Chinese Sweet Potato Congee With Radish Salad | 凉拌萝卜丝

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Peel sweet potato and chop it into small fine pieces. Add sliced sweet potato in the pot filled with water and rice, bring it to boil.

Step 2

Peel Korean radish and cut both ends and finely shred the radish, marinate shredded radish in a bowl with salt for 20 minutes.

Step 3

Check on congee constantly and adjust the heat to medium once it starts to boil. Stir congee as needed to prevent it from sticking at the bottom of the pot. Let it simmer for another 10 minutes or so before we shut off the heat.

Step 4

Slice and dice some garlic, ginger, green onion and red chili (optional). Drain Korean radish and clean it with water a few times before we squeeze it and place it back in a bowl.

Step 5

Marinate dehydrated radish with seasonings –sugar, Szechuan peppercorn powder, light soy sauce, vinegar, diced garlic, ginger, red chili, sesame oil and chicken powder. It’s now ready to serve.

↑Support creators by visiting their site 😊