Chinese Fish Congee

Congee, or rice porridge, is a popular dish in many Asian countries, particularly when you are feeling under the weather. This authentic Chinese congee uses white fish and just a few other simple ingredients.

Step: 1

Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes.

Step: 2

Combine fish, ginger, spring onion, chicken bouillon granules, and pepper in a bowl. Let marinate for 15 minutes.

Step: 3

Stir fish mixture into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Season with parsley and salt.

Per Serving: 320 calories; protein 12g; carbohydrates 59.6g; fat 2.7g; cholesterol 21.3mg; sodium 519.3mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.