Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 14

This Chinese recipe is the first meal of the day for most of the planet’s population. If you generally have cereal and milk, you might find it a bit heavy. However, if you prefer your breakfast savoury, give it a go and see just why it’s so popular around the globe. I recommend cooking up a batch over the weekend ready to simply reheat on weekday mornings.

TO MAKE 3 PORTIONS YOU’LL NEED:

100g white long grain rice

400g Joubere (or 400ml homemade) vegetable or chicken stock

1 tablespoon chopped takuan (pickled daikon root)

3cm piece fresh ginger root, grated

1 heaped teaspoon dried organic mandarin peel, soaked in water

SPRINKLE ON TOP:

Chopped spring onion

Chopped fresh coriander

Chopped sushi ginger

Combine all of the congee ingredients in a saucepan and bring to the boil. Turn down the heat so that the mixture simmers slowly. Simmer for about an hour, checking now and then if you need to add more liquid. Cook the congee until it has the consistency of porridge or thick soup. Sprinkle over the topping to taste and tuck in.

For a nuttier consistency, use brown basmati rice instead of, or in combination with, the white rice. Use about 300g of Joubere (or 300ml of homemade) stock to 100g of brown rice. All liquid volumes are flexible depending on how gooey you like it.