Cantonese Congee

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My husband likes congee very much, but I don’t because I think congee/porridge is for ill people.  Last week we had hotpot with our family with some crab leftover so we decided to use it to make congee.

My mum makes porridge, instead of congee in cantonese style.  So I only know how to make porridge, which is too thick and not smooth enough as congee.  And my husband doesn’t like porridge.  His sister shared with me the method in the link and it worked (this is in Chinese): http://oniyomeryori.blogspot.hk/2013/01/lc.html?m=1

Although this time it worked and the texture is right, I am still not a fan of congee, just like Oniyome’s husband in the blog link.  But since this is my husband’s favorite, I guess I should record it so I can cook this again in the future.  Here is a recap of the method in English:

I think the KEY here is to use a le creuset to cook congee.  This is because le creuset can lock in the moisture so water will not evaporate and turn into porridge.  The heat is also more even and the congee won’t stick to the bottom and get burnt easily.  Oniyome said using le creuset will also not over-spill easily but we actually did over-spilled when we made it and it is actually worse because the cover was so heavy when it overspilled it was like a mini-explosion.  So be careful and check back regularly when you cook it.

I will start with the method for plain congee base here and you can make your own variations.

Ingredients (6 small servings)

  • 1 cup of Rice
  • 10 cups of water
  • A few drops of oil
  • Chinese green onion for garnishing

 

Directions

  1. Wash the rice.  Soak the rice in sufficient water with a few drops of oil for AT LEAST 30 minutes.  You can soak it overnight.
  2. Bring 10 cups of water to boil in the le creuset.
  3. Throw away the soaking water from the rice.  Put the rice into le creuset with the 10 cups of water and cook at mid- to hi-heat.  Keep stirring clockwise until it boils again.  Continue stirring clockwise for 5 minutes.
  4. Turn to very low heat.  Cover it and simmer for 20 minutes.  (check back regularly)
  5. Remove the cover and turn up to mid-to hi-heat and stir clockwise for 10 minutes.
  6. Turn to very low heat.  Cover it and simmer for 5 minutes.
  7. Garnish with chopped green onion.  Done!

 

Variation

You can improve and vary the flavor in two ways:

  1. Varying the broth
    You can either add in meat or bones in step 3; or replace part of the water with broth.
  2. Adding in ingredients
    You can add in any ingredients you like, e.g. meat, seafood, organs, smelly eggs etc. after step 6.

 

 

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