Diced baked Asian-style tofu, optional Toasted sesame oil, for garnish
Pickled ginger slices, for garnish
Instructions
To make Broth- Combine ginger, green onions, shiitake mushrooms, garlic, mirin, and 10 to 12 cups water in large pot, and bring to a boil. Season with pepper, reduce heat to medium-low, and simmer 30 minutes. Strain Broth, and discard all solids except shiitake mushrooms. (You should have 81/2 cups broth.) Thinly slice shiitake mushrooms,and set aside.
To make Congee- Place rice and Broth in large pot, and bring to a boil. Reduce heat to low, and simmer, covered, 11/2 to 2 hours, or until rice is very soft and porridge-like. Remove from heat, and let stand 10 minutes to thicken.
To serve- Spoon Congee into serving bowls. Let each person season Congee with green onions, soy sauce, diced baked tofu, sesame oil, and pickled ginger slices as desired.
Originally Submitted
4/9/2010
0 Out of 5 from
0 reviews
You can add this Ginger Congee recipe to your own private DesktopCookbook.
