Tuesday, 17 March 2009
I love congee boiled from scratch but that usually takes at least one hour to cook. Sometime I just want some really quick. This is a super quick version. Great to use up some left over rice lurking in the fridge.
This recipe will make 2 big noodle soup bowls.
Boil 3 cups of chicken or pork stock (homemade or from stock granules), add in 1 ½ cup of cooked rice and simmer for about 12 minutes then add in about 150g tiny pork meat balls simmer for another few minutes. You can add seasonings to the the mince before making into balls with dash of soy, a bit of cornflour, pinch of pepper and dash of sesame oil. When the meat balls are cooked, add in big handful of chopped coriander with spring onion, flavoured the rice soup with enough light soy to taste, good dash of sesame oil, lot of freshly ground pepper. Ready to ladle into large soup bowls and sprinkling of deep fried shallots and Tianjin preserved vegetable or close up look
Better than any instant ramen or quick noodles!