I made seitan few days ago, I shallow fried and braised half the quantity, the remaining (about 300g) I boiled for about 30 minutes till cooked through. After cooling, I pat dry it and left in the fridge to use later. Raw seitan can also be steamed for about the same time till cooked through.Yesterday I stir fry the boiled seitan with mixed vegetables. It was a yummy.For the recipe of the stir
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Showing posts with label congee. Show all posts
Showing posts with label congee. Show all posts
Quick rice soup with meat balls
I love congee boiled from scratch but that usually takes at least one hour to cook. Sometime I just want some really quick. This is a super quick version. Great to use up some left over rice lurking in the fridge.This recipe will make 2 big noodle soup bowls.Boil 3 cups of chicken or pork stock (homemade or from stock granules), add in 1 ½ cup of cooked rice and simmer for about 12 minutes then
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Sunday breakfast - Congee
Chinese: 雞絲粥 (gai see juk)I love Chinese breakfast, there is always so much to choose from other than dim sum. One of my favourite for an early breakfast is a bowl of hot rice porridge or congee. As I have some chicken stock from last night chicken rice and some leftover cooked chicken, congee is perfect for the job while pottering about on a Sunday morning listening to the radio and doing a
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