Congee With Napa Cabbage

1. 1

   To make the congee, place both kinds of rice in a large pot.

2. 2

   Wash the rice 3 times under water, rubbing between your hands.

3. 3

   Drain.

4. 4

   Return the rice to the pot, add the 8 1/2 cups water, cover and bring to a boil.

5. 5

   Leave the lid open a crack.

6. 6

   Reduce the heat to medium-low and cook for 1 to 1 1/2 hours, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

7. 7

   Cook until the rice thickens almost to the consistency of porridge.

8. 8

   Meanwhile, to make the scallion oil, heat a wok or heavy skillet over medium heat.

9. 9

   Add the oil, then the scallions.

10. 10

    Cook until the scallions turn brown, about 3 minutes.

11. 11

    Strain through a fine sieve.

12. 12

    Let cool to room temperature.

13. 13

    About 7 minutes before the rice is completely cooked, add the bok choy stalks, soy sauce, salt, white pepper and ginger.

14. 14

    Mix together thoroughly and bring the congee to a boil, stirring constantly.

15. 15

    Reduce the heat, add the bok choy leaves and cook for 2 to 3 minutes longer.

16. 16

    Turn off the heat, remove the ginger and add 2 to 3 tablespoons of the scallion oil, stirring it well into the mixture.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.