Bok Choy Congee
In the dead of winter, few things can warm us up from the inside out like congee can. It's savory, filling, and it's minimal in terms of both ingredients needed and effort exerted. Because no one wants to stand over the stove after a long day spent in the cold, but they do, of course, crave something warm, we've developed this deliciously rewarding recipe for a hearty congee elevated by the fresh taste of Local Roots bok choy and a few other flavor-building stars like sesame oil and ginger.
Serves 2
Ingredients
2 small to medium-sized Local Roots bok choy
1 green onion
Fresh ginger
1 cup short grain white rice
1 tsp. sesame oil
2 tsp. salt
½ tsp. white pepper
Directions
1. Prepare the vegetables. Wash the green onion and slice thinly. Peel and julienne the ginger into thin matchsticks. Thoroughly wash the bok choy, then remove the bottom root and discard. Slice the bok choy into narrow half moons.
2. In a medium pot, heat 1 tsp. sesame oil on medium and add in the sliced ginger and green onion. Sauté for two minutes until fragrant.
3. Add in 1 cup of short grain white rice, 8 cups of water, and sliced bok choy. Stir and bring the rice mixture to a boil, then turn the heat to a simmer.
4. Simmer for 45 minutes until the rice grains are soft and broken down. Stir occasionally to prevent rice from sticking to the bottom of the pot. Mix in the salt and white pepper. Taste for seasoning, adding more salt and white pepper to your preference.
5. Spoon into bowls and serve. We recommend eating this with a side of tea eggs and Chinese pickles.
This recipe was created by Local Roots recipe contributor Irena Huang
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