Some facts about Gingko Tree - regarded as the symbol of longevity, love, bearer or hope and the immeasurable past. A sacred tree of the east, commonly planted in temple gardens, near shrines and worshipped like God in Japan and China.
Some facts about Gingko Nut - has many health attributes such as: improves brain function by increasing brain cell ability to make use of glucose, thereby improving brain nerve cell transmission, - a tonic to increase sexual energy and when cooked is said to stabilise sperm production, - used as an astringent for heart and lungs, asthma and for regulating urinary frequency, diarrhoea, skin disease, fever and many ailments [information obtained from my selected cookbook for this month Cookbook Countdown Event#6 - Home Cooking June 2001 issue].
Here is a therapeutic and flavoursome savoury porridge using Gingko nut from the cookbook. A nutritious porridge for light meal.
Recipe slightly modified.
150 gm fragrant rice - washed and drained
1/4 tsp oil + 1/2 tsp salt
1-2 sticks dried beancurd [foo chook]
30 gingko nuts - shelled and skinned
1/2 dried squids - washed or 50 gm small scallops [soaked 1 hour before use]
1 chicken whole leg - cut bite size pieces
1.5 - 1.8 litres water
salt, msg and pepper to taste
- Marinate rice with salt and oil for 20 minutes or more.
- Soak foo chook until soft and break into smaller pieces.
- Bring water to boil with rice in the inner pot for 10 minutes or until rice grains are soft. Add in the remaining ingredients, bring to boil.
- Add seasoning to taste, cover pot with lid and transfer to outer pot of Thermal cooker, close cover and leave it to cook for 1 hour or so.
- Serve hot in individual bowls with some chopped spring onions.
- If using normal pot, combine rice and other ingredients with water. Bring to boil, then lower heat and let it simmer for 1-2 hours or until rice grains swell with the ends blossomed out. Texture should be smooth. Serve hot.
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