![]() Serve hot with chopped peanuts, scallions, and a drizzle of vinegar and soy sauce on top. Here, a few delicious new takes on overcooked rice. Also known as jook, this traditional savory Chinese breakfast porridge involves poaching white fish in a flavor-packed stock with soft rice, roast pork, and pickled vegetables. In this wellness-obsessed, vegan, gluten-free age, it’s no wonder that the ancient dish is being positioned and embraced as an ultramodern health food. Part comfort food, part blank canvas, it’s gone beyond its traditional Cantonese Chinatown setting to approximate a cornstarch slurry in Mission Chinese Food’s Westlake Rice Porridge, and to turn a popular Vietnamese roasted-shellfish street food into Hanoi House’s clams and congee. In its most basic form, it’s white rice cooked in water or broth until the grains disintegrate, seasoned with everything from preserved eggs to pig’s blood. Its soothing properties are considered so powerful that congee is even served at funerals. What the food lacks in flavor, it makes up for being a filling ingredient. ![]() These almost clear noodles don't have much taste. It means 'white waterfall' in Japanese, a moniker given because the noodles look translucent and almost like cascading water when poured into a bowl. Some swear by it as a post-exercise pick-me-up others as a superb hangover cure. The other common name for the konjac noodle is shirataki noodle. Top each bowl with a tablespoon each of scallions, cilantro, and Momofuku Chili Crunch. Congee, also known as jook, or rice gruel, has long been the breakfast of billions in China - filling, cheap, energizing, and easily digestible, fit for infants and nonagenarians alike. Add salt and pepper to taste and portion immediately in four bowls. ![]()
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