Congee Soups and Stews Cooking
Congee Soups and Stews Cooking
Congee [KON-jee] - A gruel of boiled rice and water, which serves as a background for a host of other foods including fish, shrimp, chicken, peanuts, sesame seed and eggs. In China, where it's also known as jook or juk, congee is particularly popular for breakfast. In Thailand this dish is known as khao tom gung.
Top: Home: Cooking: Soups and Stews: Congee
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Beef and Lettuce Congee - Recipe by Food and Wine Magazine and top chefs.
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Sweet Potato Congee (China) - Uses honey, ginger, and cinnamon stick. From Mr Breakfast.
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Meals For You: Michael's Crockpot Congee - Made with barley, brown rice, quinoa, soy milk, and seasonings. Nutritional details provided.
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Congee (Jook) - Made with turnips, ginger root, and tangerine peel.
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Recipezaar: Congee - Find a variety of recipes with nutritional data.
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Congee - Presents two recipes for making this dish with photographs.
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Rice Congee Soup (Jook) - Calling for turkey, ginger, and soy sauce. From Cooking Light.
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Salmon Congee - Made with fillet, shrimp, vodka, and rice.
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Yacht Congee or Hong Kong Boat Congee - Calling for cuttlefish, jellyfish, garoupa fillet, and rice.
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Century Egg Congee (Pei Tan Chok) - Uses sugar, soy sauce, sesame oil, chicken stock and meat.
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Chicken Rice Congee - Versatile dish can be made for any meal and with leftover meat, beans, or vegetables. From Reader's Digest.
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Knowing Food - Chinese Rice Porridge - Also known as bai-zhou, it is a multi-purpose dish used as a baby food and for those recovering from illness.
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Wild Rice Congee - Made with broth, wine, salt, chili flakes, ginger, and garlic. Two to three servings.
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Congee (Rice Porridge) for Breakfast - Commentary on this food from the Orient and recipe for kao dtom moo.
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Congee with Bok Choy (Two Rice) - Contains soy, ginger, scallion oil, and salt. Four servings.
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Nutty Mushroom Congee - Serves four and combines peanuts, soy beans, rice, and soya mealcrumbs.
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Congee (Rice Porridge) - Medicinal soup easy to assimilate and also balances yin and yang. Serves two. By Rebecca Wood.
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