I haven’t been feeling too well and appetite has been poor. Ask any asian what they crave for when they are not well and almost all of us would tell you a good bowl of silky smooth congee. I have always loved congee but it takes about 2 hours or more to achieve this silky smooth, velvety texture that everyone loves. It has put me off to cooking it as it is not pleasant standing in front of the stove stirring a pot for such a long time. I recently learnt a new method of cooking congee that has changed everything!
Can you believe this bowl of congee was cooked for only about 20 minutes? I cannot believe it! The trick worked like magic and now i can have restaurant style congee whenever i like!
Ingredients: (Serves 2)
- 1/2 cup basmati rice
- 6-7 cups of water (you may use chicken stock)
- 150g minced pork (marinated in a dash of sesame oil, pepper and salt)
- 1 century egg
- 1 hard boiled egg, cut in chunks
- 1 salted egg, cut in chunks
- Fried shallots, coriander, spring onions, chilli, to garnish
- Soak rice in a bowl of water for about 15mins.
- Rinse rice and drain. Transfer to a ziplock bag and place in the freezer overnight.
- Place rice a pot with 6-7cups of water. Bring to boil over high heat.
- Lower heat and simmer for about 20-30minutes, depending on the texture you desire. Stir occasionally. It was already very thick at the 2omins mark.
- Add in minced pork, breaking it up as you stir.
- Add in hard boiled eggs and salted egg. Simmer for a couple of minutes until pork is cooked.
- Garnish well. Drizzle some sesame oil, a dash of pepper and season with soy sauce to taste.
PS: You may use this method and make any type of variations that you prefer. For example, minced chicken, peanuts, shredded chicken, lean pork etc.