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| RAINBOW CONGEE |
| 6 servings |
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| INGREDIENTS |
1 C short grain rice
2 dried Chinese mushrooms
3/4 C snow peas, ends trimmed
2 Chinese sausage (lap Cheong)
2 T soy oil
1/4 red onions, diced finely
1 medium carrot, cut into 1/2-inch cubes
8-9 C chicken stock or pork stock
1/4 t salt
3 t light soy sauce
1 sprig of dill
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| METHOD |
| Rinse rice to remove starch under cold water.
Soak mushrooms in boiling water for 1/2 hour, drain and dice along
with snow peas.
Steam sausage and dice along with onion and carrot.
Stir fry sausage with soy oil to remove fat. Drain and reserve
one tablespoon.
With reserved oil stir fry onions till transparent then add carrots and
mushrooms and stir fry for one minute.
Add all ingredients, except sausage, dill and snow peas, to clay pot
or aluminum if clay is not available with 8 cups of stock and bring
to a boil.
Reduce heat till simmer, stirring occasionally for 1 3/4-2 hours.
When rice looks like it is breaking up add the remaining stock,
sausage, snow peas and dill.
Cover and let stand for 5 minutes. |
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