Congee, a savoury rice porridge, is a staple enjoyed in many parts of Asia. This hearty meal is often cooked with minced meat or seafood and needs more time to prepare than regular cooked rice because of a higher liquid-to-rice ratio.
Chef’s note:
Cooked with our Timur Chilli Crisp Topping, this Congee recipe can be served with a wide range of sides. Preserves such as pickled cucumber, pickled turnip, pickled white gourd, fermented bean curd, dried bamboo shoot, salted clam, salted duck egg, meat floss and fried bean sticks, all make for delicious flavour combinations.
Ingredients:
- 2 tablespoons of Boombay’s Timur Chilli Crisp Topping
- ¼ cup of Sushi Rice or any short grain rice like Ambermohar
- 2 cups of Water or Stock
- Salt to taste
- 1 head of Bok Choy
- 1 Spring Onion
- 1 teaspoon Oil
Products Used:
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1
Prep
Wash the bok choy and spring onion and cut them in half lengthwise
2
Cook
- Put the rice and the water/stock in the saucepan and cook on low heat until the rice is creamy and cooked through
- Proceed to mash the grains with the back of the spoon
- Season the rice with salt and pepper
- In another pan, heat 1 teaspoon of oil and add bok choy and whites of spring onion
- Stir fry for 2 minutes till cooked
- Take a bowl and ladle in the congee before topping it with the bok choy and spring onion
- Drizzle on our Timur Chilli Crisp Topping and serve
3
Garnish
For a blast of more flavour add black and white sesame seeds or crispy fried garlic over your Congee