My 7 yo doesn’t have any appetite for a couple of days now as he caught the cold and is battling fever. So I thought a congee would sooth him somehow, while giving him energy. Made ginger broth congee and topped it with pan-fried shashlik and he ate two bowl in one sitting. We were so happy he finally ate 😊
Broth
- 12 c water
- 5 green onion, thinly sliced
- 4 garlic, thinly sliced
- 55 g fresh ginger, peel/scrape the skin, thinly sliced
- 3 tbsp soy sauce
- 1 box fresh shiitake mushrooms (100 g), halved.
- Place everything into a pot, bring to full boil 5 mins, lower temperature and simmer for 30 minutes
- Add in freshly cracked black pepper, a tiny pinch
- Strain broth, discard everything else but mushrooms, set aside (slice for serving)
- Pour broth back into pot
Porridge
- 1 c short grain rice/sticky rice
- 1/4 c basmati rice
- Rinse rice and stir into broth
- Bring to fully boil 5 mins, lower temperature, simmer for 2 H or until porridge consistency
- Season with 1/2 tbsp Vegeta powder
- Serve porridge with a drop or two of sesame oil, a drop or two of soy sauce, sliced shiitake, green onion, fried shallots, cucumber pickles (recipe follows), and shashlik
Shashlik
- 3 c soy curls, soak in cold water for an H (mine was stored in freezer, so I like softening it for an H long 😀), drain and squeeze
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 tbsp soy sauce
- 1/2 tbsp apple cider vinegar
- Vegeta powder to taste
- Heat 1 tbsp oil and brown soy curls on non-stick pan
- Stir in sliced onion and another tbsp of oil, cook until onion soften
- Season with soy sauce, vinegar and Vegeta powder
Cucumber Pickles
- 1 cucumber, peel the skin, julienne
- a bunch of baby carrots, julliene
- 1 bird eye chili, thinly sliced
- 1 habanero, thinly sliced
- enough water
- sugar, (regular table) vinegar, salt to taste
- Mix everything in a bowl, chill before serving
My husband prepared the pickles, he didn’t think my son would want to have some, so he made it hot 😀 So my son only had the congee and shashlik.
Ginger Congee with Pan Fried Vegan Shashlik
Servings: 0
Ingredients
Broth
- 12 c water
- 5 green onion thinly sliced
- 4 garlic thinly sliced
- 55 g fresh ginger peel/scrape the skin, thinly sliced
- 3 tbsp soy sauce
- 1 box fresh shiitake mushrooms 100 g, halved.
Porridge
- 1 c short grain rice/sticky rice
- 1/4 c basmati rice
Shashlik
- 3 c soy curls soak in cold water for an H (mine was stored in freezer, so I like softening it for an H long 😀), drain and squeeze
- 2 tbsp olive oil
- 1 large onion thinly sliced
- 3 tbsp soy sauce
- 1/2 tbsp apple cider vinegar
- Vegeta powder to taste
Cucumber Pickles
- 1 cucumber peel the skin, julienne
- a bunch of baby carrots julliene
- 1 bird eye chili thinly sliced
- 1 habanero thinly sliced
- enough water
- sugar (regular table) vinegar, salt to taste
Instructions
Broth
- Place everything into a pot, bring to full boil 5 mins, lower temperature and simmer for 30 minutes
- Add in freshly cracked black pepper, a tiny pinch
- Strain broth, discard everything else but mushrooms, set aside (slice for serving)
- Pour broth back into pot
Porridge
- Rinse rice and stir into broth
- Bring to fully boil 5 mins, lower temperature, simmer for 2 H or until porridge consistency
- Season with 1/2 tbsp Vegeta powder
- Serve porridge with a drop or two of sesame oil, a drop or two of soy sauce, sliced shiitake, green onion, fried shallots, cucumber pickles (recipe follows), and shashlik
Shashlik
- Heat 1 tbsp oil and brown soy curls on non-stick pan
- Stir in sliced onion and another tbsp of oil, cook until onion soften
- Season with soy sauce, vinegar and Vegeta powder
Pickles
- Mix everything in a bowl, chill before serving
