Peanuts & Sliced Ginger Congee
I love to cook my congee (US different slang of porridge) this way. It is comforting, soothing, especially during the chilly days. I simply love the aroma and the spiciness of ginger, and the soft and tender peanuts would make the congee perfect. If garnishes with spring onion, shallot crisps, a dash of pepper and Sesame oil ... heaven!
- 2 cups rice, washed
- 1/2 cup peanuts, wash and soak in water for 30 minutes
- 1.5 litre water
- 1/4 cup of sliced ginger
- Sea salt
- Sesame oil
- Soy sauce
- 1/4 cup of spring onions
- shallot crisps
- soy sauce
- Sesame oil
- pepper/black pepper
- Cook (bring to a boil and simmer) the peanuts with 1 cup of water for 30 minutes.
- In a big pot, pour in 1.5 litre water and rice. Bring to a boil, bring the heat to low and let it simmer. Add in the pre-cooked peanuts (with the liquid that you used to cook the peanuts beforehand). Also, add in the sliced ginger, and 1 teaspoon of sesame oil. I normally do not cover the lid completely. Leave some space between the lid and the pot.
- Continue to simmer. Check occasionally with a ladle. Add more water if required, or if you want your congee to be more liquefied.
- Cook until rice is soft, and liquefied in texture. Add in some sea salt to taste.
- Dish out and serve hot congee with garnishes.
- Enjoy your hearty bowl of congee.