Congee
Difficulty: Medium
Time: 60 min. preparation time, 0 min. baking time
Nutrition: Calories ca 490 / Protein 56g / Carbohydr. 34g / Fat 21g
Ingredients (4 servings)
| 2 | carrots |
| 50 g | smoked ham (lean) |
| 1 stalk | green onion |
| 900 ml | water |
| 30 ml | white wine |
| 1 | guinea fowl (in pieces) |
| 5 g | rock sugar (white) |
| 1.5 tbsp | salt |
| 1 tbsp | pepper (sichuan) |
| 80 g | rice (short grain) |
| 70 g | rice (sticky) |
Utensils
large saucepan, cooking spoon, bowls for serving, cutting board, knife
Wine Tip
Pinot Gris
A light, young Pinot Gris, with its creamy body, complements poultry wonderfully and is an excellent choice when enjoying the congee for lunch or dinner.
Step 1
Cut carrot into bite-sized pieces and ham into cubes. Slice green onion into rings.
cutting board, knife
2 carrots / 50 g smoked ham / 1 stalk green onion
Step 2
Add water, wine, carrots, guinea fowl, ham, rock sugar, salt, and pepper to a large saucepan. Bring to a boil, then reduce to medium heat and simmer for approx. 25 – 30 min.
large saucepan
900 ml water / 30 ml white wine / 1 guinea fowl / 5 g rock sugar / 1.5 tbsp salt / 1 tbsp pepper
Step 3
Remove guinea fowl from pan. Cut the meat into strips. Set aside.
cutting board, knife
Step 4
Skim the fat from the soup with a spoon and discard. Add rice to pan and bring to a boil. Reduce to medium heat and allow to simmer for approx. 15 – 20 min., stirring occasionally. Now, return the heat to high and add guinea fowl meat back to the pan. Stir well. As soon as the congee returns to a boil, remove the pan from the heat.
cooking spoon
80 g rice (short grain) / 70 g rice (sticky)
Step 5
Ladle congee into bowls for serving. Garnish with chopped green onion. Enjoy!
bowls for serving