Wednesday, May 23, 2007

Vegetarian “Chicken” Congee

I don’t know how to name this, a little headache. How to name this dish that resembles the taste of the chicken congee. I love this casual dish – “chicken” congee, it is just delicious. Again, I like to use shredded cardoncello mushroom to substitute chicken strips that is usually used in chicken congee.

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

Ingredients (serves 2)
° 100g rice, washed and drained
° 1.2 litres water
° salt, to taste
° light soy sauce, to taste
° sesame oil, to taste
° pepper, to taste
° a small handful fresh coriander leaves, for garnish
° 150g-200g cardoncello mushroom/king oyster mushroom, shredded
° 25g ginger, peeled and finely shredded
° 2 tablespoons sesame oil
° ½ teaspoon salt, or to taste

1. Put the rice 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. Meanwhile, prepare shredded “chicken”. Place the cardoncello mushrooms and ginger in a heatproof serving plate. Drizzle 2 tablespoons sesame oil and salt over the mushroom and steam for 10 minutes. Set aside.
4. Re-boil the congee for 10 minutes prior to serving. Mix with steamed mushrooms. Season with salt, light soy sauce, sesame oil and pepper.
5. Ladle the congee into individual serving bowls, garnish with corianders leaves and serve hot.


Anonymous said...

hihi crystal, i tot it will be great if there is pic attached to the recipe! sometimes juz can't imagine how it will turn up to be at the end of the result....cheers, SF (vss forum)

a veg*n @ Blog*Spot said...

Hi SF,
You are right, having a picture helps to visualise better :)

I need to learn how to capture good picture and how to present before i can do that.

After getting all the recipes done, i going spend time on that, re-visit and take photo of it.

Thanks again :)

Fresh from the Source said...

Thank you, thank you, thank you, thank you. I've been looking for a recipe for this for ages. I'm making it tomorrow. Did I say, "thanks?"

a veg*n @ Blog*Spot said...

Hi Fresh from the Source,

Thank you and i hope you would like it. Have a beautiful weekend.

Cheers :)

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