Ingredients with Measurements:
- 1 cup glutinous rice
- 1/2 cup brown rice
- 1/2 cup black rice
- 1/4 cup barley
- 1/4 cup mung beans
- 1/4 cup dried lotus seeds
- 1/4 cup dried goji berries
- 1/4 cup dried shiitake mushrooms
- 8 cups water or chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the glutinous rice, brown rice, black rice, barley, and mung beans in a fine-mesh strainer under cold running water until the water runs clear.
2. Soak the lotus seeds, goji berries, and shiitake mushrooms in separate bowls of hot water for 30 minutes.
3. Drain the lotus seeds, goji berries, and shiitake mushrooms and set aside.
4. In a large pot, heat the vegetable oil over medium heat.
5. Add the minced ginger and garlic and sauté for 1-2 minutes until fragrant.
6. Add the soaked rice, barley, and mung beans to the pot and stir to coat with the ginger and garlic.
7. Add the water or chicken broth to the pot and bring to a boil.
8. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
9. Add the drained lotus seeds, goji berries, and shiitake mushrooms to the pot and continue to simmer for another 30 minutes.
10. Season the congee with salt and white pepper.
11. Ladle the congee into bowls and garnish with chopped scallions and cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 3g
Carbohydrates: 50g
Protein: 6g
Fiber: 5g
Substitutions for ingredients:
- Instead of glutinous rice, use regular white rice.
- Instead of brown rice, use wild rice.
- Instead of black rice, use red rice.
- Instead of barley, use quinoa.
- Instead of mung beans, use lentils.
- Instead of dried lotus seeds, use dried chestnuts.
- Instead of dried goji berries, use dried cranberries.
- Instead of dried shiitake mushrooms, use fresh shiitake mushrooms.
Variations:
- Add diced chicken or pork for a meatier version.
- Add diced carrots, celery, and onion for a vegetable version.
- Add a beaten egg and stir until cooked for an egg drop version.
Tips and Tricks:
- Rinse the rice and beans well to remove excess starch.
- Soak the lotus seeds, goji berries, and shiitake mushrooms to soften them before adding to the congee.
- Stir the congee occasionally to prevent it from sticking to the bottom of the pot.
Storage Instructions:
Refrigerate leftover congee in an airtight container for up to 3 days.
Reheating Instructions:
Reheat leftover congee in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the congee in individual bowls and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
- Steamed bok choy or Chinese broccoli
- Fried or boiled dumplings
- Chinese tea
Suggested Side Dishes:
- Steamed bok choy or Chinese broccoli
- Fried or boiled dumplings
Troubleshooting Advice:
- If the congee is too thick, add more water or chicken broth until desired consistency is reached.
- If the congee is too thin, simmer for a longer period of time until it thickens.
Food Safety Advice:
- Rinse all ingredients well before using.
- Cook the congee to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Eight treasure congee is a traditional Chinese dish that dates back to the Tang Dynasty (618-907 AD). It is made with a variety of grains, beans, and nuts, and is often served during special occasions such as weddings and festivals.
Flavor Profiles:
Savory, nutty, and slightly sweet
Serving Suggestions:
Serve the congee hot as a main dish or as a side dish with other Chinese dishes.
Related Categories
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Region: Chinese
Taste: Savory, Umami, Nutty, Sweet, Aromatic, Creamy, Comforting