VEGAN CONGEE RECIPE (JOOK)
This vegan congee (jook) recipe uses few ingredients and is easy to make. The recipe includes stovetop and Instant Pot cooking directions.
Provided by Lisa Lin
Categories Rice
Time 1h25m
Number Of Ingredients 15
Steps:
- Rinse the rice once and drain the rice.
- Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl.
- Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 41.7 g, Protein 3.6 g, Fat 0.1 g, Sodium 780 mg, Fiber 1.7 g, Sugar 3.2 g
LEMONGRASS-SCENTED CONGEE
Congee is a rice porrige that is a staple dish in many Asian households. Eaten as a satisfying breakfast, lunch or dinner, congee is a great way to stretch a small amount of food and may be flavored in a dozen different ways.
Provided by Chef mariajane
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Use the dull side of a heavy knife to press down on lemongrass and cerush slightly.
- Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4L Dutch oven.
- Place over high heat and bring to a boil, stirring occasionally. Cover and reduce heat to low; let simmer for 1 1/2 hours or until the consistency of porridge.
- Stir often during last 1/2 hour of cooking to prevent sticking.
- Discard lemongrass pieces and lime leaf. The congee will continue to thicken as it stands, so adjust consistency by adding extra hot water if necessary.
- Tolp with preferred garnishes and serve warm. Reheats well. (add a little hot water as needed to adjust the consistency).
- VARIATIONS: For savoury shrimp congee: stir in 2 cups cooked, diced shrimp and onion and top with sliced green onion and chopped peanuts.
- For a sweet coconut congee: Stir in 1 cup toasted, sweetened shredded coconut, 2 tablespoons honey and top with thinly sliced mangoes.
Nutrition Facts : Calories 141.6, Fat 0.2, SaturatedFat 0.1, Sodium 590.5, Carbohydrate 28.4, Fiber 0.5, Sugar 0.1, Protein 2.5
CONGEE WITH VEGETABLES AND FRESH HERBS
In many parts of the world, breakfast is a savory affair. Throughout Asia, hearty congee is a favorite morning dish, eaten with condiments ranging from stir-fried pork to fried garlic. This version gets a citrus zing from lemongrass (shown below) and ginger. Normally made with white rice, the grain most widely available in Asia, congee can be made using any whole grain. Soaking the rice overnight cuts the cooking time in half.
Yield serves 6
Number Of Ingredients 14
Steps:
- Drain the rice and place it in a large pot with the sweet potato. Cut the lemongrass stalks in half horizontally and add them to the pot. Add the stock and 1 tablespoon salt and bring to a boil. Decrease the heat and simmer, covered, for 35 minutes.
- Remove the lid and increase the heat so the rice is bubbling. Remove the lemongrass and discard. Simmer, stirring frequently to prevent it from sticking, until the rice is tender and has the consistency of a thick porridge, about 15 minutes more. Add the ginger in the last 5 minutes of cooking.
- Heat a sauté pan over medium-high heat and add the olive oil. Add the bok choy and cook until tender and wilted, about 4 minutes. Season with salt and remove from the heat.
- To serve, put the bok choy, scallions, cilantro, and nuts into small bowls. Ladle the porridge into bowls and let diners garnish it with the vegetables, nuts, soy sauce, sesame oil, and red pepper flakes.
- We know that brown rice has more nutrients than white rice, but aside from health concerns, white rice is put through many stages of processing, all requiring fossil fuels and chemicals. First, the germ and bran are removed to extend the length of time the rice can be stored; then synthetic vitamins are added back in; and finally, the rice is polished with water, glucose, or the mineral talc, which is known to cause stomach cancer. The taste of brown rice can take some getting used to, but cooked with fragrant seasonings like the ones in the congee recipe, it can please even the pickiest of palates.
CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER
This is a trip down memory lane for me. The aromas coming from the oven take me straight back to Mrs. Ayyer's kitchen. It is an easy-to-make family-style dish. Any left over will make a marvelous salad. Use the stewing liquid as a dressing.
Provided by Food Network
Categories main-dish
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
- 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
- 3. Preheat the oven to 300 degrees F.
- 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
- 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
- Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
- Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel
CONGEE WITH SOY EGGS
This savoury, Asian version of our much loved porridge contains rice and meaty chicken stock to flavour the broth, and makes a wonderful breakfast or comforting dinner
Provided by Dan Doherty
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.
- In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they'll be bobbing around.
- Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn't look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.
- When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.
- Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.
Nutrition Facts : Calories 557 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 4.1 milligram of sodium
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