Chinese Bok Choy Congee
Chinese Rice Porridge is a common breakfast in China, often enriched with leftover's from the previous night's dinner.
Servings: 4 people
- 3 1/2 cups water
- 1/2 cup sweet rice
- 3 cups bok choy finely chopped
- 1 tablespoon ginger grated
- 2 teaspoons sesame oil
- 7 skinny scallions finely chopped
- salt to taste
- a pinch ground white pepper
- soy sauce optional
Bring 3 cups of the water, broth, rice and ginger to a boil. Reduce to a simmer and cook for 30-35 minutes, until rice is tender.
Add the bok choy, salt, the remaining water and sesame oil. Cook for another 10 minutes on a low simmer.
Add scallions and pepper and stir to combine. Adjust salt, if necessary.
You can use any variety of bok choy, including baby bok choy or Shanghai bok choy.
You can serve with soy sauce if desired, but that is optional.
Calories: 106kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 205mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2555IU | Vitamin C: 28mg | Calcium: 77mg | Iron: 1mg