RICE CONGEE
I first ate this delicious soup for breakfast one morning in Hong Kong. At the time I thought that having rice for breakfast was unusual. Later when I had learned more about the food I found that In China rice is a part of virtually every meal. The term for rice means food. When the Chinese greet they say, "Chi fan le mei you?," literally meaning, "Have you eaten rice yet today?" Rice Congee is made by cooking rice until it breaks down making a thick liquid. This soup is usually served at breakfast. The flavor can be different every time depending on the meat added to the soup.
Provided by J. White Harris @JWhiteH
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- Put the rice, chicken stock, MSG (optional), and ginger in a pressure cooker. Close lid, bring up to pressure, and cook for 15 to 20 minutes. OR--Put into a 6 quart saucepan, bring to a boil, lower to a simmer, cover, and cook 2 hours or more until the mixture is thick and fairly smooth.
- While the rice is cooking put the eggs in a small bowl and beat them. In another bowl mix the sesame oil, vinegar, and white pepper together.
- When the rice is finished cooking and the pressure has been released pour the beaten eggs over the top of the soup in a thin stream. Gently stir in the eggs to form egg flowers.
- Add the oil, vinegar, pepper mixture to the pot. Garnish with chopped green onion.
- Optional. You can add most any kind of cooked meat or seafood to this. What you use will give this soup a distinctive flavor. Using a different meat next time will give it a different flavor.
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