Veganuary 2020: Congee with Jackfruit

February 24, 2020

 

Usually served at Breakfast this Versatile dish is a base for some great flavours and an excuse to try cooking with Jackfruit for the first time.

 

Ingredients

·         2 Cups of Brown Basmati Rice

·         9 Cups of Water

·         1 Cup of Coconut Milk

·         1 Stock Cube

·         2 Tbsps. of Soy Sauce

·         2 Spring Onions (Chopped)

·         3 Cloves of Garlic (Diced)

·         1inc of Ginger (Diced)

·         1 Tbsp of Birds Eye Chillies

·         1 Cup of Dried Mushrooms

·         1 Tsp of Chinese Five Spice

·         2 Cans of Jackfruit (Drained)

·         1 Can of Sweetcorn (Drained)

·         8 Radishes (Sliced)

·         1 Chili (Cliced)

·         1 Tbsp of Cha Sui Sauce

 

Step 1

Prep!

Start by prepping your veg. Steep your mushrooms in boiling water before draining and dicing.  Wash you rice and add to a Pan with your Water, Stock Cube, half of your Garlic, half of your Ginger, half the Whites from your Spring Onions, Mushrooms, 1 Tbsp of Soy Sauce, Birds Eye Chillies and Coconut Milk. Season with Pepper and bring to the boil before turning down to a simmer for an hour and 10 minutes.

 

Step 2

stirfry your jackfruit!

Stir Fry your Jackfruit with the Garlic and Ginger and Spring Onions. Season with the rest of your Soy Sauce, Chinese Five Spice and Cha Sui Sauce. Season with Pepper.

 

Step 3

SERVE!

Top your Congee with your Jackfruit. Serve with Sweetcorn, Sliced Radish and Sliced Chillies. Go the extra mile with Black Onion Seeds, Sliced Spring Onion, Sesame Seeds, and Srircha. Give this and go and let me know how you get on!

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