Half of the mustard greens that I harvested from my backyard earlier were made into Mustard Green Rice/Dua Cai Peng the remaining half were made into this congee 2 days later. A very healthy dish to let us eat more vegetables and warm the body.
300-350 g Chinese Mustard Green
1 cup/165g Short grain rice
3-4 pieces of soup bones
3-4 pieces dried scallop/ dried mussels
Salt to taste
Few drops of sesame oil
300-350 克 小芥菜
1 杯/165克 大米
3-4 块 汤骨
3-4 只 干贝/旺菜
1. Blanch soup bones and clean the bones thoroughly. Place the bones and dried scallops into a pot. Add half pot of water, bring to boil and turn the heat to medium, cook for 30 minutes.
2. Add the rice into a pot and cook for 30-45 minutes until rice softened. Clean and cut mustard greens to about 1 inch in length.
3. Season the congee with salt, bring the heat to high and add mustard green, cook briefly until greens wilted.
Add some pepper powder and a few drops of sesame oil before serving.