How to Cook Tasty Congee with Carrot and Sausage

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Congee with Carrot and Sausage. Add scallions and lup cheong to the finished congee. This simple congee porridge recipe is simmered with Chinese sausage. Chinese sausage simmered with rice, mushroom and soy sauce makes a hearty and satisfying congee porridge.

Congee with Carrot and Sausage But just like a bowl of simple oatmeal, it can be as interesting as you want it to be. Pork congee with taro, carrot, spring onion Chinese Pork Congee in a Bowl Pork chops rice porridge or congee, boiled egg and garnish with vegetable in a glass bowl. You can dress up the plain congee with a range of savory or sweet toppings. You can have Congee with Carrot and Sausage using 6 ingredients and 1 steps. Here is how you cook that.

Ingredients of Congee with Carrot and Sausage

  1. It's 1 tbsp of Shirataki rice.
  2. You need 2 tbsp of fine cube of carrot.
  3. It's 1 of beef sausage, chopped into fine cube.
  4. You need 1 L of water.
  5. You need of Salt.
  6. It's of Black pepper.

To give congee more flavor and richness, you can simmer the rice in chicken stock, or even throw a few chicken pieces or leftover bones into the pot to simmer along with the rice. You can pull the cooked meat off the bones at the end and stir them into the porridge. The Best Vegetable Congee Recipes on Yummly Eight Treasure Congee—mixed Congee, Vegetable Congee (gf, Vegan), Congee Recipe: Chiu Chow Oyster Congee.

Congee with Carrot and Sausage instructions

  1. Boil the Shirataki rice, carrot and sausage in the water. Salt and black pepper is added when the congee is boiling, reduced and popping about. You can put spring onion if you like..

This recipe for Mushroom Ginger Steel-Cut Oat Congee comes from OATrageous Oatmeals. I bet you already guessed that, right? Traditionally it's a thick stew made of rice that's cooked with extra water to create a porridge. Oats do the same thing here and I think it adds a bit more texture. etc FRESH VEGETABLES: diced carrots, sweet potato pieces. Congee is traditionally made with broken rice (rice that's unfit for steaming because the sticky starches will leach out), but you can make it with whole rice if you cook it long enough and mash it while it cooks.