Congee (Jook)

Course : Chinese
Serves: 1
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1 cup long grain rice
3 quarts stock
2 tablespoons minced Chinese preserved -- turnip
1 slice ginger root -- minced
1 piece tangerine peel -- soaked to soften and salt
1 medium chopped green onion
1 bunch chopped coriander
1 piece sliced preserved ginger
1 medium sliced tea melon

Preparation / Directions:

Combine rice, stock, preserved turnip, ginger and tangerine peel in a large soup pot and bring to a boil. Lower heat and simmer, uncovered for approximately 1 to 1 1/2 hours or until the rice is thoroughly broken up. Stir occasionally to prevent soup from sticking and add boiling water if necessary. When done, soup should be thick and creamy. Add salt to taste and garnish with any or all of the suggested garnishes. VARIATIONS: Just before serving, add cooked chicken, pork, ham or beef. Or with rice add diced forest mushrooms, soaked to soften or dried shrimp. From "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.

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