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RAINBOW CONGEE

 

INGREDIENTS:

1 cup short grain rice

3 dried chinese mushrooms

1/2 cup snow peas,ends trimmed

2 chinese sausages

2 tbsp oil

1/4 red onionfinely diced

1 carrotcut into 1/2 inch dice

8-9 cups chicken stock

1/4 tsp salt

3 tsps light soy sauce

chicken stock–made of chicken necks,1 cup shaoxing rice wine,6 slices ginger,6 scallionends trimmed smashed 16 cups water..Bring everything to a boil. Reduce the heat and simmer gently for 3 hours,skimming the surface to remove any impurities. if the stock is too  weak reduce it further

SOAK the dried mushroom in hot water for 30 minutesthen drain
and squeeze out any excess water. Remove and discard the stems
and chop the caps into 1/4 inch dice.

Place the sausages on a plate in asteamer. Cover and steam
over simmering water in a wok for 10 minutesthen cut them into 1/4
inch pieces.

Heat a wok over medium heat, add the oil and heat until hot. Stir-fry the sausage
until it is brown and the fat has melted out of it. Remove and drain.
Pour out the oil,reserving 1 tbsp.

Reheat the reserved oil over high heat until very hot. Stir fry the red
onion until soft and transparent. Add the mushrooms and carrot
and stir fry for 1 minute,or until fragrant.

Put the mushroom mixture in a pot,braising  and stir in8 cups
of stock,salt,soy sauce,and rice. Bring to a boil,then reduce the heat
and simmer very gently,stirring occasionally,for about 2 hours,or until
it has a porridge-like texture and the rice is breaking up.If it is
too thick add the remaining stock and return to a boil.

Toss in  the sliced snow peas and sausage,cover and let stand for 5 minutes
before serving.

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