Congee
1/2 pound spinach
1 egg
1 tablespoon ginger -- finely shredded
1 scallion -- thinly sliced
1 medium tomato -- coarsely chopped
salt and pepper -- to taste

Prepare congee following the basic recipe. Meanwhile, wash the spinach,
trim any tough stems, and pat dry. Lightly beat the egg. When the congee
is cooked, stir in the egg, ginger, scallion, spinach, and tomato.

Cook just until the spinach is wilted and the tomato is heated through,
about 3 minutes. Season to taste with salt and pepper. Serve
immediately
Congee with Bok Choy (two rice)

1/2 cup long-grain white rice
1/4 cup glutinous rice
8 1/2 cups cold water
1 large bok choy -- head separated-(into white stalks and leaves)
1 1/2 teaspoons salt -- or more
2 teaspoons soy sauce, low sodium
pinch white pepper
1 slice fresh ginger -- to taste
1 teaspoonscallion oil -- (peanut oil
infused with green onions)

Place both kinds of rice in a large pot. Wash rice under water 3 times,
rubbing between hands then draining each time.

Return rice to pot, add water, cover and bring to boil. Leave lid open a
crack. Reduce heat tomedium-low and cook for 1 to 1 1/2 hours stirring
occasionally to prevent rice from sticking to bottom of pot. Cook until
rice thickens almost to consistency of porridge.

As rice is cooking, wash bok choy stalks and leaves. Cut leaves into
1/4-by-4-inch slices, and stalks into 1/4-inch pieces.

About 7 minutes before rice is completely cooked, add bok choy stalks,
salt, soy sauce, pepper and ginger. Mix together thoroughly and bring
congee to boil, stirring constantly. Reduce heat, add bok choy leaves and
cook for 2 to 3 minutes longer. Turn off heat, then add scallion oil and
stir well into mixture. Serve hot. 4 to 6 servings.