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1. Classic Congee. Typical white rice congee is incredibly easy to make. For a basic congee, add rice to some chicken stock, salt, and ginger. Simmer it until it’s thick, then add some sesame ...
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Check out our cabbage roll skillet, our one-pot pepperoncini chicken & rice, our Mexican beef 'n' rice skillet, or our oone-pan salsa verde shrimp & rice for ideas, then get creative.
Congee (/ ˈ k ɒ n dʒ iː /, derived from Tamil கஞ்சி) [1] [2] [3] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
Rice porridge with pork intestine, liver, gizzard, heart, and kidney Bò kho: Beef stew with carrots, usually served with toasted bread or rice noodles Nhúng dấm: Fire pot with a combination of sliced rare beef and seafood cooked in sour broth, served with thin rice vermicelli noodles, fresh vegetables, rice spring roll wrapper, and dipping ...
E kya kway is also eaten with rice porridge, or cut into small rings and used as a condiment for mohinga. Tea culture is prevalent in Myanmar, and almost every shop will serve e kya kway for breakfast. [citation needed] Some shops stuff meat into the youtiao and deep fry it over again. It is called e kya kway asar thoot – stuffed e kya kway.
The finishing touch is swirling in a raw egg or two with the lid covered, and adding scallions, a dash of chili pepper or toasted, ground sesame seeds, for serving.
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