Congee With Napa Cabbage

Directions

1. 1
   To make the congee, place both kinds of rice in a large pot.
2. 2
   Wash the rice 3 times under water, rubbing between your hands.
3. 3
   Drain.
4. 4
   Return the rice to the pot, add the 8 1/2 cups water, cover and bring to a boil.
5. 5
   Leave the lid open a crack.
6. 6
   Reduce the heat to medium-low and cook for 1 to 1 1/2 hours, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
7. 7
   Cook until the rice thickens almost to the consistency of porridge.
8. 8
   Meanwhile, to make the scallion oil, heat a wok or heavy skillet over medium heat.
9. 9
   Add the oil, then the scallions.
10. 10
    Cook until the scallions turn brown, about 3 minutes.
11. 11
    Strain through a fine sieve.
12. 12
    Let cool to room temperature.
13. 13
    About 7 minutes before the rice is completely cooked, add the bok choy stalks, soy sauce, salt, white pepper and ginger.
14. 14
    Mix together thoroughly and bring the congee to a boil, stirring constantly.
15. 15
    Reduce the heat, add the bok choy leaves and cook for 2 to 3 minutes longer.
16. 16
    Turn off the heat, remove the ginger and add 2 to 3 tablespoons of the scallion oil, stirring it well into the mixture.
17. 17
    Serve hot.