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Century Egg Rice Porridge (Congee)

November 28, 2007 · 14 Comments

Success, at last!! laugh.gif

My porridge is finally smooth and creamy! I took some friends’ advice and soaked the washed, uncooked rice in a few teaspoon of oil for about 10 mins prior to cooking. Also, I used short grain rice this time (sushi rice) and used hot water to cook the porridge, and keep adding hot water to the pot if it needed more water.
I cooked it over medium heat, stirring every 15 mins or so, and when the rice was all broken, I did not add anymore water and let it simmer over low heat to thicken.

This is the best Pei Tan Chuk I’ve ever had laugh.gif I also added some diced carrots in the porridge for flavour, and some sea salt to season the porridge. To flavour the porridge further just prior to serving, I added a dash of white pepper, a few drops of toasted sesame oil and soy sauce. I used fresh enoki mushrooms (kum chum goo / “golden needle mushrooms”), diced century eggs (pei tan), julienned ginger, yau char gwai (Chinese donuts) and cilantro to garnish. The garnish is what makes a rice porridge complete.

It was so good that Andy finished the pot of porridge before I could get to seconds… I am very proud of this success because rice porridge is quite a staple to the Chinese people. I can finally sleep peacefully at night. LOL!

Categories: Chinese
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14 responses so far ↓

  • Daisy // November 29, 2007 at 5:25 am

    Yummy yummy! I usually ‘cheat’ just use slow cooker or ‘magic pot’ to cook porridge and it gives a smooth & creamy texture. Have tried the tradiotional way but too troublesome as have to keep stirring. I like the way you garnish it. :)

  • Daisy // November 29, 2007 at 5:26 am

    Forgot to ask, do you have to cook the enoki mushroom?

  • chrislsx // November 29, 2007 at 9:07 am

    Thanks, Daisy! No, I did not cook the enoki mushrooms. Overcooked enoki will become very tough and stringy, and tend to stick between my teeth. The trick is to make sure that the congee is still hot when you add the enoki mushrooms in, that’s enough heat to soften them for consumption. Good luck!

  • Daisy // November 29, 2007 at 12:14 pm

    oh, thanks! oops i have been overcooked them all the time then!

  • Shiow Shin // November 29, 2007 at 12:20 pm

    I used this method ever since I worked in bakery and saw the aunty cooked
    > in this way. Sometimes i am lazy, i will use oil and salt or chicken stock
    > marinated the rice for about 10 minutes. For the enoki mushroom, I would
    > agree with CL. It can stimulate your immune system if you eat it cook within
    > 3 mins. If the congee is hot enough, I think it will be “cooked”. For
    > mine–meat version, i used dry oyster, scallops, pei tan. After it is
    > ready, i will put ginger, cilantro, white pepper, sesame oil and plus one raw
    > egg. :) (p/s: make sure it is hot enough)

  • thewonggurl // November 29, 2007 at 3:07 pm

    Great dish Chris. I love the presentation.
    Yes, I usually cheat with rice cooker on congee mode.

    Great work.

  • chrislsx // November 29, 2007 at 3:13 pm

    Thanks, Mel. I wish my rice cooker has congee mode, then I don’t have to worry about burning the pot on the stove. LOL!

  • scotchcart // November 30, 2007 at 12:55 pm

    Thanks so much. I love congee and didn’t know how to cook it.

    Jo

  • chrislsx // November 30, 2007 at 1:24 pm

    Thanks, Jo. Good luck with your maiden pot of congee!

  • claire // January 16, 2008 at 12:00 pm

    great dish … i’m so hungry as i love congee too!

  • chrislsx // January 16, 2008 at 2:06 pm

    Thanks, Claire!

  • brenAnydritty // February 6, 2008 at 11:18 pm

    Nice site keep it up!

    ————————————–
    http://www.dasofte.com

  • miserylovescompany // March 25, 2008 at 7:27 am

    i don get it………..

  • chrislsx // March 25, 2008 at 8:49 am

    What don’t you get?

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