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Chinese rice congee with all the trimmings Recipe

Chinese rice congee with all the trimmings Recipe

Chinese rice congee with all the trimmings Recipe

Chok (the Cantonese word for rice congee), is the ultimate comfort food cooked by grandmothers for their grandchildren when they start teething, or a dish brought to your bedside when you are down with a heavy cold. The soft rice served with brined mustard green shreds is subtly aromatic on its own and it can be dressed up with the inviting perfumes of fresh ginger, sesame oil and golden-fried garlic.

Ingredients :

    • 200 g (1 cup) uncooked short-grain rice
    • 6 cups (1.5 litres) water
    • 1 tablespoon oil
    • 2 cloves garlic, minced
    • 250 g (8 oz) ground pork or 300 g (10 oz) white fish fillets, cubed
    • 4 tablespoons chopped Chinese pickled mustard greens (kiam chye)
    • 1 tablespoon grated fresh young ginger
    • 2 teaspoons soy sauce
    • Salt, to taste
    • Sesame oil, to drizzle
    • 2 green onions (scallions), thinly sliced
    • 3 tablespoons preserved Chinese cabbage (tang chye)
    • Chopped red bell pepper or dry-roasted dried prawns, to serve
    • Sprigs of coriander leaves (cilantro), to garnish
    • Ground white pepper, to taste

Method :

    1. Wash the rice in a couple of changes of water until the water runs clear. Place in a large saucepan with the water and bring to a boil, then simmer half-covered over medium heat for 30–40 minutes, stirring occasionally and topping it up with boiling water as necessary. When the rice is soft and mushy, remove from the heat and set aside.
    2. Heat the oil in a large saucepan and sauté the garlic over medium heat until fragrant and golden, about 1 minute. Add the cooked rice and stir to combine. Add the ground pork or cubed fish in small bits and stir in the pickled vegetable, ginger and soy sauce. Cook the congee for about 5 minutes, stirring from time to time. Season with salt to taste and remove from the heat. Ladle into individual serving bowls, drizzle with sesame oil on top and sprinkle with green onion, preserved Chinese cabbage and chopped bell pepper or dried prawns. Garnish with coriander sprigs. Sprinkle with ground white pepper and serve hot.

Note : Instead of pork, ground chicken also works well with this recipe. If you like, you can roll the ground meat and add it to the porridge in the form of meatballs.

SERVES : 6  
COOKING TIME : 45 mins