Yield: 4 Servings
|½ cup||Long-grain white rice|
|¼ cup||Glutinous rice|
|8½ cup||Cold water|
|1 large||Bok choy, head separated into white stalks and leaves|
|1½ teaspoon||Salt, or more|
|2 teaspoons||Soy sauce, low sodium|
|1 pinch||White pepper|
|1 slice||Fresh ginger, to taste|
|1 teaspoon||Scallion 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 1½ 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 ¼-by-4-inch slices, and stalks into ¼-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.
>From the Earth: Chinese Cooking by Eileen Yin-Fei Lo (MacMillan). Reviewed by Press-Enterprise, 1996 Ap 10 Riverside. MC by phannema@....
Original recipe did not say how much oil: with 1 teaspoon, 1 serving has 118.f cals, 12 g fat (9⅘ % cff).
Recipe by: From the Earth: Chinese Cooking Posted to Digest eat-lf.v097.n096 by PATh <phannema@...> on Apr 10, 1997