Quail Congee
The Ancient Roots of Quail Congee
In the Compendium of Materia Medica, it is stated that quail meat can supplement the internal organs, boost the center, extend qi, strengthen tendon and bone, guard against cold and heat, and dispel heat nodes. This congee dish is savory, sticky, and smooth. Frequently consuming quail congee can help supplement the internal organs, boost qi, and fortify the spleen. It is a great dish for those suffering from loss of appetite.
How to Prepare Quail
First fully debone the quail, then blanch it in boiling water to remove all blood before cooking it for this dish.
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Ingredients
- 1 cup (200 grams) japonica rice
- 5.29 ounces (150 grams) quail meat
- 0.35 ounce (10 grams) soaked shiitake mushrooms
Seasonings
- scallion as desired
- ginger as desired
- salad oil to taste
- salt to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash and dice quail meat.
- Remove stems from shiitake mushrooms. Dice.
- Wash japonica rice. Wash scallion and ginger. Create a ginger-scallion juice.
- Bring water to boil in pot. Add quail meat and ginger-scallion juice. Bring to boil and then cook for 10 min.
- Add japonica rice, shiitake mushrooms, and salt. Cook to create a congee. Stir in salad oil. Serve.