Congee

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
• ¾ 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!