Ingredients
Scale
- 1 pound oxtail
- 1 cup jasmine rice
- 8 cups water
- 1 inch ginger, sliced
- 4 green onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sesame oil
Instructions
- In a large pot, combine oxtail, water, ginger, garlic, soy sauce, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 2-3 hours until oxtail is tender.
- Remove oxtail, shred the meat, and discard the bones.
- Add rice to the pot and cook until rice is soft, about 20 minutes.
- Stir in the shredded oxtail and sesame oil.
- Serve hot, garnished with green onions.
Notes
- For an added flavor, consider garnishing with cilantro.
- Adjust the thickness of the congee by varying the amount of water used.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg