OMG yay, I'm back! All it took for Blogger to start behaving was for me to post a mean comment about how lame it was.
Anyhow, let's backtrack. This is last night's dinner, which was good old fashioned Chinese comfort food. I simmered two pieces of chicken leg and thigh in two quarts of water until they were cooked through, then I removed the chicken and let it cool while I cooked a cup of rice in the resulting broth. Then I took two si gua (aka. Chinese okra, but which is more like a soft squash), peeled and sliced them, and sauteed them in a little oil and salt with a handful of sliced shitake mushrooms. I peeled the skin off the chicken pieces and shredded the meat, then added the vegetables and chicken to the porridge. Salt and white pepper was added in the last few minutes, to taste.
And, a rare Taiwanese treat. Okay, not really. We have plenty of fermented soy bean in the states, but J's aunt brought us a really delicious jar from Taiwan. The better brands have a smoother texture, are less salty, and have a more balanced flavor. They take the whole concept of fermented tofu from an afterthought to really delicious.
Here's a closeup. I'm not sure how to describe the flavor, but it's kind of like really fresh miso. The beans on the side are, of course, soy beans.
Anyhow, let's backtrack. This is last night's dinner, which was good old fashioned Chinese comfort food. I simmered two pieces of chicken leg and thigh in two quarts of water until they were cooked through, then I removed the chicken and let it cool while I cooked a cup of rice in the resulting broth. Then I took two si gua (aka. Chinese okra, but which is more like a soft squash), peeled and sliced them, and sauteed them in a little oil and salt with a handful of sliced shitake mushrooms. I peeled the skin off the chicken pieces and shredded the meat, then added the vegetables and chicken to the porridge. Salt and white pepper was added in the last few minutes, to taste.
And, a rare Taiwanese treat. Okay, not really. We have plenty of fermented soy bean in the states, but J's aunt brought us a really delicious jar from Taiwan. The better brands have a smoother texture, are less salty, and have a more balanced flavor. They take the whole concept of fermented tofu from an afterthought to really delicious.
Here's a closeup. I'm not sure how to describe the flavor, but it's kind of like really fresh miso. The beans on the side are, of course, soy beans.
3 comments:
I think my flu is cured just by looking at your Si Gua congee... hmmm, I'll have to make some myself. So all I need to do is cut the Si gua and sautee? I don't need to peel anything or remove any weird stuff from si gua?
You have to peel away the dark green skin, which is time consuming and messy. But you don't need to take the seeds out of the inside. Just slice it up and throw it into the congee if you are too lazy to sautee it.
In case you don't already know, it is also called Luffa.
Post a Comment