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Morning Zhou  (Rice Congee)

Morning Zhou (Rice Congee)

Cornell University’s Breakfast of Change initiative is bringing more veggies onto the breakfast scene. This starts with a base called Morning Zhou, a Chinese porridge/brothy soup with jasmine rice that’s cooked with chicken or vegetable stock.

YIELD: 34 (4-oz.) portions
1 oz. ginger root, washed, 
    unpeeled and sliced 1/8” thick
1 gallon water
4 oz. uncooked jasmine rice
optional: ¾ lb. 41/50 raw shrimp or sliced mushrooms
2.5 oz. chicken or vegetable base, pending optional 
¼ tsp. ground white pepper
2 Tbsps. sliced green onions
salt to taste

1. Wash and slice ginger and add to water. Bring water to boil over high heat and add rice. Simmer 1 hour.
2. Add rest of ingredients and simmer for 10 minutes. 
Photo and recipe: Anthony Kveragas, CEC, executive chef/manager at Carl Becker House, Cornell Dining

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