![]() ![]() The longer the congee sits, the thicker it gets. Reheat: Simply reheat on the stove and you will need to add more water or stock to thin it out. Store: If you cook a big pot and have leftover, you can keep it in the refrigerator but try to finish it within 5 days. These need to be added the same time you start cooking the congee as they need time to cook until softened HOW TO STORE AND REHEAT LEFTOVER CONGEE MEATLESS PROTEIN: tempeh cubes, firm tofu cubesĪdd these frozen veggies after the porridge has thickenedįROZEN VEGETABLES (NO THAWING NECESSARY): edamame, frozen mixed vegetables, frozen corn, etcįRESH VEGETABLES: diced carrots, sweet potato pieces. RAW PROTEIN: ground pork, ground turkey, fish slices, small boneless chicken piecesĬOOKED PROTEIN: leftover shredded rotisserie chicken meat, century eggs, cooked salted duck/chicken eggs ![]() Here are some ideas:Īdd them after the congee has thickened. ![]() If we were having other less 'substantial' dishes, my grandmother would always have chok on hand 'to fill in the holes in our stomach'! My mum and my sis still cook it regularly.Rice congee can also be made into a complete meal instead of just a plain congee. "But most homey is my grandmother's and my mum's prawn and pork meatball chok, which was a regular dish when I was growing up. "One of my favorites is pei dan chok - century egg porridge," she says. Lim says that, like Ting, congee for her is also a comfort food. I've even made a bacon and egg congee before, just for fun, and honestly, it was pretty good! It never hurts to experiment and see what you like." "I love slicing up youtiao (a Chinese cruller) and adding that to my congee, too," Ting says. But common congee toppings include soy sauce, a touch of sesame oil and/or chili oil Lao Gan Ma chili crisp hot sauce cilantro scallions white pepper raw egg and crispy pork rinds. "I love making congee using my Instant Pot, but really all you need to make it at home is liquid, rice, a stove, a pot and some time," she says.Īs far as toppings go, you're limited only by what you like to eat, and Ting says to experiment with different possibilities. Ting also says you can speed up the process using an Instant Pot. "Some of those include abalone-laced juk from Korea, Indonesian bubur ayam, Filipino arroz caldo, Vietnamese cháo and Indian kanji, just to name a few." "So many different Asian cultures and cuisines have their own versions of congee," she explains. Cantonese ngaang6 sik6 Jyutping (please add an English translation of this example) meal food. ( Cantonese, figuratively) to receive to accept to absorb. ( Cantonese, mahjong) Short for (to win). Ting also wants to make it clear that congee isn't just a Chinese dish. When playing blind chess, a rook can capture knights, cannons, advisors, bishops or pawns. "And you also get to personalize it with whatever toppings you want to add to it." Chinese Red Date Congee Recipe - Chinese Food at BellaOnline. "The consistency of it varies and what's great is that when you cook it, you get to decide how thick or thin you want it to be by adjusting the ratio of liquid to rice," she says. This Chinese red date congee recipe is a thick, sweet rice porridge made with Chinese red. "To me, it's like the food equivalent of a warm, heated gravity blanket." Ting says she loves its simplicity it leaves you with infinite possibilities to make the dish your own. ![]() "It's so comforting," she says via email. Names for this dish are just as varied, including: jūk (Cantonese), zhōu (Mandarin), muay (Hokkien, Teochew), chok/ khao tom (Thai), cháo (Vietnamese), hsan pyok (Burmese), bâbâr (Khmer), bubur/kanji (Malay, Indonesian), lúgaw (Tagalog), and (o)kayu (Japanese) she says.ĭeanna Ting, an award-winning Chinese American journalist, says congee is comfort food. ![]()
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