Rice Congee With Olives

Recipe Ingredients

1 cup	160g / 5.6oz	Long-grain rice
12 cups	2844ml	Water
1/2 teaspoon	2.5ml	Msg - optional
1 lb	454g / 16oz	Chicken bones or pork neck bones
		(or a bit of each)
1/2		Roll preserved Chinese turnip - chopped and rinsed
1		Fresh ginger root
1 cup	237ml	Chinese dried olives - (lam see)
2		Eggs - beaten - (optional)
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	White wine vinegar
1		Freshly-ground white pepper - or to taste
2		Green onions - chopped for garnish

Recipe Instructions

Put the rice in a 6-quart heavy-lidded saucepan and add the water, optional MSG, bones, preserved turnips and ginger.

Bring to a boil and turn down to a low simmer, covered.

Stir often and cook for 2 hours or more until the mixture is thick and fairly smooth. During the last couple of minutes of cooking, add the olives.

Remove the bones and ginger slice.

Pour the beaten egg over the top of the soup in a thin stream and count to 10. Gently stir in the eggs, thus forming "egg flowers."

Mix the sesame oil, vinegar and white pepper together and add to the pot. Garnish with the green onions. This recipe serves 8 to 10.

Variations: You can add almost any kind of cooked meat or fish to this. Try any of the following:

Abalone -- canned, drained and sliced thin

Pork -- chopped, and dried oysters, soaked for 2 hours, drained and chopped a bit; add to the pot during the last 15 minutes of cooking.

Chicken -- cooked, chopped

Chinese roast duck -- chopped into bite-size pieces.

Seafood -- shrimp, scallops, etc. added during the last 10 or 15 minutes of cooking.

Source:
Jeff Smith

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.