THOUSAND YEAR OLD EGG CONGEE RECIPES
CANTONESE-STYLE FISH AND THOUSAND-YEAR EGG CONGEE RECIPE ...
This congee will warm your body, heart, and soul on a cold winter's day!
Provided by Mary
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 1 hours 40 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine water, chicken broth, and rice in a pot; bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs.
- Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot; cook until tender, about 5 minutes. Stir salt in gently.
- Ladle congee into serving bowls; garnish with green onion.
Nutrition Facts : Calories 252.4 calories, CarbohydrateContent 39.1 g, CholesterolContent 128.3 mg, FatContent 3.8 g, FiberContent 0.7 g, ProteinContent 12.5 g, SaturatedFatContent 1 g, SodiumContent 1013.8 mg, SugarContent 0.6 g
RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR ...
I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!)
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 6 1 cup, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
- Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
- Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
- Add the sesame oil and ground white pepper.
- Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
- Enjoy!
Nutrition Facts : Calories 256, FatContent 5.5, SaturatedFatContent 1.3, CholesterolContent 105.8, SodiumContent 1197.6, CarbohydrateContent 39.7, FiberContent 1.7, SugarContent 1, ProteinContent 10.2
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RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR ...
I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!)
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 256 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 256 per serving
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