Congee With Napa Cabbage
- Total Time
- About 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup white rice
- ¼cup glutinous rice
- 8½cups cold water
- 1large head Tientsin bok choy (Napa cabbage), stalks cut into ¼-inch dice, leaves cut into large pieces
- 2teaspoons soy sauce
- 1½ to 2teaspoons kosher salt, plus more to taste Pinch of white pepper
- 1slice fresh ginger, ½ inch thick
- ½cup peanut oil
- 3scallions, cut into 3-inch pieces, white portions lightly smashed
The Congee
The Scallion Oil
Nutritional analysis per serving (6 servings)
260 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the congee, place both kinds of rice in a large pot. Wash the rice 3 times under water, rubbing between your hands. Drain.
- Step 2
Return the rice to the pot, add the 8½ cups water, cover and bring to a boil. Leave the lid open a crack. Reduce the heat to medium-low and cook for 1 to 1½ hours, stirring occasionally to prevent the rice from sticking to the bottom of the pot. Cook until the rice thickens almost to the consistency of porridge.
- Step 3
Meanwhile, to make the scallion oil, heat a wok or heavy skillet over medium heat. Add the oil, then the scallions. Cook until the scallions turn brown, about 3 minutes. Strain through a fine sieve. Let cool to room temperature.
- Step 4
About 7 minutes before the rice is completely cooked, add the bok choy stalks, soy sauce, salt, white pepper and ginger. Mix together thoroughly and bring the congee to a boil, stirring constantly. Reduce the heat, add the bok choy leaves and cook for 2 to 3 minutes longer. Turn off the heat, remove the ginger and add 2 to 3 tablespoons of the scallion oil, stirring it well into the mixture. Serve hot.
Private Notes
Comments
I thought that Napa Cabbage was the long leafy type, not bok choy. I wonder if there's a good primer as to all the different types of cabbage and how to use them.
A nice visual guide to the different types can be found at https://www.google.com/amp/s/www.thekitchn.com/a-visual-guide-to-10-varieties-of-asian-greens-98840?amp=1 I think either Napa or Bok Choy would be delicious, if not strictly traditional.
I have now made this with both and it turned out delicious. Also, I have made it using the congee setting of my rice machine, putting the thicker cabbage pieces in to start and the leafier pieces at the end, which worked nicely.
A nice visual guide to the different types can be found at https://www.google.com/amp/s/www.thekitchn.com/a-visual-guide-to-10-varieties-of-asian-greens-98840?amp=1 I think either Napa or Bok Choy would be delicious, if not strictly traditional.
I thought that Napa Cabbage was the long leafy type, not bok choy. I wonder if there's a good primer as to all the different types of cabbage and how to use them.
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