Pulling on my Celery Strings
While congee planning is straightforward and easy, there is, even so, an limitless array of ways that you can cook, garnish and serve it. It is like the Zen idea of meditating on the same bowl of rice every early morning until finally it gets to be a various bowl of rice each and every early morning — besides mushier.
In Bhutan, congee is utilised to celebrate the Blessed Wet Day, a holiday that marks the commence of the once-a-year monsoon season. In Thailand, extremely-bland congee is normally served alongside additional-flavorful facet dishes that you daintily increase, a process that a Thai friend of mine explained as combining “flavor” and “not taste.”
When congee is served as a one-bowl food, on the other hand, it is custom-made toward the conclusion of cooking, like the congee that confirmed up in my mom’s clinic area final week in Denver.
I’d stopped at a dim sum spot to get her some dumplings, and determined to get wonton soup as perfectly, which is mainly dumpling soup. But my double dumpling shipping was derailed, as the kitchen area mistakenly swapped the wonton soup for congee with flounder. It was pillowy and ethereal in texture, and flavored exquisitely with ginger and scallion, and mom slurped it down. The subsequent early morning I reheated the congee with leftover broccoli with oyster sauce. Mom’s congee, after yet again, was excellent.
Two times following the clinic dim sum session, I showed up at the aforementioned stormy farmers sector in time to invest in a bowl of Ma’s Hen Congee. It was garnished with cilantro and scallion from a neighboring stall, and contained quinoa. I will have to admit I considered quinoa congee sounded a bit crunchy, but I know plenty of about congee to not tell a Southeast Asian how to make it. It turns out Ma understood most effective. My youngsters couldn’t end ingesting it, undaunted by all of the added vitamins.