This is a bowl of simple and light congee. Red dates can be added, if desired.
Preparation: 10 mins, Cooking time: 30 mins, plus 30 mins standing time
Ingredients (serves 2)
° 100g rice, washed and drained
° 1.2 litres water
° 2 slices ginger
° 200g-300g winter melon (weight after peeling), cut into 1cm cubes
° 1-1½ tablespoons wolfberries (boxthorn berries), soaked
° 1 slice (25g) vegetarian ham, chopped or diced
° 1 tablespoon freshly chopped coriander or spring onion
° salt and pepper to taste
° sesame oil to taste
1. Put the rice, ginger, winter melon, wolfberries 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.
3. Add in the vegetarian ham and simmer for 10-15 minutes. 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 and pepper.
4. Ladle the congee into individual serving bowls, garnish with coriander or spring onion and serve hot.