However, I saw it as a good chance to try my hand at making congee, the chinese equivalent of Chicken Noodle Soup. It's supposed to have restorative properties and can be eaten plain, or highly seasoned and with a variety of meats.
I chose to make a plain version and add some freshly boiled egg.
It's super easy to make although it does take a while, so not as easy as cracking open can of campbells.
1 cup of rice was cooked in 2 cups of chicken stock and 2 cups of water. Start cooking on a high heat until the water starts boiling, then turn it down to low. Apparently the longer it cooks the better, it allows the rice to break down more. Mine cooked for about 2 hours.
You can make it as thick or as runny as you like. If it's getting too dry for you, just add some boiling water.
Here is a shot of my final product.
It was delicious! It's a good job I like it, that one cup of rice made about 8 cups of congee.... I had best go search the internet to see if congee freezes well!
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