A more accurate name for this soup would be rice porridge. Traditionally, congee is cooked for several hours, until the rice kernels almost melt away, leaving the soup with the smooth texture similar to pudding. Here, the rice is cooked until the kernels are soft usually about a half an hour. The traditional Asian cooking sauces are used in this recipe, so I've called it congee, so people will know what to expect in terms of flavors. The soy sauce I use is Thai. It's less salty than most Chinese or Japanese soy sauces. If you use a different brand of soy sauce you may need to adjust the amount used.
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Step 1: Mise en place. Step 2: Add water and chicken stock to a pot over a medium high heat. Bring the liquid to a boil. Add the rice and stir, making sure the rice doesn't stick to the bottom. Step 3: Add the ginger, garlic, soy sauce, fish sauce, toasted sesame oil and carrots to the pot. Reduce the heat and cook at a slow gentil boil, stirring occasionally, until the rice kernels are soft, about 30 minutes. Add the frozen peas and cook for another few minutes. Step 4: Top each bowl with chopped green onions and serve. |
Ingredients:
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