Thin-Pot Congee
Slowly simmered congee in a small clay pot, with intact rice grains and a rich aroma.
Ingredients
Raw rice (rinsed clean)
to taste
Water (do not add more during cooking)
add enough at once
Bamboo shoot tips (as accompaniment)
to taste
Ham (as accompaniment)
to taste
Fermented tofu (as accompaniment)
to taste
Instructions
1
Preparation
Use raw rice rinsed thoroughly; do not use leftover rice.
2
Add Water
Add enough water at once, and do not add more during cooking.
3
Simmer
Let it boil vigorously without stirring; cook at the edge of the flame on a small clay pot.
4
Finished
The finished porridge is thick and tender, yet each rice grain remains whole and fragrant.
