---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CONGEE - RICE GRUEL
  Categories: Chinese, Rice
       Yield: 6 servings
  
       1 c  Long grain rice
       3 qt Stock [I used chicken stock.
            -S.C.]
       2 tb Minced Chinese preserved
            -turnip
       1 sl Ginger root, minced
       1    Piece tangerine peel, soaked
            -to soften and minced
            Salt
            Garnish of:
            Chopped green onion
            Chopped coriander
            Slivered preserved ginger
            Sliced tea melon
  
   In all my years of eating and cooking Chinese food,
   I'd never tried Congee (rice gruel) before yesterday.
   It just seemed so *bland* that I thought it couldn't
   possibly be all that interesting. I was WRONG! The
   recipe below gives a subtle but hearty “soup” which
   can be garnished in a virtually infinite number of
   ways according to personal taste. I found that I like
   just the basic stuff, unembellished the best. I
   substituted half a cup of long grain rice and half a
   cup of glutinous rice for the long grain rice and it
   worked very well. The preserved turnip seems to be
   used mostly for its salt content. I found it
   unnecessary to add any more salt to the congee. The
   tangerine peel gives a very subtle, nice hint of
   exotic perfume to the dish. The pot I made set up
   almost like a pea soup when it cooled. Good stuff!
   Ridiculously easy too...
   
   Congee (Jook)
   
   Combine rice, stock, preserved turnip, ginger and
   tangerine peel in a large soup pot and bring to a
   boil. Lower heat and simmer, uncovered approximately
   1-1 1/2 hours or until the rice is thoroughly broken
   up. Stir occasionally to prevent soup from sticking
   and add boiling water if necessary. When done, soup
   should be thick and creamy. Add salt to taste and
   garnish with any or all of the suggested garnishes.
   
   Variations: Just before serving, add cooked chicken,
   pork, ham or beef. Or with rice add diced forest
   mushrooms, soaked to soften or dried shrimp.
   
   From “The Regional Cooking of China” by Margaret Gin
   and Alfred E. Castle, 101 Productions, San Francisco,
   1975.
  
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