Tag Archives | Summer 2012 Recipes

Susie’s Game of Thrones Congee Recipe

(with much love to Janet and Dan)

  • 1 tablespoon sesame oil
  • 1 cup rice
  • Salt to taste
  • 8 cups chicken stock and water (I ran out of chicken stock; didn’t matter)

Heat the oil on medium-high heat in saucepan and stir in the rice and salt, until the rice is coated and translucent. Add stock/water and cook for 20 minutes on a low simmer. Turn off heat. Use an immersion blender in the saucepan, turning it on “high” to blend your rice porridge until it’s pudding-consistency.

Ladle into bowls and add condiments and garnishes. Garnish with any of the following, and hand yourself a big spoon:

  • Chinese pickles or any small-diced pickled vegetables you have around.
  • Pickled cabbage, not cucumbers, is preferable.
  • Nori, or any kind of seasoned seaweed
  • Salted peanuts
  • Pork threads, also called Pork Fu
  • 1000-Year-Old Egg (a preserved duck egg), diced. Yes, this is a must.
  • Scallions, diced
  • 2 hard-boiled regular eggs, crumbled
  • Cilantro
  • Soy sauce

I would also happily use: chopped-up cooked chicken; shellfish; carnitas; sliced ginger; any kind of veggies, lightly sauteed or raw; greens, raw or cooked; or bean curd skin. Anything that goes with rice is going to taste good.

*Editor’s note: Even … Read More

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