Tā Tā Eatery’s congee
Congee is a dish that Ana and I eat for brunch so much it has made it onto our weekend menu. Our congee incorporates our own Asian-style herb sauce – inspired by a green sauce we once tried at St John – but, particularly at brunch, we often experiment with different flavours.
SERVES 2 For the congee short grain rice 100g light chicken stock 1.5 litres white pepper 1 tsp salt to taste
For the green sauce fresh ginger 50g oil 150g coriander ¼ bunch parsley ¼ bunch garlic 2 large cloves, peeled black vinegar 10g fish sauce 20g wasabi 10g
To serve dough stick sliced – you can find these in most Chinatown bakeries, or you can replace it with croutons
For the congee, place the rice and chicken stock together in a pot and simmer on a low heat until the rice breaks down. It shouldn’t take more than an hour. Make sure you stir every 10 minutes or so, so it doesn’t stick to the bottom of the pan. If the congee becomes too thick add more water. Finish with white pepper and salt.
For the green sauce, peel the ginger and mince in the food processor. In a pot place all the oil and bring it almost to boiling point (200C). Drop in the minced ginger and fry until golden, stirring always so as not to catch.
Remove the pot from the heat and leave the oil to cool down; strain and discard ginger, but keep the oil.
Rinse the herbs. In a food processor, blitz together the cold ginger oil, coriander, parsley and garlic. Season with black vinegar, fish sauce and wasabi.
To serve, we recommend a small bowl of congee per person finished with a tablespoon of green sauce and a couple of slices of dough stick.
Leftover sauce can be use as a dipping sauce for grilled meat and fish, or served with potatoes and steamed vegetables. Ana Gonçalves and Zijun Meng are chefs and co-founders of Tā Tā Eatery, London E8; tataeatery.co.uk
9 TA TA EATERY’S CONGEE
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