Lamb, rice, water and ginseng, ingredients for a warming and comforting ginseng lamb porridge for a new mother.
This congee can be made using a slow cooker or over the stove.
Ginseng is hailed as the King of herbs and is a very well-known chinese herb. There are 3 basic types: white ginseng, American ginseng and the Korean ginseng. It can be frightfully expensive so we shall use the cheaper ginseng roots. Alternatively, use a ginseng tea bag.
Photo source : Gootrip.com
The lamb fillet can come from the cheaper lamb cuts.
This can be a good leftover lamb recipe too. Substitute the lamb fillet with the leftover lamb. Dice or shred the cooked lamb before adding to the rice porridge.
Ingredients200g lamb fillet
40g ginseng root
75g red dates
20g ginger
1 tsp goji berries
1 cup of rice
8 cups of water
salt and pepper
Directions
- Wash the ginseng root, goji berries and red dates
- Wash and julienne the ginger
- Wash the lamb, cut into small bite-sized pieces
- Parboil the lamb pieces
- Wash and soak the rice for 30 minutes
- Boil the 8 cups of water
- Transfer the water to a slow cooker
- Add the lamb, ginseng, red dates, goji berries and ginger
- Simmer for 1 and 1/2 hour
- Add the rice and bring back to a boil
- Use cooked rice to shorten cooking time
- Lower to a simmer and cook till porridge is done
- Add the salt and pepper before serving
Recipe link: Ginseng lamb porridge
Search within this site:
