Eurasian Teal Congee
How Eating Eurasian Teal can Benefit One’s Health
Eurasian teal can nourish and supplement the stomach, fortify the spleen, boost the kidneys, and enhance appetite. Walnuts can fortify the stomach, supplement blood, lubricate the lungs, and promote mental tranquility. Eurasian teal congee has a smooth, sticky taste. Eating this dish frequently can supplement the kidneys, secure essence, warm the lungs, and lubricate the intestines.
Tip to Reduce Oil
Remove some of the Eurasian teal’s skin before boiling. This will help reduce the amount of oil in the dish.
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Ingredients
- 1.6 pounds (750 grams) prepared Eurasian teal
- 1 cup (200 grams) japonica rice
- 1.76 ounces (50 grams) walnut kernel
- 1 egg
Seasonings
- coriander to taste
- scallion to taste
- ginger chunks to taste
- cooking wine to taste
- salt to taste
- ground pepper to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Add Eurasian teal, ginger chunks, cooking wine, and water to pot. Cook until almost complete. Remove Eurasian teal. Dice.
- Wash japonica rice. Mince coriander and scallion. Extract egg white from egg.
- Bring Eurasian teal soup to rolling boil in pot. Add japonica rice, diced Eurasian teal, and walnut kernels. Bring to rolling boil, then reduce heat to low and cook to create a thick congee.
- Add egg white. Mix. Add salt and ground pepper to taste.
- Sprinkle minced coriander and scallion on top. Mix evenly. Serve.
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