Pulling on my Celery Strings
Though congee preparing is straightforward and uncomplicated, there is, nonetheless, an infinite array of strategies that you can prepare dinner, garnish and provide it. It’s like the Zen notion of meditating on the exact same bowl of rice each morning till it becomes a various bowl of rice each individual early morning — apart from mushier.
In Bhutan, congee is made use of to celebrate the Blessed Rainy Day, a holiday break that marks the start off of the annual monsoon season. In Thailand, ultra-bland congee is generally served along with further-flavorful aspect dishes that you daintily incorporate, a treatment that a Thai mate of mine explained as combining “flavor” and “not flavor.”
When congee is served as a one-bowl meal, on the other hand, it’s custom made towards the close of cooking, like the congee that showed up in my mom’s clinic room very last week in Denver.
I’d stopped at a dim sum place to get her some dumplings, and determined to purchase wonton soup as very well, which is essentially dumpling soup. But my double dumpling supply was derailed, as the kitchen area mistakenly swapped the wonton soup for congee with flounder. It was pillowy and ethereal in texture, and flavored exquisitely with ginger and scallion, and mom slurped it down. The subsequent morning I reheated the congee with leftover broccoli with oyster sauce. Mom’s congee, the moment again, was great.
Two days following the medical center dim sum session, I confirmed up at the aforementioned stormy farmers marketplace in time to buy a bowl of Ma’s Rooster Congee. It was garnished with cilantro and scallion from a neighboring stall, and contained quinoa. I need to confess I assumed quinoa congee sounded a little bit crunchy, but I know sufficient about congee to not inform a Southeast Asian how to make it. It turns out Ma knew ideal. My young children couldn’t stop consuming it, undaunted by all of the additional nutrition.