Ginkgo nut porridge ~ congee

The weather here in Ipoh has gone crazy!  It's super hot these days and so humid.  You don't need to pay to have a sauna bath for you're getting it free everyday literally sweating in your home with all the fans on full blast.  Yes, what about having the air-conditioner on full day.  Good thinking but watch it, our national electricity supplier is going to raise their rates with effect from July, good timing for them! 
I cooked this porridge to combat the weather and to cool our system ..... Ginkgo nut and beancurd porridge.
Ginkgo is mainly used as a memory and concentration enhancer, helps to reverse memory loss!  Also supposed to relieve hangovers, coughs and asthma and although is has a high starch content, it's low in fat.  As for nutrients, they are are excellent source of phosphorous, potassium, copper, thiamin and niacin.

Served this with Chinese Churros ~ Yau Tieu.  Perfect one-dish meal, so comforting .......  Slurp!

Ingredients

• 150 gm ginkgo nuts - shelled, skin removed
• 40 gm beancurd sheets  -  rinsed and tear into smaller pieces
• 1/2  cup rice
• 7 cups water
• 1 Tbsp instant cooking oats  - optional
• 1 tsp chicken granules - optional
• Salt to taste

Method

1. Crack up and discard the shells of the ginkgo nuts, remove the skin, wash and set aside.
2. Wash rice, put into the rice pot and add in 7 cups water.  Switch onto 'Porridge' mode of the rice cooker.
3. Once the rice grains begin to open up, add in the ginkgo nuts and continue cooking.
4. After about 15 mins, add in the instant oats, give it a stir.
5. Once the porridge is soft, check for desired consistency, add in the limp beancurd sheets, stir and add salt to taste.  Mix in the chicken granules if desired.
6. Ladle onto serving bowls and serve with Chinese Churros or have it on its own.

I'm submitting this entry to  Muhibbah Malaysian Monday.  Do check it out 'Here'.