Saucepan@saucepan · Shared this recipeFollowCantonese · breakfastCantonese Congee 101A Shunde-style shenggunzhou (raw boiled congee) with a creamy base made from broken rice, finished with sliced fish or pork meatballs.servings4Original recipe on chinesecookingdemystified.substack.comKeep this recipeAdd a copy of Cantonese Congee 101 to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsCongee Base80 g Jasmine rice or broken rice0.25 tsp Salt, for rice marinade0.25 tsp Peanut oil, for rice marinade1.3 L Water, about 1 part rice to 16 parts water by weight0.5 cm Ginger, crushed0.25 tsp White pepper, roughly crushed5 Dried scallop or dried shrimp, optional, for umamiSliced Fish200 g Fish fillet, for sliced fish option0.25 tsp Salt, for fish marinade0.25 tsp White pepper, for fish marinade0.25 tsp MSG, for fish marinade1 tsp Cornstarch, for fish marinade1 tbsp Peanut oil, for fish marinade0.25 tsp Crushed white pepper, final seasoning0.25 tsp Salt, final seasoning0.125 tsp MSG, final seasoning0.25 tsp Chicken bouillon powder, final seasoning0.25 tsp Fish sauce, optional, if no dried scallop/shrimpChopped scallion and cilantro, to finishPork Meatballs180 g Ground pork shoulder, for pork meatball option3 Dried wood ear mushrooms, optional, reconstituted and julienned0.25 tsp Salt, for pork seasoning0.125 tsp White pepper, for pork seasoning0.125 tsp MSG, for pork seasoning0.25 tsp Soy sauce, for pork seasoning0.5 tsp Liaojiu (Shaoxing wine), for pork seasoning2 tsp Cornstarch, for pork seasoning0.5 tbsp Peanut oil, for pork seasoning0.25 tsp Crushed white pepper, final seasoning0.25 tsp Salt, final seasoning0.125 tsp MSG, final seasoning0.25 tsp Chicken bouillon powder, final seasoning0.25 tsp Fish sauce, optional, if no dried scallop/shrimpChopped scallion and cilantro, to finishStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse the rice. If using jasmine rice, mix with salt and peanut oil and let sit for 20 minutes. Then gently crush the rice with a heavy mortar, rolling pin, or large beer bottle until roughly broken. If using broken rice, marinate directly with salt and oil and wait 20 minutes.2Step 2: To a pot, add water, ginger, white pepper, and dried scallop/shrimp. Bring to a rapid boil, then sprinkle in the marinated broken rice. Reduce flame to medium, keeping the congee at a heavy simmer. Crack the lid with a chopstick to prevent overflowing.3Step 3: Boil for 30 minutes, or until good and creamy.4Step 4: For sliced fish: Slice the fish fillet on a bias into ~1/2 cm thick pieces. Mix with the marinade, coating with peanut oil at the end. Set aside.5Step 5: Get the congee base up to a boil and add the final seasoning. Slide the fish slices in, mix, and shut off the flame. The residual heat will continue to cook the fish. Top with chopped scallion and cilantro.6Step 6: For pork meatballs: If adding dried wood ear mushrooms, reconstitute in cool water for ~60 minutes, then julienne. Set aside.7Step 7: Take the ground pork and begin to vigorously chop it by hand. Your goal is to get the meat from a 'grind' to a paste-like consistency.8Step 8: Mix the pork with the seasoning ingredients (salt, white pepper, MSG, soy sauce, liaojiu, cornstarch, peanut oil) and the wood ear mushrooms if using. Form into meatballs.9Step 9: Get the congee base up to a boil and add the final seasoning. Drop in the meatballs and cook until done. Top with chopped scallion and cilantro.getsaucepan.com/r/25292c49-f193-46f5-b101-f7edbe0b8967 · Original: https://chinesecookingdemystified.substack.com/p/cantonese-congee-101
