The Cantonese Rice Porridge Recipe

Fish Congee: In Just 20 Minutes! The Woks of Life

WEBMay 4, 2021 · Recipe Instructions: Wash the rice 1-2 times, mixing it in the water with your hands before discarding the starchy water. Submerge …

Rating: 5/5(17)
1. Wash the rice 1-2 times, mixing it in the water with your hands before discarding the starchy water. Submerge and soak the rice for 30 minutes.
2. Drain and transfer to a resealable bag or other freezer-safe container. Freeze for at least 8 hours.
3. In a medium bowl, marinate the fish with salt, white pepper, oyster sauce, Shaoxing wine, and ginger. Use your hands to toss the fish to coat. Add the egg white, and gently mix until the marinade feels slippery and each fish chunk is well-coated.
4. Cover the bowl with an overturned plate and transfer to the refrigerator for 15 minutes to marinate while you start the congee.

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20Minute Congee (皮蛋瘦肉粥) The Woks of Life

WEBOct 2, 2019 · 20-Minute Congee with Pork & Thousand Year Old Egg: Recipe Instructions. Wash the rice, drain, and transfer to a zip-loc bag …

Rating: 4.8/5(86)
1. Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. Leave it in the freezer for at least 8 hours.
2. Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes.
3. Meanwhile, in a medium pot, bring 7 cups of water to a boil. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 15 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.
4. While that’s cooking, dice the thousand year-old egg and set it aside. Very thinly julienne the ginger. Don’t prepare this ahead of time, as we want the flavor of freshly cut ginger.

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Basic Congee Recipe (Jook/粥) Healthy Nibbles by …

WEBMar 12, 2019 · Add the mushrooms and rice, and sauté for another minute. Carefully pour the broth and water into the pot. Sprinkle in the salt and …

1. Rinse the dried shrimp and dried scallops with water. Then, place them in a bowl and soak with 2/3 cup of water for 30 minutes. The shrimp and scallops should have plumped up a little. You can drain the water once you’re done soaking or save it. I usually save the water and use it to cook the porridge.
2. Rinse the rice once and drain the water.
3. Heat the oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for 30 seconds, until they start to become fragrant. Add the rehydrated shrimp and scallops to the pot. Use the tip of a wooden spoon or spatula to break the scallops apart. This does not need to be too precise. Add the mushrooms and rice, and sauté for another minute.
4. Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally.

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