The congee is neither too watery nor too thick. She always seems to figure out a magical rice-to-water ratio whenever she makes it.Īfter cooking congee numerous times on my own, I figured out that I prefer a 1-to-9 rice to liquid ratio: 1 cup of jasmine rice to 9 cups liquid (can be water, broth, or a mixture of both). I would be lying if I told you that Mama Lin follows a specific congee recipe. Because I grew up on congee cooked with dried seafood, I tend to prefer congee with those flavors. In my basic congee recipe, I’m only using ginger, garlic, dried shrimp, dried scallops, and shiitake mushrooms for flavoring. There are many variations of congee in Chinese cuisine, such as 皮蛋瘦肉粥 (congee with century egg and lean pork) or 魚片粥 (congee with sliced fish). Whenever I was sick, Mama Lin would also make a simple congee for me because it is easy to digest. When I was young, Mama Lin often cooked congee for breakfast on the weekend, and we’d eat leftovers for lunch or dinner. You can serve congee at any time of the day. You’ll often see people cook the rice along with ingredients that impart umami flavor, such as dried seafood or pork bones. In Chinese cooking, congee (粥, pronounced jook in Cantonese or zhou1 in Mandarin) usually involves boiling jasmine rice with a lot of water over low heat. The word “congee” derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge. Congee is the ultimate comfort food in Asian cuisine.
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