Thai Green Congee

independent.co.uk

DuckDinnerDash

300g short-grain brown rice

Salt

For the broth

Splash of sesame oil

1 large white onion, roughly chopped

1 large carrot, peeled and roughly chopped

½ large fennel bulb, roughly sliced

2 spring onions, roughly chopped

4 fresh or dried shiitake mushrooms, roughly sliced

½ sheet of nori seaweed

50g fresh root ginger, peeled and sliced, plus 20g peeled and very finely sliced for adding at the end

6 garlic cloves, peeled

100g coriander stems (reserve the tops to garnish)

6 fresh Kaffir lime leaves, roughly sliced

1 lemongrass stalk

1 green chilli, sliced

2 star anise

4 tbsp water

4 tbsp tamari

500ml apple juice

60g palm sugar (or raw coconut sugar, or 40g light muscovado sugar)

6 tbsp Asian sweet tamarind concentrate

Juice of 3 limes

Salt

For the vegetables

Splash of blended oil (half sesame and half sunflower)

6 tenderstem broccoli stems, cut into batons

300g Chinese cabbage, sliced

4 pak choi, quartered

100g kale stripped of its stems, chopped

100g shiitake mushrooms, sliced

100g shelled edamame beans

½ fennel bulb, trimmed, cored and sliced

1 courgette, finely sliced

6 spring onions, cut into small batons, plus extra, sliced, to garnish

To serve

Lime wedges, to garnish

Seed-weed *

Note: Ingredients may have been altered from the original.

Directions at independent.co.uk

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