Add the meat, and let it simmer for 1.5 hours. ![]() The rice grains should have puffed up and slightly broken down by now. Turn it down to a medium boil, and cook for a further 5-10 minutes. Keep it at a rolling boil for 10 minutes, stiring often.Add the soaked rice, which should have developed cracked lines along the grains, into the boiling water. This helps the grains break down faster and congee will later cook quicker (reach the right creaminess faster). Add just enough water to cover the grains. Place in a small bowl and sprinkle the salt over rice grains and mix in oil. Marinade meat with chinese wine and salt over night.Preserved egg 皮蛋(preserved with a mixture of clay, ash, salt, quick lime and rice hulls for several weeks.).Duck eggs is traditionally used, but substitute with chicken eggs if you can’t find duck eggs. (or for a quick version, use left over cooked rice that has been frozen).6 cups of water (more to adjust thickness).Ironically it only took a week-long hospital stay for me to finally write this recipe down… ![]() It’s also a meal that my NZ-born daughter loves and I hope she will one day master it. Since I have lived apart from my parents for the last 20ish years, it’s a dish that always reminds me of her loving care. This is what my mum cooks for me whenever I was sick, whenever we’ve returned home from our travels. When it’s done, the meat is pulled apart and eaten with condiments all mixed in with the congee. The pork shoulder is marinated with a generous amount of salt and Chinese wine and this is cooked in the rice congee. My favourite is a very simple salted pork shoulder. Mince, chicken, squid, dried scallops, fish and fried dough… Whatever you like. The variation to the congee is in the food you add to it. This can be eaten as any meal of the day, and is our go-to when we feel under the weather or needing a bit of a detox after big meals. The grains should have broken down and not be wholly visible. There is a good amount of water, yet it isn’t watery. There used to be a shop selling congee at every Hong Kong street, and the good ones will have queues from early in the morning.Ī good Hong Kong style congee can be described as creamy with a consistency similar to a thick soup. The story behind this dish speaks to one of the foundational dishes of the Chinese culture, which is my heritage.Ĭongee (pronounced as ‘jook’ in Cantonese), is jasmine rice boiled down till soft, much like porridge. ![]() (mum’s version always has dried scallops for added sweetness)
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