How’s it going? What’s up?
I know, its been awhile.
During these times, aka. QUARANTINE 2020, aka. COVID 19, I just haven’t been in the mood to blog.
I wasn’t sure what people had in their home’s food wise…the stores are getting better here, but it seems like the meat counter is always empty, along with the baking aisle.
I just wanted to be mindful of what people’s resources are in general.
I know, I know. It may sound silly, because during this time people need fun, uplifting, DIY, crafty content.
IDK. I guess I just wasn’t feeling it, plain and simple.
I’m sorry if you’ve been waiting!
On IG the other day chronicled my pork congee dish from start to finish.
Basically, congee is a Chinese rice porridge made from leftover scraps around the house. I got a lot of requests for the recipe, and although I mentioned key ingredients on the gram, I thought it would be best to add it here for, well FOREVER.
Congee is the ultimate comfort food and you don’t need too much to achieve maximum flavor.
Usually I would make a broth from scratch using pork bones, but since I didn’t have it on hand, I took chicken broth and infused it with garlic, onions, ginger, sesame oil, soy sauce and black vinegar.
Depending on the type of congee you wanted to make, you could add anything. You could even just keep it plain.
For the congee itself, I took leftover wonton filling that I had frozen in my freezer and added it to 1 cup or rice.
You can top congee with, again, anything. I was going to top it with crispy fried mushrooms and bok choy, but instead I decided to cook them along with the dish to really build out umami and vegetal flavors.
Instead I topped it with a 6-minute egg that had a perfect, creamy, yolk.
Some other toppings you could do are a soy cured egg yolk, crispy garlic and shallots, green onions…the possibilities are endless.
I hope you all enjoy my version of congee.
Love you guys!