Monday, November 1, 2010


I managed to burn my right thumb and index finger while making this.

Actually, I burnt them while trying to hard boil quail eggs (told you you'd hear from them again), so my hand isn't feeling too nice while I type this.

Congee is basically rice soup from what I can understand. I had accidentally made too much rice a day or two ago, and had a lot of mushrooms and such in the fridge, so I figured it might be a good time to try it out.

I put the rice back in the cooker and added what looks like way too much water. Then I turned it on. While that was happening, I sliced some more shiitake mushrooms, along with the enokidake mushrooms. I also sliced up some more tofu. I let it all cook until the rice was very fat and the soup thick.

After serving it up in bowls, I threw a handful of spinach into each bowl and let the residual heat cook it down. I added soy sauce at the table.

This is apparently something you eat when you've got a cold and the like (congee in general, not specifically my mushroom enhanced version).

Even with the soy sauce, this tasted way too bland. I think next time I'll lace my cooking water with some kind of stock (chicken or the like) and see how that does.

1 comment:

  1. Also known as jook in chinese restaurants. We used to make jook for breakfast at the institute, soaked the rice over night then cooked in rich stock with grated ginger, when rice done we added tofu, reconstituted shitakes sliced for a while, and then peas, thinly sliced green onions at the very end, and served with sliced nori bits on the side.