Thursday, August 30, 2007

Amaranth and Wolfberries Congee

It is just a bowl 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
° 1 slice ginger
° 1 tablespoon wolfberries (boxthorn berries), soaked
° 150g amaranth/Chinese spinach, finely chopped
° salt and pepper, to taste

1. Put the rice, ginger, 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. Re-boil the congee for few minutes prior to serving. Add in the spinach. 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 and serve hot.

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