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Asian - Soup -  Congee Post by :RedSoxFan Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3077

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Asian - Soup - Congee

Turkey or chicken bones
1/2 cup uncooked long grain white rice, rinsed
6 cups water

Cook the bones, rice and water in a slow cooker on low for 4-6 hours, or brought to a boil and simmered on the stove in a covered pot for an hour and a half, stir occasionally to prevent sticking on the bottom. The consistency should be that of a thin porridge.

Shortly before serving, you can stir in cooked chicken or turkey, chopped dried Chinese mushrooms (soak in water to rehydrate), preserved egg, Chinese preserved daikon or bamboo, and/or garnish bowls of congee with sprouts, diced green onion, sliced ginger, diced tofu, chopped cilantro
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Asian - Soup -  Egg Drop Soup By Becky Asian - Soup - Egg Drop Soup By Becky

Asian - Soup -  Egg Drop Soup By Becky
5 cups water 1 tbsp. plus 2 tsp. instant chicken bouillon 1/2 tsp. salt 1/2 tsp. msg, optional 3 tbsp. cold water 1 tbsp. plus 1 1/2 tsp. cornstarch 1 egg, slightly beaten 2 scallions or green onions with tops, sliced diagonally Heat the 5 cups water, bouillon, salt and msg to boiling in a 2 quart pan. Mix the 3 tbs. cold water with the cornstarch, then gradually stir into the broth. Boil, stirring, 1 minute. Slowly pour egg into broth, constantly stirring with a fork to form shreds of egg. Remove from heat. Slowly stir once or twice. Garnish

Asian - Soup -  Chinese Chicken And Rice Porridge (congee) Asian - Soup - Chinese Chicken And Rice Porridge (congee)

Asian - Soup -  Chinese Chicken And Rice Porridge (congee)
3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver) 10 cups water 3 tablespoons Chinese rice wine or medium-dry sherry 3 (1/4-inch-thick) slices fresh ginger 3 scallions, halved crosswise and smashed with flat side of a heavy knife 1/2 teaspoon salt 1 cup long-grain rice Accomplishment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through.