Pulling on my Celery Strings
Though congee preparation is simple and simple, there is, even so, an unlimited array of means that you can prepare dinner, garnish and serve it. It is like the Zen concept of meditating on the same bowl of rice each and every early morning right until it gets a different bowl of rice every single early morning — other than mushier.
In Bhutan, congee is applied to rejoice the Blessed Rainy Day, a holiday break that marks the commence of the once-a-year monsoon time. In Thailand, extremely-bland congee is often served together with excess-flavorful side dishes that you daintily add, a technique that a Thai close friend of mine described as combining “flavor” and “not flavor.”
When congee is served as a one particular-bowl meal, on the other hand, it’s custom-made towards the stop of cooking, like the congee that showed up in my mom’s clinic space past week in Denver.
I’d stopped at a dim sum place to get her some dumplings, and determined to buy wonton soup as very well, which is generally dumpling soup. But my double dumpling delivery was derailed, as the kitchen mistakenly swapped the wonton soup for congee with flounder. It was pillowy and ethereal in texture, and flavored exquisitely with ginger and scallion, and mother slurped it down. The up coming early morning I reheated the congee with leftover broccoli with oyster sauce. Mom’s congee, as soon as once again, was fantastic.
Two times just after the medical center dim sum session, I confirmed up at the aforementioned stormy farmers sector in time to obtain a bowl of Ma’s Chicken Congee. It was garnished with cilantro and scallion from a neighboring stall, and contained quinoa. I should acknowledge I assumed quinoa congee sounded a little bit crunchy, but I know sufficient about congee to not convey to a Southeast Asian how to make it. It turns out Ma understood finest. My young ones could not end having it, undaunted by all of the more nutrition.