Congee is a heart-warming rice dish, it is often used as a staple food which is served with a selection of side dishes; it’s simple to cook and easily digested. This Crisp Tofu & Leek Salad is a prime example. Congee is popular in Asian countries and it’s early history is in China – it is said the earliest record of Congee is in the Book of Zhou, a record of the Zhou Dynasty, their reign in China lasted longer than any other dynasty.
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DF, GF, VEG, V
- 250g/9oz shiitake mushrooms, sliced
- 110g/4oz glutinous rice
- 225g/8oz white long grain rice
- 30g/1oz ginger, finely chopped
- 30g/1oz garlic, finely chopped
- 30g/1oz leeks, thinly sliced
- 1 tsp. salt
- 1 tbsp/15ml vegetable or peanut oil
- 2 litres/2 quarts vegetable stock
1. Wash mixture of glutinous rice and long grain under cold running water.
2. Heat oil in a stockpot.
3. Sauté ginger and garlic for a minute over high heat.
4. Add in chopped leeks and mushrooms. Continue sautéing for another minute.
5. Add in rice and stir well inside the pot to coat evenly with the oil.
6. Pour stock into the pot. Bring to a boil while stirring continuously.
7. Turn heat down to a simmer and cook for 20-25 minutes.
8. Adjust salt to taste.
9. Serve with an optional drizzle of sesame oil.