Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Soup - Congee
Famous Authors (View All Authors)
Asian - Soup -  Congee Post by :RedSoxFan Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3077

Click below to download : Asian - Soup - Congee (Format : PDF)

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
If you like this book please share to your friends :
NEXT BOOKS

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
PREVIOUS BOOKS

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.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT