20121007 Baby Congee with Tofu Sheet

The tofu sheet gives the congee an interesting texture, and Olivia simply can't have enough of this congee. We are both trying to shake off a bad cold this week, so I made this congee for the both of us. For mommy, I replace the water with vegetable stock (using stock cubes), and serve the congee with sesame oil and soy sauce instead.

INGREDIENTS
1/2 cup uncooked rice
3 pints water
4 chicken tenders
1/3 cup diced pumpkin *
1/3 cup diced carrot *
1/2 cup crumbled dried tofu sheet (also called soya bean sheet)

METHOD
1. In a medium pan, bring 3 pints of water to the boil. Add the rice and bring it to the boil again. Lower the heat the medium and cook for 30-45 minutes.
2. Add the chicken, pumpkin, and carrot. Bring it to the boil, then simmer over low heat for about 30 minutes.
3. Add the crumbled tofu sheet and simmer for another 30 minutes, or until the congee reaches your desired consistency.
4. Remove the chicken from the pan and shred them into tiny pieces. Return them to the congee.
5. Remove from heat to cool to handwarm temperature. Serve.

* You can replace them with:
- carrot + sweet corn
- carrot + courgette
- carrot + green peas
- cauliflower + pumpkin
- courgette + pumpkin