Nothing beats the blues like a big bowl of homemade congee. This savory rice porridge is cooked on low heat for hours to give it just the right consistency. I remember eating the congee Mum made for us when we were little and I've loved this Chinese dish ever since. I like to fill the bottom of a big bowl with lots of thinly sliced iceberg lettuce, followed by big ladles of congee with shreds of dried scallop. I then top with condiments like sliced shiitake mushrooms, century egg, spring onions, preserved Chinese radish and finally drizzle with soy sauce and sesame oil. With all the ingredients mixed through this makes for a very satisfying meal. Chinese style comfort food!
No comments:
Post a Comment