congee!

みんなの投稿 (5)

: 麻紀子

香港で食べたお粥は鶏のスープなどで長時間ことこと煮込むらしいのですが、これは白粥なので少し違います。日本は白粥が基本。
トッピングにネギ、牛しぐれ煮、松の実、クコの実、レバーのチャイニーズソーセージ、生姜。
チャイニーズソーセージは１分茹でた後細切れにしてフライパンでカリカリに炒めました。香りが立って美味しいです。お粥にとても良く合う。

: rick chan

Hi Makiko,very nice,love the combination of toppings too!Congee sometimes make good substitute to rice,especially when you don't feel like having heavy meal!
It's really not necessary to spend too long cooking,and for homemade congee,no need to use chicken soup too(may be just for the restaurants that want to make their congee extra tasty),just simply use 1 part rice and 8 parts water,add some oil and salt,and boil it over high heat for around 75 mins or so.We sometime add yuba and ginkgo nut too.
So are you eating liver Chinese sausage too?I am glad I could persuade you to try!
Normally we don't simmer them in water,we steam them instead.

: 麻紀子から rick chan へ

Good morning Rick!
I love lever chinese sauage! I think they are more aromatic than another one. I see, I don't need simmer then in water, thanks.
I usualy eat congee when I'm sick, but it's nice for right meal.
1 part rice and 8 parts water!😱
I used only 4 parts water, I'll retry soon!
Yuba and gincko nut are very japanese taste, I'm interested.

: rick chan

Hi Makiko!
Let me give you more details if you want to try this.This needs to boil with quite high heat all the time,for 75mins(depends on how you like),so the rice will open up beautifully,also no need to put on lid,but cover for 10 mins after turning off heat.Remember to stir around at the end of cooking,it's easily burnt at the bottom!The yuba(we use dried one,reconstituted) and ginkgo nuts are put in right from the beginning,and they will melt into the congee,really fluffy and delicious!
This recipe is Cantonese using a mix of Chinese long and short type rice,so it might be different result using the Japanese rice,so please adjust!