Winter Congee
RECIPE: Crock pot Butternut Squash Congee
One medium butternut squash peeled and cut into thin slices
1 cup short grain rice
1-2 slices fresh ginger
1-2 cloves of garlic, minced
2 cups chicken broth
3 cups of water
1/2 tsp of cinnamon Rou Gui/Cinnamon bark (ground)
1/2 tsp of Bai Dou Kou/Cardamom seed (ground)
sea salt and pepper, to taste
3-4 tbsp scallions, chopped
Add rice, squash, ginger, garlic to the crockpot and fill with 3 cups of water and 2 cups vegetable broth. Turn to low heat, cover and let cook for 3-5 hours. Add salt, cinnamon, and cardamom and cook for another 10 minutes until congee is at your preferred thickness.
Add more salt and pepper to taste. Top with scallions.
Winter Congee Soup was last modified: May 30th, 2018 by admin