Ginger Congee with Gai LanMake on Fresco
OK, so officially this is a breakfast. Yep. You heard me. Served around the world (and more specifically throughout Asia) as breakfast, I prefer it for dinner. But knock yourself out. CHEAP doesn’t begin to describe it. Delicious, whichever end of the day you indulge.
If you have never tried it (at hotels throughout Asia it is standard breakfast buffet fare) then now is the time to get all organised. The sky is the limit when it comes to adding in flavours. You will be whipping out the chopsticks in no time!
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- 120g Grams long grain white rice
- 1.5 L liquid stock of choice
- 2 Teaspoons white pepper
- 5 cm ginger, sliced
- 1 Bunch Chinese broccoli (Gai Lan) chopped
- Pork or prawn dumplings (premade, optional)
- 5 eggs, hard boiled
- Roasted salted peanuts
- Dried shrimp
- Dried shallots
- Fresh bean shoots
- Toasted tofu cubes
- Soy sauce or kecap manis
- Shredded chicken or pork
- Fresh coriander leaves
- Fried chilli flakes
- You can steam the dumplings over the rice, in the Varoma for as long as needed. Frozen dumplings will clearly need longer.
Place rice into Thermomix bowl and mill 10 sec/speed 6.
Add stock, pepper and ginger into Thermomix bowl and cook 60 min/90°C/Reverse/speed 2/MC off.
Place Gai Lan and dumplings into Varoma dish and set into position.
Cook 30 min/Varoma/Reverse/speed 3.
Serve ladled into big bowls topped with accompaniments of choice.
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