JOOK- RICE CONGEE SOUP
About a month before Win and I were married, we went to visit Shanghai China. For breakfast on the plane, I got a bowl of congee. I loved it! Which is kind of funny that I loved the congee on the plane, because who loves plane food? When I got home I searched for a traditional recipe and I found this. It is rich, flavorful and warm. I like to make home-made pork stock, but if you do not have time you can use store bought chicken stock. This can be made the day before and re-heated.
INGREDIENTS
8 cups pork stock
1 cup rice
pork bones
20 dried mushrooms
1 inch ginger
scallions
1 cup rice
pork bones
20 dried mushrooms
1 inch ginger
scallions
DIRECTIONS
Pork stock- Boil 1 pound of pork bones, dried mushrooms and ginger in a pot of water until meat falls off bones and stock is flavorful, about an hour and a half. Season with salt to taste.
Cook 1 cup rice in 8 cups pork stock for about 1 hour. (If you are using chicken stock, grate in half the amount of ginger and add softened dried mushrooms). The rice will break up and turn the stock thick. Serve in bowls garnished with sautéed mushrooms, green onion and any leftover pork you have from making the stock.
Cook 1 cup rice in 8 cups pork stock for about 1 hour. (If you are using chicken stock, grate in half the amount of ginger and add softened dried mushrooms). The rice will break up and turn the stock thick. Serve in bowls garnished with sautéed mushrooms, green onion and any leftover pork you have from making the stock.
