Taro and Ginkgo Nut Congee

It is just a bowl of plain and simple congee which I love once in a while. I have omitted using seasoning, if this lacks the touch of sweetness or intensity, you might prefer to add a pinch of your favourite seasoning. Alternatively, you can use a bit more sesame oil or light soy sauce and pepper.

Preparation: 10 mins, Cooking time: 30 mins, plus 30 mins standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 15 ginkgo nuts, halved
° 60g taro, peeled and diced
° 20g beancurd sheet, washed and shredded
° 1.2 litres water
° 1 thin slice ginger (optional),
° salt, to taste
° light soy sauce, to taste
° sesame oil, to taste
° pepper, to taste
° a small handful fresh coriander leaves, for garnish

Method
1. Put the rice, taro, ginkgo nuts, beancurd sheet, ginger, mushrooms and water in a claypot or pot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Re-boil the congee for few minutes prior to serving. To thicken the congee, mix 1-2 tablespoons of glutinous rice flour with 4 tablespoons of water and stir into the congee, if desired. Season with salt, light soy sauce, sesame oil and pepper.
3. Ladle the congee into individual serving bowls, garnish with corianders leaves and serve hot.