What could be more tummy warming than a big bowl of congee?
One of my favorite congee is with century eggs. If you had not tried a ‘century egg’ before, they are probably the most fascinating eggs you would ever experience. After a period of preservation, the egg yolks are magically layered with green and gray, and the egg white are translucently red-brown and beautifully shiny. The congee is traditionally made with century eggs and salted pork. I often use smoked ham which is tastier.
I use a 10-cup rice cooker with a ‘congee’ setting. I cook the congee on the ‘congee’ setting 3 times, first time with a cup of medium grain rice and water half way up in the cooker, then I add 2 century eggs (sliced to 4-8 pieces) and diced smoked ham, cook it 1-2 more settings or until the rice is creamy. Feel free to add more water to achieve the right consistency to your own liking.
If you use a pot, it would take 2-3 hours. First bring the rice and water to boil, turn it down to low heat, cook for 1 hour (with a lid), then add century eggs and ham, cook for another 1-2 hours until the it reaches the desired texture.
Season with salt and white pepper. Garnish with green shallot.
Really yum if you are game enough to try it.
Recipe is as follows:
For a Chinese southerner, what food can be more warm and comforting than a hot bowl of pork congee (粥)? The humble congee is the sort of food kids get when they are sick. It is also a popular street food and you will find it at ‘yum cha’. Coogee goes well with fried noodles, Chinese donuts and it is delicious by itself. You can eat it with the thick & bulky Chinese ceramic spoon, or raise the bowl to your lips and slurp it.
If you’d like to have a go at cooking your own congee, a pressure cooker is highly recommended, otherwise it takes hours.
Here is my lunch today, brown rice congee with salted pork and peanuts.
Recipe is as follow: Read the rest of this entry »