Congee With Napa Cabbage
Ingredients
- 1/2 cup white rice ⓘ
- 1/4 cup glutinous rice ⓘ
- 8 1/2 cups cold water ⓘ
- 1 large head Tientsin bok choy (Napa cabbage), stalks cut into 1/4-inch dice, leaves cut into large pieces ⓘ
- 2 teaspoons soy sauce ⓘ
- 1 1/2 to 2 teaspoons kosher salt, plus more to taste Pinch of white pepper ⓘ
- 1 slice fresh ginger, 1/2 inch thick
- 1/2 cup peanut oil ⓘ
- 3 scallions, cut into 3-inch pieces, white portions lightly smashed ⓘ
Instructions
- To make the congee, place both kinds of rice in a large pot.
- Wash the rice 3 times under water, rubbing between your hands.
- Drain.
- Return the rice to the pot, add the 8 1/2 cups water, cover and bring to a boil.
- Leave the lid open a crack.
- Reduce the heat to medium-low and cook for 1 to 1 1/2 hours, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
- Cook until the rice thickens almost to the consistency of porridge.
- Meanwhile, to make the scallion oil, heat a wok or heavy skillet over medium heat.
- Add the oil, then the scallions.
- Cook until the scallions turn brown, about 3 minutes.
- Strain through a fine sieve.
- Let cool to room temperature.
- About 7 minutes before the rice is completely cooked, add the bok choy stalks, soy sauce, salt, white pepper and ginger.
- Mix together thoroughly and bring the congee to a boil, stirring constantly.
- Reduce the heat, add the bok choy leaves and cook for 2 to 3 minutes longer.
- Turn off the heat, remove the ginger and add 2 to 3 tablespoons of the scallion oil, stirring it well into the mixture.
- Serve hot.
Nutrition & Diet Analysis (per serving)
443
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).