Congee with bok choy

1. In a large, heavy-bottomed pot, mix togetehr the rice,1 litre stock and the ginger and bring up to a simmer. Cover and cook very gently indeed (a heat-diffuser mat is helpful), for at least 1 hour or maybe longer, stirring from time to time; the desired consistency should be that of porridge, and where the rice harmoniously marries with the stock as one; you may need more stock to get it just right. As ever, practice makes perfect. (You may also prefer to cook it in a very low oven, covered, but it must be finished on the stove top.)

2. Meanwhile, prepare the garnishes. Steam the bok choy until tender, then slice them. Gently fry the garlic in a little oil until pale golden and lightly crisp. Steep the shredded ginger in a little rice vinegar.

3. Once you are happy with the consistency of the rice, fish out the ginger slices and discard, then add the rice wine and stir in.

4. To finish the congee, ladle it into bowls, distribute the garnishes as you see fit, then trickle on a little of the soy and sesame and/or chilli oils

Posted By: pants on February 25th 2010 at 20:15:22

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