Squab Congee
Build Your Strength with Squab Congee
Squab and dried longan fruit are both full of vitamins and minerals. They can stimulate the appetite, strengthen the stomach, fortify the blood, calm the nerves, fight weakness and boost brainpower. This congee is sweet, fragrant, and full of nutrients. It is often used to build strength, clear the eyesight, and fight ageing.
Cantonese Kitchen Tips
After the squab is placed in the boiling water, skim off any froth, then cook together with the rice.
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Ingredients
- 1 cup (200 grams) japonica rice
- 5 ¼ ounces (150 grams) squab
- 3 ½ ounces (100 grams) longan fruit
Seasonings
- crystal sugar to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Rinse the rice. Wash the squab and cut into cubes.
- Wash the longan fruit and cut into fingernail-sized pieces.
- Add 4 ¼ cups (2 liters) of water to a pot. Add the squab and bring to the boil. Skim off any froth.
- Add the rice, then reduce to a simmer until the rice is about 80% cooked.
- Add the longan fruit and crystal sugar, cook to completion, then serve.