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Simple Ginger Congee

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High winds in Melbourne during the springtime herald the onset of hay fever season. My eyes itch, my sinuses throb and I sneeze, repeatedly. Desperately in need of nurturing, I start thinking about soup, chicken soup.

I made my perfect roast chicken, charcoal roasted in my kettle BBQ last week. The skin was crisp, the breast moist and tender. This is my death row dish!

The remainder of the cold roast chicken was added to risotto primavera. With the chicken bones and juices that had collected on the carving dish I made a small pot of stock, scented with cassia bark, Szechuan peppercorns and star anise. There was just enough to make two generous bowls of congee.

While the rice was simmering in the stock with the ginger, I collected Vietnamese mint and garlic chives from the herb garden and chopped them with some coriander (cilantro) leaves to scatter over the congee. Soft boiled farm fresh eggs completed the dish.

A cross between savoury rice porridge and thick chicken soup, a bowl of congee leaves me feeling as if I’ve just had a big warm nourishing internal hug.

I feel better already!

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1 litre of homemade unseasoned chicken stock
3 cups cooked basmati or jasmine rice
25g fresh ginger roughly chopped
2 soft boiled eggs
2 tablespoons dried shrimps
1 tablespoon fish sauce
1 tablespoon tamari
Coriander, garlic chives, Vietnamese mint
Extra tamari to taste.

Put the stock, ginger and rice into a large saucepan and quickly bring to the boil. Cook over a high simmer, stirring frequently until the congee begins to thicken, about 5 minutes. Turn off the heat, cover and rest for 10 minutes. Taste then season with fish sauce and tamari.
Ladle into serving bowls then top each serve with an egg, a tablespoon of dried shrimp, a generous scattering of herbs and a drizzle of tamari.

Roughly adapted from the Australian Gourmet Traveller, September 2013

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

14 comments on “Simple Ginger Congee

  1. Pingback: Steamed Barramundi with ginger and spring onion sauce | Please Pass the Recipe

  2. dedy oktavianus pardede
    November 12, 2013

    I just made laksa with vietnamese mint and i guess i’m lovin it….
    i love this kind of spice congee, i thonk i’m gonna use my oats within this recipe…

    Like

    • ladyredspecs
      November 12, 2013

      Viet mint has a knack of making a dish sing, I bet your laksa was delicious!

      Like

  3. ChgoJohn
    November 6, 2013

    This really is a bowl of comfort. It looks delicious. That’s one good thing about our Winters. Most plant-based allergies disappear for a few months. I’ll have to remember your congee prescription when they return. 🙂

    Like

    • ladyredspecs
      November 6, 2013

      Yes spring bring lots of warmth and colour, but sadly also allergies. Chicken soup seems to fix everything for me!

      Like

  4. Fae's Twist & Tango
    November 6, 2013

    This sounds like an international fusion/melting pot congee. Definitely, ginger is the starring role. I never made congee (it seeems, I haven’t made many things… I bought Arborio though!) and I think I should. 😀 )))

    Like

    • ladyredspecs
      November 6, 2013

      Thanks Fae it’s a delicious, nutritious and comforting brew! Looking forward to your adventures with the arborio!

      Like

  5. ohlidia
    November 6, 2013

    And I would feel better too with a dish like this one! It looks wonderful Sandra. I’ve never had congee, and now I definitely must give this a go!

    Like

  6. Darya
    November 5, 2013

    I love congee during the cold months! Your ginger version sounds delicious!

    Like

  7. marymtf
    November 5, 2013

    Never had this dish, but it does sound comforting. I must ask, though, about the chicken stock. I’ve made it in the distant past using chicken carcases not totally stripped of their meat (and not cooked) and veggies. Am I the only one?

    Like

    • ladyredspecs
      November 5, 2013

      I still make chicken stock regularly to have on hand in the freezer, nothing commercial can match it for flavour. 😎

      Like

  8. Leah
    November 5, 2013

    Yum! this looks delicious. I loved my basic chicken congee when I made it recovering from having my wisdom teeth out but your recipe takes it to a whole other level! Amazing photo’s too. x

    Like

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This entry was posted on November 5, 2013 by in Breakfast and Brunch, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Soup and tagged , , , , , .
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