1/26/2024 0 Comments Chef favorite recipes![]() (500 g) raw protein of your choice, such as boneless, skinless chicken thighs, cut into slices 1/4 inch (6 mm) thick or 3/4-inch (2-cm) dice 2 1/2 to 3 quarts (2.5 to 3 l) stock of your choice.1/2 cup (3 1/2 oz./105 g) uncooked short-grain or long-grain white rice, such as sushi rice or jasmine rice.1 small yellow onion, cut into 1/4-inch (6-mm) dice.If you want to make the dish vegetarian, in addition to using mushroom or vegetable stock, substitute the chicken with shiitake or other mushrooms, smoked tofu, zucchini, peas or butternut squash. Note: I like making congee with boneless, skinless chicken thighs, but you can use almost any protein you like, including peeled, deveined shrimp ground beef, turkey or chicken or white fish fillets, such as flounder or halibut. Choose the toppings according to your personal preference, but the garnishes are what make congee interesting! My suggestion is to use at least three or four toppings.) It’s a simple, humble dish made of cooked rice and stock that can feed a big family on a budget. It’s the chicken noodle soup of Chinese culture, and I like to make it on cold evenings or when I’m feeling nostalgic for home. My mom would start my mornings before school with this cozy bowl of savory rice porridge. Based in the Bay Area, her style combines Californian cooking with Asian flavors. Chef Melissa King is perhaps best-known as the winner of Bravo’s Top Chef All Stars: Los Angeles Season 17, but she also (blows on knuckles) boasts the most challenge wins of any competitor in the history of Top Chef.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |