Congee with wilted lettuce and mushrooms from The Wok - Recipes and Techniques (page 259) by J. Kenji López-Alt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce.

  • Pandan on May 23, 2024

    This was really nice and easy to prepare. I used Thai jasmine rice and had to use more than 5 cups of water for the right consistency. I cooked the rice with a vegetable stock cube and some ginger, garlic and star anise which I took out after cooking. Otherwise I didn’t change anything. Tasted nice with fried onions on top.

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