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Ingredients (serves 2) ° 100g rice, washed and drained ° 15 ginkgo nuts, halved ° 60g taro, peeled and diced ° 20g beancurd sheet, washed and shredded ° 1.2 litres water ° 1 thin slice ginger (optional), ° salt, to taste ° light soy sauce, to taste ° sesame oil, to taste ° pepper, to taste ° a small handful fresh coriander leaves, for garnish Method 1. Put the rice, taro, ginkgo nuts, beancurd sheet, ginger, mushrooms and water in a claypot or pot. Let it stands for 1 hour or more, if desired. 2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Re-boil the congee for few minutes prior to serving. To thicken the congee, mix 1-2 tablespoons of glutinous rice flour with 4 tablespoons of water and stir into the congee, if desired. Season with salt, light soy sauce, sesame oil and pepper. 3. Ladle the congee into individual serving bowls, garnish with corianders leaves and serve hot.
Recipe courtesy of Crystal at The Modern VEGETARIAN - Recipes.