An Oriental Breakfast
A wholesome shiitake mushroom and chicken red rice porridge with wolfberries, ginger, green tea quail eggs and szechwan preserved vegetables. Best eaten hot with red wine vinegar, ginger-infused olive oil, coriander and vegemite. Recommended with a side accompanient of beancurd.
This meal is intended as a healthier, low glycaemic index (GI), modern interpretation of the traditional Asian white rice porridge (with green century eggs), for diners who normally enjoy such a meal for breakfast. Low GI meals help manage and prevent diabetes, a condition which seems more prevalent in oriental persons who consume white rice as a staple.
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2 Comments:
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2-minute Noodle Cook,
Thursday, September 01, 2005 11:18:00 am
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2-minute Noodle Cook,
Tuesday, September 27, 2005 10:08:00 pm
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Having problems commenting? Use the contact form instead!Hi Pseudo Chef, thanks for sharing the info on the berries. There's now a picture from under a microscope, together with an extract about the berries. The idea from the porridge comes from your green eggs article!
Hi Cin, thanks for the compliment! Styling the dish was more difficult than cooking it. Anyway, the aim of the dish is to generate ideas for a healthier meal for diners who don't eat milk and cereal for breakfast. Here are links to related articles in this weblog:
Red Rice
Wolfberries
Green Tea Eggs
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