Congee
Difficulty
Medium đPreparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, large saucepan, cooking spoon, bowls for serving
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How-To Videos
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Nutrition per serving
Step 1/ 5
- 1 carrots
- 25 g smoked ham
- 5 g ginger
- ½ green onion
- cutting board
- knife
Cut carrot into bite-sized pieces and ham into cubes. Peel and thinly slice ginger. Slice green onion into rings.
Step 2/ 5
- 450 ml water
- 15 ml white wine
- ½ guinea fowl
- 2½ g rock sugar
- ž tbsp salt
- ½ tbsp pepper
- large saucepan
Add water, wine, carrots, ginger, guinea fowl cut into pieces, ham, rock sugar, salt, and pepper to a large saucepan. Bring to a boil, then reduce to medium heat and simmer for approx. 25 - 30 min.
Step 3/ 5
- cutting board
- knife
Remove guinea fowl from pan. Cut the meat into strips. Set aside.
Step 4/ 5
- 40 g rice (short grain)
- 35 g rice (sticky)
- cooking spoon
Skim the fat from the soup with a spoon and discard. Add rice to pan and bring to a boil. Reduce to medium heat and allow to simmer for approx. 15 - 20 min., stirring occasionally. Now, return the heat to high and add guinea fowl meat back to the pan. Stir well. As soon as the congee returns to a boil, remove the pan from the heat.
Step 5/ 5
- bowls for serving
Ladle congee into bowls for serving. Garnish with chopped green onion. Enjoy!
Enjoy your meal!
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