Time to Read:
About 2 minutes
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| Dinner |
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Pumpkin Millet Congee
Adapted from www.chinasichuanfood.com
Makes 2 servings, with some left over.
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Ingredients
- ⅔ cup millet
- 2 cups pumpkin, diced
- 1 cup (about ¼ liter) water
- 8½ cups (about 2 liters) water
- 2 tablespoons wolfberry (dried goji berry)
- 2 teaspoons extra virgin olive oil
Instructions
- Gently wash and rinse the millet in water. Repeat 2 to 3 times.
- Soak the millet in 1 cup of water for 15 minutes. Do not drain the water after soaking.
- While the millet is soaking, fill a large stockpot with the 2 liters of water and bring to a boil over high heat.
- Once the water comes to a boil, add the millet (along with the water it soaked in), diced pumpkin, and olive oil. Keep boiling for 10 minutes on high heat.
- After 10 minutes cover the pot with a lid, leaving some open space to keep the congee from overflowing. Boil for 25 to 30 minutes.
- After 25 to 30 minutes, take off the lid. Add the wolfberry and stir for 1 minute.
Nutrition information
Serving size: 1½ cups
- Calories: 283 calories
- Carbohydrates: 50 grams
- Protein: 8 grams
- Fat: 6.5 grams
- Sodium: 49 milligrams
- Potassium: 567 milligrams
- Added sugar: 0 grams
Chinese Tea Eggs
Makes 4 servings.
- Prep time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
- Marinating time: 24 hours (1 day)
Ingredients
- 8 large eggs
For the marinade:
- 2 black tea bags
- 1 cinnamon stick
- 3 star anise
- 1 teaspoon black peppercorns or Sichuan peppercorns
- 1 tablespoon light soy sauce
- 2 to 3 cups water
- ½ tablespoon sugar
- 1 teaspoon salt
- 2 to 3 cups water
Instructions
To cook the eggs:
- Place the eggs in a single layer on the bottom of a 3-quart or medium-sized pot. Fill the pot with cold water, 1 inch above the eggs. Bring to a boil on high heat.
- Once the water comes to a boil, cover the pot with a lid and take it off the heat. Let it sit for 8 to 10 minutes.
- Move the cooked eggs into a large bowl of cold water. When the eggs are cool enough to touch, gently crack them with a spoon. Do not take off the shell.
To make the marinade:
- Mix all the marinade ingredients in a saucepan or small pot. Bring to a boil over medium heat.
- Once the water comes to a boil, lower the heat to low and simmer for 5 minutes.
- Take the pot off the heat and let it fully cool down. Once it’s cooled down, throw out the tea bags.
To marinade the eggs:
- Place the eggs in a container or quart-sized Ziploc bag and pour in the marinade.
- Refrigerate the eggs and marinate for 24 hours before serving.
Nutrition information
Serving size: 2 eggs
- Calories: 145 calories
- Carbohydrates: 1 gram
- Protein: 12 grams
- Fat: 10 grams
- Sodium: 435 milligrams
- Potassium: 120 milligrams
- Added sugar: 1 gram
Red Bean Soup
Adapted from www.pressurecookrecipes.com
Makes 4 servings.
- Prep time: 25 minutes
- Cooking time: 45 minutes
- Total time: 70 minutes
Ingredients
- 1 cup adzuki red beans
- ¼ cup dried lotus seeds
- ¼ cup dried lily bulbs (optional)
- 1 piece dried Chinese mandarin peel
- ¼ cup brown sugar
- Dash of kosher salt
- 7 cups cold water
Instructions
- Gently wash and rinse the red beans, dried lotus seeds, and dried lily bulbs. Soak them in cold water for 20 minutes. Drain the water after soaking.
- Soak the dried mandarin peel in cold water for 20 minutes to rehydrate. Soak it in just enough water to cover the peel. Drain the water after soaking.
- Use a spoon to scrape off the white part of the peel.
- Place all the dried ingredients and 7 cups of cold water in the pressure cooker.
- Pressure cook the red bean soup. Set at “High Pressure” for 30 minutes and “Natural Release” for 20 minutes.
- Bring the red bean soup to a boil using the “Saute High” function. Boil until the soup thickens to your liking, about 15 to 20 minutes. Stir the soup occasionally.
- Add brown sugar to taste, if you choose.
Nutrition information
Serving size: 1½ cups
- Calories: 223 calories
- Carbohydrates: 46 grams
- Protein: 10 grams
- Fat: less than 1 gram
- Sodium: 51 milligrams
- Potassium: 871 milligrams
- Added sugar: 13 grams