Congee (Jook)

Ready in 1 hour

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Ingredients

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Salt
GARNISH
1 Piece tangerine peel
2 tb Chinese preserved; Minced
green onion; Chopped
coriander; Chopped
preserved ginger; Sliced
1 c Long grain rice
3 qt Vegetable stock
tea melon; Sliced
1 sl Ginger root; minced

Original recipe makes 1

Servings  

Preparation

Combine rice, stock, preserved turnip, ginger and tangerine peel in a large soup pot and bring to a boil. Lower heat and simmer, uncovered for approximately 1 to 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. From "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. Posted by Stephen Ceideburg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Calories Per Serving: 605 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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