Com Gung Tuong Food

COM GUNG TUONG

Steps:

• Place rice in a bowl, stir until water turns white and pour off water. Repeat twice, draining off all water.
• In a large saucepan over medium heat, stir-fry ginger and garlic in hot oil 3 minutes. Add rice and stir-fry 1 more minute.
• Add Asian Chicken Stock, turn up heat, bring to a boil, cover, reduce heat to medium-low and cook about 15 minutes until liquid is absorbed.
• Remove from heat and stir in cilantro. Cover and let stand 10 minutes.
• Fluff with a fork before serving.

WILD MUSHROOM BISQUE

Steps:

• In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
• Add flour and cook until tan and nutty smelling.
• Add chicken stock; simmer for 1 hour on low heat.
• If desired, reserve 1 scoop of mushrooms to garnish soup with.
• Puree soup in a blender and return to soup pot. An immersion blender can be used to puree the soup in the soup pot itself.
• Add cream, half and half and the remaining 3 tablespoons butter to finish.
• Add fresh salt and pepper to taste.
• Stir well and heat thoroughly.
• Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).