Congee, the Chinese Risotto/I ♥ Ginger

This made me want to make congee. That and I have so much fresh ginger lying around. You see, I love fresh ginger. Whether it slowly grows tentacles on my kitchen table; whether I actually peel, slice it and eat it; whether it’s pickled pink in a pile next to a sweet potato tempura roll or a pale yellow on top a stir fry: I ♥ ginger. And I never made congee before though it is awfully similar to risotto, say the Italian. I wanted a thicker consistency to my congee and added less vegetable stock while doubling the ginger slices used to flavor the rice as it overcooked to congee’s characteristic mushiness. Let’s look.

I steamed some bok choy in both layers of my steamer.

Besides the simmering ginger in the rice, I grated up a slew to soaking in rice wine for added bite.

Scallions and green chilies to add some heat.

The end result, though not very photogenic, was delicious. Lunch for the week done & done.