Full Online Books
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
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Chicken - Congee
Famous Authors (View All Authors)
Soups - Chicken -  Congee Post by :Poker_Star Category :Learning Kitchen Author :Unknown Date :March 2012 Read :511

Click below to download : Soups - Chicken - Congee (Format : PDF)

Soups - Chicken - 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 :

Soups - Chicken -  Country Chicken Minestrone Soups - Chicken - Country Chicken Minestrone

Soups - Chicken -  Country Chicken Minestrone
6 cups water 1 cup celery -- sliced 2 medium carrots -- sliced 1 medium onion -- cut in eighths 1 frying chicken (3 to 4 -lb.) -- cut up 1 tablespoon dried basil leaves 1 tablespoon finely chopped fresh garlic 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 bay leaf 1 cup dry elbow macaroni -- uncooked 1 cup zucchini -- sliced 1 can red kidney beans (15.5 oz.) -- rinsed and drained 1 teaspoon dried basil leaves 1 tablespoon chopped fresh parsley Combine first 10 ingredients in Dutch oven. Cover; cook over medium heat until chicken is fork-tender (45

Soups - Chicken -  Chinese Chicken And Rice Porridge (congee) Soups - Chicken - Chinese Chicken And Rice Porridge (congee)

Soups - Chicken -  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.