Potato & Green Garlic Congee Recipe
Slow cooked Maitake Mushrooms, Potato Stuffed Cabbage, Green Garlic
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Ingredients
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Congee Base
Stuffed Cabbage
Garnish
Method
Prepare the Congee Base
- 1
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
In a large pot, combine the rinsed jasmine rice, water, and salt. Bring to a boil over medium-high heat.
- 3
Simmer
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1 hour, stirring occasionally, until the rice breaks down and the mixture thickens to a creamy consistency.
Prepare the Stuffed Cabbage
- 4
Prepare the Cabbage
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the head in the boiling water for 5 minutes to soften the leaves.
- 5
- 6
Stuff the Cabbage
Once the cabbage leaves are softened, carefully peel off 8-10 leaves. Place a spoonful of the potato and mushroom mixture in the center of each leaf, fold in the sides, and roll tightly.
- 7
Cook the Cabbage Rolls
In a large pot, place the stuffed cabbage rolls seam-side down. Add a splash of water, cover the pot, and steam for about 20 minutes until the cabbage is tender.