Congee or 'jook'

Ingredients

1 cup rice
veg ham
veg mutton
chopped corriander leaves
some xiang cui shi
mixed sauce
pepper

Preparation

Wash and rinse rice as usual. Soak with water overnight. Before cooking, crushed the rice grains using fingers into smaller bits. Bring the rice to cook into porridge. Stirring constantly prevent sticking. Off fire and leave it to simmer.

Method

1. In an another small pot, scoop enough porridge for a share. Add hot water and bring to the cook under slow fire. Tease veg ham and veg mutton, stirring well the congee constantly. Place lid on pan, leaving slightly open so the congee doesn't bubble up and spill over. In 15-20 minutes the congee should be ready.

2. Pour into a serving bowl, garnished with mixed sauce, xiang cui shi, corriander leaves and dash of pepper.

Making of mixed sauce

2 chinese spoonfuls of mushroom sauce }
4 chinese spoonfuls of light soya sauce } stirred well
1 chinese spoonful of sesame oil }

Preparation of xiang cui shi

Heat pan without oil, put in the xiang cui shi and stir fry. Making sure it doesn't get charred.
Put aside for garnished.


Recipe served 2 persons.