 Rice Congee Soup: not just for breakfast anymore. Photo courtesy Turner Publishing Company.
January 2010 |
|
Healthy Soup Recipes
Page 3: Rice Congee Soup
This is Page 3 of a 7-page article. Click the black links below to view the other pages.
On The Menu:
Rice Congee Soup
Many Chinese start their day with a warm bowl of congee, but it is also a rich and satisfying dinner. The word congee (also known as “jook” in the region of Canton) comes from the Indian “kanji,” which refers to the water in which the rice has been boiled. Creamy, slightly salty and thick like porridge, it is comfort food with a capital “C.” Be sure to set out a variety of condiments for topping the soup exactly to your taste.
Recipe yields 6 servings. Calories per serving: 207.
Ingredients
- 5-½ cups water
- 4 cups low-sodium chicken broth
- 1 cup uncooked jasmine or long grain rice
- 1 teaspoon salt
- 1 1-inch piece peeled fresh ginger, cut into 4 slices
- 3 cups diced or shredded cooked chicken (e.g., from a purchased
rotisserie chicken)
- Optional garnishes: chopped green onions, chopped fresh cilantro leaves,
julienne-cut peeled fresh ginger, low-sodium soy sauce
Preparation
- Place the water, broth, rice, salt and ginger in a large pot set over medium-high heat. Bring to a boil. Continue boiling, uncovered, 15 minutes, stirring occasionally.
- Reduce heat to medium low, cover and cook for 40 minutes longer, until the soup has a creamy consistency, stirring occasionally. Remove from heat and keep warm.
- Discard ginger pieces. Stir the chicken into the soup. Serve garnished with the green onions, cilantro, julienne-cut ginger and soy sauce, if desired.
Continue To Page 4: Salmon Chowder
Go To Article Index Above
All rights reserved. All materials
|
