Dawnfruit Congee

Ingredients

Dawnfruit Congee is a simple recipe, almost as easy as premade meals! Cooking doesn't need to be intimidating.
For this recipe you will need

Dawnfuit

Precooked Congee

Seasoned Seitan or other Protein

Cooking Board

Paring Knife

Mise en Place by Annie Stein

Congee is a simple porridge made from padi or rice. The plain taste keeps it gentle on any stomach, and makes it a solid staple food.

Any protein will do, but a meat protein with a rich umami flavour will go especially well. This recipe uses a pre-seasoned seitan

Dawnfruit is the star of the show. The sweet and sour fruit cuts through the richness of the congee.

Recipe

For this recipe you will need a cooking board. Cooking boards make food preparation just as easy as preparing a precooked meal! We're going to use precooked congee. Some people have cooking pots that let you add grain and water and prepare it overnight, but storebought congee works just as well!

1. We start by preparing the protein. I'm using a pre-seasoned seitan, but you can use any protein of your choice. Cut the protein into slices approximately as thick as a finger, and use the recommended flash cooking settings for your protein. Once it's done, put it aside to rest, and let's move on to preparing the dawnfruit.

Flash Cooking by Annie Stein

Remember to sterilize the cooking board before you continue! Wipe your cooking board to remove any juices, then run the sterilizing program repeatedly until the light remains solid for the entire sweep. This is especially important if you chose a meat as your protein.

2. Cut open the dawnfruit, and remove the seed tubes. You can run your knife along the string of the pod to loosen the seeds. Place the pod between your thumb and index finger, and squeeze down along the pod to press out the seeds. Move the seeds over to the flash cooker, and give them a couple blasts on high to toast them. Put these aside for now, we'll use them as a garnish later.

Slicing Dawnfruit by Annie Stein

3.Peel or crack the skin of the dawnfruit off. Then slice the dawnfruit into thick slices, and slide those slices over to the flash cooker. Flash cooking it once on high will keep its crispness, but give it some nice caramellization, but you could also use three or so flashes on low with the steamer on for softer dawnfruit that'll melt into the dish.

4. Now all that's left is the finishing touches. The protein should have settled by now, and you can either cut it up, or use two forks to shred it apart. Plate up the congee with the protein piled on top, stack on some dawnfruit, and then garnish with the seeds. Enjoy!

Dawnfruit Congee by Annie Stein

Dawnfruit Congee by Annie Stein

Type

Porridge

Serving Temperature

Warm or Room Temperature

required tools

Cooking Board