Recipe Tip: Congee - Falstaff
Top Recipe for 2 Persons by Severin Corti. All ingredients and tips for getting it right. Congee is served as a breakfast dish in many Asian countries, but the combination of rice, flavourful stock, ginger and sesame makes a restorative dish for any time of day, and is particularly welcome in the colder months. Serve it with your choice of toppings – the soft-boiled egg is a must!
- 1 ½ lunsalted chicken stock
- 125 gjasmine rice
- 7 cmpiece root ginger, thickly sliced
- 3 tablespoonShaoxing rice wine (or dry sherry)
- young pak choi, halved
- 2 tablespoonvegetable oil
- clove(s)garlic, thinly sliced
- spring onions, thinly sliced
- chopped green chillies, to taste
- 2 tablespoonfinely chopped root ginger
- 2soft-boiled eggs (5 minutes)
- sesame oil, to serve
- naturally brewed soy sauce, to serve
Step 1In a large pan, bring the chicken stock, rice and ginger slices to the boil. Turn down the heat, cover and simmer on the lowest heat for at least an hour until the consistency resembles a liquid porridge.
Step 2Keep stirring from time to time and add more stock or water if the consistency thickens too much. Finally, season with the Shaoxing rice wine.
Step 3Meanwhile, steam the pak choi until tender to the bite (or blanch in salted water).
Step 4Heat the oil in a small pan, add the sliced garlic and cook, stirring, until golden brown. Remove and drain on paper towels.
Step 5Ladle the soup into two deep bowls, top with the fried garlic, pak choi, spring onions, chillies and the chopped ginger. Halve the eggs and place on top.
Step 6Season with a little sesame oil and soy sauce to taste and serve piping hot.
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