Name: Wild Rice Congee
Yield: Serves 2 to 4
Cuisine: China
Ingredients: ½ cup uncooked short- or medium-grain white rice; 5 cups China Moon Infusion, Duck Infusion with Szechwan Peppercorns, or Vegetable Infusion, or unsalted chicken, duck, or vegetable stock; 1 tablespoon Chinese rice wine or dry sherry; Kosher salt and Roasted Szechwan Pepper-Salt, to taste; ⅓ cup uncooked wild rice; Fried Ginger Threads, for garnish; Thinly sliced green and white scallions and/or coarsely chopped coriander leaves and stems, for garnish; 1 cup finely shredded Chinese-Style Duck Confit, or other tasty shredded meat

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Congee is the anglicized term for what in Cantonese is called jook—the steaming bowlful of last night’s leftover rice that is turned into this morning’s porridge, with the help of some nutritious slivers of preserved fish, meat, poultry, or egg. It is a jump-start breakfast not only throughout southern China but also in outposts of Chinese eating worldwide. Indeed, Chinese far away from home think of jook with the fondness that ex-New Yorkers reserve for bagels.

This i