/ Thursday, November 27, 2008 / No comments / , , ,

Spinach Congee

There are many types of Congee. I mean you can just have them plain with other dishes and condiments. Well, this is one of my favorite for a one pot dish. You can either use Chinese spinach or English spinach. Whichever spinach, its your choice, they are an excellent source of iron, vitamin A, C, E, K and much more. Then you can add either ground pork or chicken, fresh prawns and dried shrimps. For this recipe, I am using fresh prawns.

Spinach Congee


1 cup of Jasmine Rice with 5 cups water
1 bunch(350-400g) Spinach, cleaned
200g fresh Prawns, shelled and chopped
4 cloves Garlic, whole
2 1/2 cups Chicken Broth or Water
2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Sesame Oil
1 Tbsp Peanut Oil
2 Eggs, lightly beaten
2 Stalk Scallions, chopped
2 tsp ground White Pepper or to taste
Fried Shallots to taste
Sea salt to taste


Boil the rice in the rice cooker or in a large pot.

When the congee is cooked. In a large pot, add the peanut oil and saute the garlic on a low heat.

Once the garlic turns golden in color, turn the heat on high. Add the chopped prawns and saute briefly. Then add the oyster sauce, soy sauce and white pepper.

Then add the spinach and cook for about 1 minute.

Add the plain congee and water. Bring it to a boil and lower the heat. Cook for another 5 minutes and add the sesame oil and eggs. Combine until all the eggs are cooked and serve immediately. Top the spinach congee with some chopped scallions, fried shallots and more white pepper.
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